Buddha Jumps Over the Wall Soup (Vegan Version)

A modern twist on the traditional Buddha Jumps Over the Wall, this vegan soup captures the essence of the original dish with rich flavors and textures while being entirely plant-based. A delightful blend of mushrooms, herbs, and spices brings this dish to life.

Soup Vega
Easy 30 min 250 cal
Steps

1. Soak the goji berries in warm water for about 10 minutes to rehydrate. 2. In a pot, heat the sesame oil over medium heat. Add the ginger and garlic, sautéing until fragrant. 3. Add the shiitake mushrooms and wood ear mushrooms, cooking until they soften. 4. Pour in the vegetable broth and bring to a simmer. 5. Stir in the soy sauce, tofu, bamboo shoots, and soaked goji berries. Let it simmer for another 10 minutes. 6. Serve hot, garnished with fresh cilantro.

Ingredients

1 cup shiitake mushrooms, sliced 1/2 cup wood ear mushrooms, soaked and sliced 1/4 cup dried goji berries 1/2 cup tofu, cubed 1/4 cup bamboo shoots, sliced 2 cups vegetable broth 1 tbsp soy sauce 1 tsp sesame oil 1/2 tsp ginger, minced 1/2 tsp garlic, minced Fresh cilantro for garnish

You May Also Like
Ginger Garlic Chicken Soup
Creamy Tomato Basil Soup
Savory Pork and Vegetable Soup
Spicy Lentil Soup (Dal Shorba)
Spicy Indian Chicken Soup
Classic Grießnockerl Soup
Hearty Vegetable Egg Soup
Shiitake Miso Soup
Velvety Roasted Pumpkin Soup
Chilled Spring Carrot and Ginger Soup
Classic Moroccan Harira Soup
Spicy Seblak Noodle Soup
Vegan Gluten-Free Asian Noodle Soup
Zesty Shrimp Chowder
Aguadito de Pollo - Peruvian Chicken Soup