CHINESE TOFU SOUP RECIPES RECIPES

CHINESE SOUP WITH TOFU RECIPE - CHINESE.FOOD.COM

Chinese Soup With Tofu Recipe - Chinese.Food.com image

I am not sure where we found the original recipe but we have adapted it to be a household favorite! This is a mild but flavorful soup that goes well with spring rolls for a lighter meal.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon oil
2 medium carrots, cut into matchstick
1 medium onion, chopped
2 teaspoons ginger, grated
2 garlic cloves, minced
6 cups water
1/4 cup soy sauce
2 teaspoons rice vinegar
2 teaspoons sesame oil
1/2 teaspoon black pepper
12 ounces firm tofu
2 cups bok choy, chopped
2 cups Chinese cabbage, chopped
1 cup snow peas, cut in half

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.

Nutrition Facts : Calories 85.3, FatContent 4.8, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 538.1, CarbohydrateContent 6.5, FiberContent 1.9, SugarContent 2.7, ProteinContent 5.7

CHINESE TOFU AND VEGETABLE SOUP RECIPE | EAT SMARTER USA

Chinese Tofu and Vegetable Soup recipe | Eat Smarter USA image

The Chinese Tofu and Vegetable Soup recipe out of our category Vegetable Soup! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 40 minutes

Yield 6

Number Of Ingredients 16

Ingredients

5 cups vegetable stock (divided)
4 scallions (chopped)
2 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
1.5 tablespoons soy sauce
3 stalks Bok Choy (chopped)
1 sweet, red pepper (seeded and julienned)
1 cup diced zucchini
2 carrots (peeled and sliced)
2 ribs Celery (diced)
1 cup white Mushrooms (sliced)
2 ounces Rice noodles
1.333 cups canned Bamboo shoots
1.5 cups firm Tofu (cut into bite-size cubes)
8 Lemon leaves
Watercress chopped (to garnish)

Steps:

Place 1 cup vegetable stock in a Dutch oven and bring to a boil. Add scallions, garlic and ginger and simmer for 3 minutes. Add remaining stock and soy sauce; cover pot and bring to a gently boil. Add boy choy, red pepper, zucchini, carrots, mushrooms, rice noodles, bamboo shoots tofu and lemon leaves. Simmer for about 8 minutes, vegetables should be tender crisp.
Ladle into bowls and garnish with chopped watercress leaves. Serve hot.

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