Chinese Broth Bowl (Low Carb & Plant-Based)
This Chinese-Inspired Tofu Broth Bowl is light yet deeply flavourful, exactly what you want when you need a reset meal that’s both healing and satisfying. Ideal for cool nights, meal prepping, or whenever you’re craving a slurpable bowl of comfort.
Ingredients
For the Broth
- 2 cloves garlic roughly smashed
- 2 inch piece of ginger peeled and sliced
- 1 star anise
- 1 cinnamon stick
- 2 spring onions cut into thirds
- 1/5 tbsp tamari
- 1 tsp sesame oil
- 2 tbsp Shaoxing wine or dry sherry
- salt and pepper to taste
Soup Add-Ins
- 2 bok choy halved
- 1 cup mixed mushrooms sliced
- 200 grams firm tofu cubed and grilled
- konjac noodles rinsed thoroughly and drained
Garnish
- Chopped green onions
- fresh coriander
- sesame seeds
Instructions
Build the Aromatic Broth
- In a large pot, combine vegetable broth, water, ginger, garlic, star anise, cinnamon stick, and green onions.Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes to allow flavours to develop.
Strain and Season
- Strain the broth and discard the aromatics. Return the clear broth to the pot.Season with tamari, sesame oil, Shaoxing wine, salt, and pepper to taste.
Add the Veggies & Tofu
- Add bok choy and mushrooms to the broth.Simmer gently for 5–7 minutes until just tender.Add pre-cooked tofu and konjac noodles (if using) and warm through for 1–2 minutes.
Serve & Garnish
- Ladle the broth, veggies, and tofu into bowls.Top with chopped green onions, cilantro, and a sprinkle of sesame seeds.
Notes
Tips & Variations
✔️ Crispy Tofu Tip: Air fry or pan-sear tofu cubes before adding them for added texture✔️ Boost the Protein: Add hemp seeds, tempeh, or even edamame
✔️ Make Ahead: Broth can be made 2–3 days in advance and stored in the fridge or frozen
✔️ Customise Veggies: Swap bok choy for spinach, kale, or Chinese broccoli
Nutritional Breakdown (Per Serving for 2 Servings)
- Calories: ~180 kcal
- Carbs: ~8g
- Protein: ~11g
- Fat: ~11g
- Fibre: ~4g
- Sugar: ~3g (naturally from vegetables)