Tofu & Vegetable Soup

Namaste,

Bhagwan Swami Nityananda is a great holy saint who taught about detachment and the Chidakash, the heart space over the head.

Swami Nityananda is very dear and special to Ma.

He prepared Ma to be with her Guru, Neem Karoli Baba.

Detachment is not being cold or aloof, it is about true caring and love.

By being detached from our ego we can care for others better.

Our next recipe is delicious and simple, Tofu & Vegetable Soup.

Enjoy!!!

Love Swami Rudra Das
Always at the Feet of my Guru, Ma Jaya Sati Bhagavati

Ingredients:

• 10 Cups Water
• 1/2 Head Celery – Organic
• 1 Onion – Organic
• 2 Carrots – Organic
• Small Container – Fresh Shiitake Mushrooms – Organic (optional)
• 1 Bunch Broccoli – Organic
• 1/2 Bunch Green Onions – Organic
• 1/2 teaspoon Turmeric powder  – Organic
• 1/2 Tablespoon Granulated Garlic – Organic
• Himalayan Salt – Sprinkle to season broth at end
• 1 Brick Firm Tofu – Organic (“Wildwood” Sprouted is good brand)
• Vegetable Oil – Organic
• Braggs Liquid Aminos or Organic Tamari

Utensils:

• Soup Pot – Enough for at least a gallon
• Unbleached Baking Paper
• 2 Baking Sheet Pans

Directions:

Step 1: Prep Tofu and Bake in Oven.

Open and wash tofu. Turn the brick on its narrow side and cut in half, top to bottom.

Rotate the tofu brick flat and into very thin strips.

Put  pieces of unbleached baking paper on 2 sheet pans and lightly coat with oil on top of the paper.

Place the tofu strips across the pans . The tofu can be close to each other,  just not touching.

Lightly coat some oil on top of the tofu and bake in oven at 375 degrees for 30 minutes or until they are brown.

Remove from the oven and lightly sprinkle with Braggs or Tamari. Leave on the side for now.

Step 2: Wash, Prep Vegetables, and Start Soup.

Peel and dice onion and add to soup pot.

Peels carrots and cut into circles or sticks, add to soup pot.

Wash and dice celery and add to soup pot.

Wash shiitake mushrooms, pull the tough stems off and place the mushroom tops in the soup pot.

Add water, turmeric, garlic, cover and bring to a boil.

Lower heat to low and continue to cook for 20 minutes.

Step 3: Wash and Prep the Broccoli and Green Onions.

Wash broccoli and green onions. Dice the green onion finely.

Cut the broccoli near the top of the stalk. Peel the outer skin on the stalk and cut into thin circles or sticks.

Cut the broccoli top into flowerettes and then slice thin.

Step 4: Season the Broth, Combine all the Components and Serve.

Lightly season the soup broth with Himalayan pink salt.

Bring back to a low boil.

Add the finely chopped broccoli, green onions, and tofu strips.

Turn the heat off.

The broccoli will cook in the boiling hot broth, so there is no need to wait.

Serve and enjoy!!!

Love Swami Rudra Das