Vegan Ukha (Plant-Based "Fish" Soup)
Ukha is a popular Eastern European soup, made with different fish and typically served on special occasions. It’s easy to make vegan, and you can even replicate a fish-like flavor using nori. Add in any other vegetables you have on hand, and replace the firm tofu with silken tofu if that’s what you prefer. This soup is best served with a side of crusty bread!
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Servings: 4 servings
Ingredients
- 4 cups 960 ml vegetable stock
- 1 cup 150 g finely cubed potatoes
- 1 ½ cups 192 g peeled and diced carrots
- ½ medium onion - chopped
- 2 nori sheets - cut into strips
- ¼ cup 16 g chopped fresh dill 2 bay leaves
- 5 oz 142 g firm tofu, cubed
- ½ tsp salt - or to taste
- Black pepper
Instructions
- Bring the vegetable stock to a simmer in a saucepan over medium heat.
- Add the potatoes, carrots, onion, nori strips, dill and bay leaves.
- Simmer for around 10 minutes, stirring occasionally.
- Discard the bay leaves and add the tofu, salt and pepper to taste.
- Simmer for around 5 minutes before serving.
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