Vegan Chinese Soup with Tofu

Instructions

1. Drain the tofu and pat it dry with paper towels. Cut it into bite-sized cubes.
2. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and ginger and cook for another minute until fragrant.
4. Add the julienned carrot, sliced shiitake mushrooms, chopped napa cabbage, julienned bamboo shoots, and sliced red bell pepper to the pot. Stir well and cook for about 5-7 minutes until the vegetables start to soften.
5. Pour in 1.5 liters of vegetable broth and bring to a boil.
6. Reduce the heat to a simmer and add soy sauce and rice vinegar. Let the soup simmer for about 10 minutes.
7. Stir in the cornstarch mixture (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken the soup slightly. Continue to simmer for another 2-3 minutes until the soup thickens.
8. Gently add the cubed tofu to the soup and let it heat through for about 5 minutes.
9. Drizzle with sesame oil and season with salt and pepper to taste.
10. Ladle the soup into bowls and garnish with sliced green onions and fresh cilantro if desired. Serve hot and enjoy this comforting and nutritious vegan Chinese soup with tofu.