Chinese Soup With Tofu – Chinese Food
Chinese Soup With Tofu Recipes
- 1⁄4 teaspoon black pepper
- 1 medium carrots, cut into matchstick
- 1 teaspoon ginger, grated
- 1⁄2 cup snow peas, cut in half
- 3 cups water
- 6 ounces firm tofu
- 1⁄2 tablespoon oil
- 1 teaspoon rice vinegar
- 1 garlic cloves, minced
- 1⁄2 medium onion, chopped
- 1 cup bok choy, chopped
- 1 cup Chinese cabbage, chopped
- 1 teaspoon sesame oil
- 1⁄8 cup soy sauce
- 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.
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.
Review – Chinese Soup With Tofu Recipes
Love, love, love this. It’s become a staple in my house. I add a cube of veggie bouillon to the water, and I use less oil for sauteeing everything, which makes it very calorie-friendly. I’ve also subbed chunks of cooked chicken when I’ve served it to my non-tofu-eating friends.
This soup had a lovely Asian flavor. I used chicken broth instead of water. Because the broth contained salt, I reduced the amount of soy sauce. I also added some sliced mushrooms and some Asian meatballs from recipe 159638. This will definitely be a repeat recipe. It fits low carb diet perfectly. Thanks for sharing!
Good soup, the flavor was wonderful and I loved the tofu, and bok choy. Really wonderful. I wouldn’t however suggest freezing it. Thanks for posting.
I wanted to like this, I really did! But something just was off about it. I substituted water chestnuts and broccoli for the cabbage, bok choy, and snow peas because that’s what I had on hand, but otherwise followed directions exactly. I thought it was quite bland and it just had a really weird flavor. Perhaps the flavors will be better after it sits for awhile in the fridge, but if not I won’t be making this again. *EDIT!* I had to go out of town after I made this and it sat in the fridge for 4 days before I touched it again. It was better, but still not really my thing. I guess the flavors just needed time to meld.
The ingredients sounded fabulous and seem to make so much sense. But it was very bland and just not doing anything for me. I don’t even want to eat it. I almost feel like i wasted my tofu and bok choy. Sigh. Very disappointed.