Spring Tofu Soup Recipes

CHINESE SOUP WITH TOFU

Steps:

• In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender.
• Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally.
• While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.
• After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes.

SPRING TOFU SOUP

Steps:

• Combine garlic and jalapeño in a small bowl. Finely zest the lemons, and add zest to the bowl with the jalapeño mixture. (Reserve the lemons for juicing.) Season heavily with salt and pepper. Set aside.
• In a large pot, bring broth and soy sauce to a simmer, and season with salt and pepper.
• Add mushrooms and simmer until they're just tender, 3 to 5 minutes. Add asparagus, peas and half the jalapeño mixture, and season the broth again with salt and pepper. Cook vegetables until they're bright green and starting to float, 2 to 4 minutes.
• To serve, spoon a large piece of tofu into each bowl. (Alternatively, scoop tofu into the pot, breaking it into large pieces.) Top with more of the jalapeño mixture, and ladle the broth and vegetables over.
• Drizzle with olive oil and scatter with scallions before serving.

CHINESE VEGETABLE SOUP WITH TOFU

Steps:

• In a large soup pot add oil and onions and cook on low-medium. Stir frequently and continue to cook until soft and translucent. Be careful not to brown onions.
• Add water and bring to a boil over medium heat.
• When water boils, reduce heat to medium, add tofu, cabbage, salt and pepper. Cover and cook for two minutes.
• Add mushrooms, cover and cook one more minute.
• Add scallions and sesame oil. Stir gently to mix the ingredients. Serve.
• Garnish with cilantro.

JAPANESE SOBA NOODLE SOUP WITH TOFU AND GREENS

Steps:

• Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.
• Meanwhile, combine the stock, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
• Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
• Stir in the noodles. Add two cups additional water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and some additional soy sauce if needed. Heat through and serve at once.

TOMATO TOFU SOUP (番茄豆腐湯)

Steps:

• Cut some tomatoes into small diced pieces. Cut the rest of the tomatoes into larger pieces.
• Rinse the tofu and cut the block into medium pieces. You should aim to have 32-40 pieces.
• Crack eggs into a bowl and gently beat them. Note that they do not have to be well beaten leaving some bits of egg whites and yolks separate. Set aside.
• To create the slurry for the soup, combine cornstarch and water. Mix until homogenous and set aside.
• Turn on the stove and heat up the wok for 20-30 seconds on high heat before adding the cooking oil.
• In a large pot, add all the fried ingredients.
• Slowly add the slurry to the pot while continuously stirring the soup. Adjust to desired consistency.
• Pour the eggs slowly over the soup while gently stirring it. Make sure that the heat is on high when pouring the eggs so that they will cook quickly.
• Add ketchup, salt, sugar, and sesame oil.
• Taste to adjust the flavors and plate once it's to your taste! Garnish with the green parts of the spring onions. This is usually served in a large serving bowl and everyone can take the amount they want.