Asian-style tofu soup

4 servings

30 minutes

Tofu soup Asian style is the embodiment of harmony and depth of flavor in Pan-Asian cuisine. Its origin is linked to the philosophy of simple yet rich ingredients that perfectly complement each other. Velvety tofu soaked in soy sauce complements a rich vegetable broth filled with the spiciness of ginger, freshness of cilantro, and heat from chili peppers. Thin slices of carrots and mushrooms add textural variety to the dish, while delicate wheat noodles complete the composition, making the soup hearty and warming. This dish is perfect for a light lunch or a cozy dinner, revealing the full depth of Eastern flavors. The soup is not only nutritious but also healthy due to its natural ingredients. Each spoonful of this broth brings pleasure and tranquility as if filling one with energy and harmony from Asian culinary traditions.

Energy value per serving

• Calories: 267.5
• Proteins: 10.6g
• Fats: 10.7g
• Carbohydrates: 32g

Ingredients

• Tofu: 100 g
• Carrot: 1 pc
• Garlic: 3 clove
• Champignons: 3 pc
• Vegetable oil: 2 tbsp
• Soy sauce: 100 ml
• Ginger: 30 g
• Coriander: 1 bunch
• Wheat noodles: 150 g
• Chili pepper: to taste

Cooking steps

1. Cut the tofu into small cubes and marinate it in soy sauce for 20 minutes.

   Required ingredients:

   • Tofu: 100 g
   • Soy sauce: 100 ml

2. Prepare the ingredients. Peel the garlic and chop it into small cubes (optional: press through a garlic press). Peel the carrot and slice it into thin half-moons. Cut the mushrooms in half and slice them into thin wedges. Peel the ginger and grate it. Chop the cilantro and chili pepper.

   Required ingredients:

   • Garlic: 3 cloves
   • Carrot: 1 piece
   • Champignons: 3 pieces
   • Ginger: 30 g
   • Coriander: 1 bunch
   • Chili pepper:  to taste

3. Heat sunflower oil in a saucepan. Add garlic and sauté until golden brown. Then add carrots, and after 3 minutes, add mushrooms. Stir constantly.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Garlic: 3 cloves
   • Carrot: 1 piece
   • Champignons: 3 pieces

4. When the mushrooms are slightly fried, fill the pan with water (or vegetable broth if desired). About 1 liter. The consistency should be like broth.

   Required ingredients:

5. Add ginger, cilantro, chili pepper, and tofu with soy sauce marinade to the broth. Let it simmer on low heat for about 10 minutes.

   Required ingredients:

   • Ginger: 30 g
   • Coriander: 1 bunch
   • Chili pepper:  to taste
   • Tofu: 100 g
   • Soy sauce: 100 ml

6. Boil the wheat noodles, drain them, and rinse with cold water. Store in a separate bowl.

   Required ingredients:

   • Wheat noodles: 150 g

7. Place the noodles in a bowl and pour hot broth over them. Enjoy your meal!