Fried tofu soup is a dinner I make often, and I’ve gotten a few requests for the recipe on my Instagram. It’s vegan, keto-friendly, and delicious, so what more could you want?
I’ve never followed a recipe when making this, but I decided to keep track of what amounts of ingredients I used. You do not have to follow this recipe exactly! Use the vegetables you have on hand, and feel free to add more. I sometimes add mushrooms, baby corn, and bean sprouts. You can also try a dash of rice vinegar and a sprinkle of monkfruit sweetener. Amounts vary depending on how sour or sweet you want your soup to be, but feel free to experiment according to your own tastes!
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