Tofu Vegetable Soup

Ingredientai

6 cups vegetable broth

1 medium carrot thinly sliced

2 celery stalks thinly sliced

1 Thai green chili finely sliced

2 dried Indian red chilies broken into pieces

Full package 5 oz or 142g deep-fried tofu halved if large

1 and 1/2 cups broccoli florets

2 teaspoons mushroom umami seasoning

1 and 1/2 teaspoons soy sauce optional

1/4 to 1/2 teaspoon black pepper

1 and 1/2 teaspoons chili crisp

1 to 2 cloves garlic minced optional

1 and 1/2 teaspoons sesame oil

Nurodymai

Bring the vegetable broth to a simmer over medium heat. Add the dried Indian red chilies and let them infuse the broth. Stir in the carrots, celery, and Thai green chili, then simmer for 5 minutes until slightly softened. Add the mushroom umami seasoning, soy sauce if using, and black pepper, then let simmer for 1 to 2 minutes. Add the deep-fried tofu and let it soak up the broth for 3 minutes. Add the broccoli and cook for 2 more minutes until bright green and just tender. Stir in the sesame oil and adjust seasoning to taste. Ladle into bowls and top each serving with chili crisp before serving.