Mushroom and Tofu Vegetable Soup

Instructions

1. Sauté Aromatics:
   Heat the vegetable oil in a large pot over medium heat. Add garlic, ginger, and onion. Sauté until fragrant.
2. Add Mushrooms and Tofu:
   Stir in the mushrooms and tofu cubes. Cook for about 5 minutes, letting the mushrooms release their flavor.
3. Add Vegetables:
   Add carrots, bean sprouts, and half of the spring onions. Stir and cook for another 2-3 minutes.
4. Prepare the Broth:
   Pour in the vegetable broth. Add soy sauce, rice vinegar (if using), and sesame oil for a rich flavor. Season with salt and pepper.
5. Simmer:
   Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes to let the flavors blend.
6. Optional Noodles or Orzo:
   If desired, add cooked rice noodles or orzo to the soup during the last few minutes of cooking.
7. Serve:
   Garnish with the remaining spring onions. Serve hot, optionally with a squeeze of lime or chili flakes for extra flavor.