SOUP WITH TOFU 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

HOT AND SOUR SOUP WITH TOFU RECIPE | MYRECIPES

Hot and Sour Soup with Tofu Recipe | MyRecipes image

Since this Hot and Sour Soup with Tofu is a good source of protein, it works as a main dish if you double the portion size. White pepper gives the soup mild heat; for more spice, stir in sambal oelek.

Provided by Ivy Manning

Yield 6 servings (serving size: about 1 1/4 cups)

Number Of Ingredients 14

Ingredients

1 (14-ounce) package firm water-packed tofu, drained
1?¾ cups water, divided
1 (1/2-ounce) package dried sliced shiitake mushroom caps
4 cups fat-free, less-sodium chicken broth
¼ cup white vinegar
2 tablespoons less-sodium soy sauce
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons sugar
¾ teaspoon white pepper
1 garlic clove, minced
2?½ tablespoons cornstarch
½ cup canned sliced bamboo shoots, drained and cut into julienne strips
1 large egg, lightly beaten
½ cup thinly diagonally sliced green onion tops

Steps:

Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Discard paper towels. Cut tofu into 1-inch cubes.
Bring 1 1/2 cups water to a boil in a small saucepan; remove from heat. Stir in mushrooms; let stand 30 minutes. Stir in broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil. Cook 1 minute, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir). Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle with green onions.

Nutrition Facts : Calories 110 calories, CarbohydrateContent 10.1 g, CholesterolContent 30 mg, FatContent 4.1 g, FiberContent 0.8 g, ProteinContent 8.6 g, SaturatedFatContent 0.6 g, SodiumContent 445 mg

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