Gaeng Jued Jay

Gaeng Jued Jay is a comforting Thai vegetarian soup that blends fresh vegetables and tofu in a light, savory broth. This midnight dish is perfect for a soothing late-night meal, rich in flavors and nutrients.

Ingredients

• Vegetable broth - 500 ml
• Firm tofu - 150 g, cubed
• Carrot - 1 medium, thinly sliced
• Mushrooms (shiitake or button) - 100 g, sliced
• Chinese cabbage - 100 g, chopped
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Green onions - 2 stalks, chopped
• Cilantro - a handful, chopped (for garnish)

Steps

1. In a large pot, heat the vegetable broth over medium heat.
2. Add the minced garlic and sauté for about 2 minutes until fragrant.
3. Stir in the sliced carrots and mushrooms, cooking for another 5 minutes until they start to soften.
4. Add the cubed tofu and chopped Chinese cabbage to the pot, and let it simmer for 10 minutes.
5. Season the soup with soy sauce, salt, and black pepper to taste.
6. Remove from heat and stir in the chopped green onions.
7. Serve hot, garnished with chopped cilantro.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories while providing a good source of protein from tofu.

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