Gingered Carrot and Edamame Soup

Edamame and sizzled tofu turn prepared cashew-carrot-ginger soup into a protein-packed meal. The soup base gets a flavor boost from sesame oil and red pepper flakes.

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  • 1 Tbs. toasted sesame oil
  • 7 oz. extra-firm tofu, drained, patted dry, and cut into
  • 1/2 -inch cubes
  • 1 small red bell pepper, cut into 1-inch strips (1 1/2 cups)
  • 1 32-oz. box cashew-carrot-ginger soup
  • 3 cups thinly sliced napa cabbage
  • 1 cup frozen shelled edamame
  • 3 green onions, white and green parts thinly sliced (1/3 cup)
  • 1 1/2 tsp. unseasoned rice vinegar
  • 1/4 tsp. red pepper flakes


  1. Heat large non-stick saucepan over medium-high heat. Add sesame oil and tofu, and cook 4 to 5 minutes, or until tofu cubes are browned on one side. Flip with tongs, and cook 3 minutes more, or until starting to brown. Add bell pepper, and sauté 3 minutes, or until softened. Stir in soup, scraping up any bits of tofu. Cover, and bring to a boil.
  2. Stir in cabbage and edamame, reduce heat to medium-low, and simmer, uncovered, 5 minutes, or until cabbage is wilted and edamame is tender. Remove from heat; stir in green onions, rice vinegar, and pepper flakes, and season with salt, if desired.

Nutrition Information

  • Calories 239
  • Carbohydrate Content 25 g
  • Cholesterol Content 0 mg
  • Fat Content 12 g
  • Fiber Content 6 g
  • Protein Content 10 g
  • Saturated Fat Content 4 g
  • Sodium Content 734 mg
  • Sugar Content 10 g