Easy 5 Ingredient Tofu Soup Recipes

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INSTANT POT TOFU NOODLE SOUP



Instant Pot Tofu Noodle Soup image

The star of this meal is the broth. An Instant Pot is a great way to quickly infuse aromatics into water or stock to create flavors that taste like they have simmering all day.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 cups low-sodium chicken broth
3 scallions (1 cut into thirds)
1 2-inch piece fresh ginger, peeled and sliced
2 cloves garlic, crushed
2 tablespoons toasted sesame oil
1 tablespoon low-sodium soy sauce
1 8-ounce package pad thai-style brown rice noodles
2 carrots
6 ounces Canadian bacon
1 1-pound package silken tofu
3 cups baby spinach
Kosher salt

Steps:

  • Combine 3 cups hot water, the chicken broth, cut scallion, ginger, garlic, 1 tablespoon sesame oil and the soy sauce in an Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position. When the steam is released, turn off the pot and remove the lid.
  • Meanwhile, put the noodles in a bowl and cover with hot water; stir occasionally until softened, about 15 minutes. Gently separate any clumps, then drain and rinse under cool water. Cut the carrots into thin matchsticks, chop the Canadian bacon and thinly slice the remaining 2 scallions. Drain the tofu and cut into 12 chunks.
  • Set the Instant Pot to sauté on high. Remove the garlic, ginger and scallion from the pot with a slotted spoon; finely chop and return to the pot. Add the noodles, carrots and Canadian bacon; cook, stirring, until the carrots are just tender, about 3 minutes. Turn off the pot. Stir in the spinach and thinly sliced scallions; season with salt.
  • Divide the soup among bowls and add 3 tofu chunks to each. Drizzle with the remaining 1 tablespoon sesame oil.

Nutrition Facts : Calories 420, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 20 milligrams, Sodium 692 milligrams, Carbohydrate 55 grams, Fiber 6 grams, Protein 23 grams, Sugar 4 grams

WHITE SOONDUBU JJIGAE (MILD TOFU STEW)



White Soondubu Jjigae (Mild Tofu Stew) image

This Korean stew features velvety silken tofu in a clear, savory broth that allows the nutty flavor of the tofu to shine. Dried kelp, radishes and shiitake mushrooms build the base of the soothing soup: Radishes impart sweetness, while the kelp and mushrooms add earthy notes. Sesame seeds give each spoonful an extra toasty flavor and crunch. Traditionally, the stew is finished with eggs that have been gently poached, with runny yolks that enrich the broth. If desired, crack four eggs into the stew once the tofu is warmed through and let them simmer gently for three minutes.

Provided by Kay Chun

Categories     weekday, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 (6-inch) square dried kelp (also labeled as dashima or kombu)
8 ounces Korean radish or daikon, peeled and sliced ¼-inch thick, then cut into 1-inch pieces (2 cups)
3 dried shiitake mushrooms
2 tablespoons neutral oil, such as safflower or canola
4 scallions, thinly sliced
Salt and black pepper
1 tablespoon minced garlic
2 teaspoons toasted sesame seeds
1 teaspoon minced ginger
1 large zucchini (8 ounces), halved lengthwise and sliced into ¼-inch-thick half-moons (2 cups)
1 tablespoon low-sodium soy sauce
1 1/2 pounds silken tofu, broken into large pieces with a spoon
1/4 teaspoon toasted sesame oil
Steamed rice, for serving

Steps:

  • In a large Dutch oven, combine kelp, radish, dried shiitakes and 5 cups of water, and bring to a simmer over high heat. Cover, reduce heat to medium and simmer for 5 minutes. Transfer kelp and mushrooms to a cutting board, and transfer broth with radish pieces to a bowl and reserve. Chop kelp into 1-inch pieces, very thinly slice the mushrooms and add both to reserved broth.
  • In the empty Dutch oven, heat oil over medium-high. Add all but ¼ cup of the scallions, season with salt and pepper, and cook, stirring occasionally, until softened, 2 minutes. Add garlic, sesame seeds and ginger, and stir until well combined and fragrant, about 30 seconds. Then add the reserved broth and vegetables, the zucchini and soy sauce, and bring to a boil over high. Reduce heat to medium and cook, stirring occasionally, until zucchini and radish are tender, about 15 minutes.
  • Stir in tofu and sesame oil, and cook until tofu is warmed through, 2 minutes. Season to taste with salt and pepper.
  • Divide jjigae in 4 bowls and garnish each with some of the reserved scallions. Serve hot with rice on the side.

EASY 5-INGREDIENT TOFU SOUP



Easy 5-Ingredient Tofu Soup image

A delicious soup for vegan or non-vegans to enjoy.

Provided by Lisa Marie

Time 20m

Yield 2

Number Of Ingredients 5

4 cups water
2 cubes vegetable bouillon
3 stalks scallions, sliced
3 cups chopped kale
1 cup medium-firm tofu, cubed

Steps:

  • Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
  • Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.

Nutrition Facts : Calories 152.1 calories, Carbohydrate 14.1 g, Fat 6.7 g, Fiber 3 g, Protein 13.8 g, SaturatedFat 1 g, Sodium 79.5 mg, Sugar 1.6 g

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