Tomato soup with tofu and shiitake
6 servings
30 minutes
Tomato soup with tofu and shiitake is a refined dish of Chinese cuisine that combines rich aromas and tender textures. Its roots lie in the traditions of home cooking, where the skillful combination of simple ingredients creates a harmony of flavor. The base of the soup is ripe tomatoes stewed to softness, filling the broth with a rich sweet-sour note. Shiitake mushrooms add depth of flavor with light woody notes, while soft tofu softens the texture, making the soup particularly pleasant. Ginger, garlic, and shallots add spiciness, while turnip adds a light sweetness and crunchiness. The soup is served hot, garnished with fresh green onions, creating an ideal warming dish. It is not only delicious but also healthy, rich in vitamins and protein, making it a great choice for a light yet nutritious dinner.
1
Finely chop the garlic, shallot, and ginger. In a wok, heat vegetable oil over medium heat and sauté the ginger for thirty seconds. Then add the shallot and sauté for another thirty seconds, followed by the garlic, and fry for another thirty seconds.
- Ginger: 50 g
- Shallot: 6 heads
- Garlic: 4 cloves
- Vegetable oil: 50 ml
2
Increase the heat under the pan and add finely chopped tomatoes, previously peeled, and simmer them on high heat for about five minutes.
- Tomatoes: 500 g
3
Add broth, bring to a boil, and reduce the heat to medium. Add the julienned turnip to the pan, season with salt and pepper, and cook for another ten minutes.
- Chicken broth: 2 l
- Turnip: 200 g
- Salt: to taste
- Ground black pepper: to taste
4
Cut the mushrooms into quarters, add to the soup, and cook for another five minutes. Then add diced soy cheese, cook for another two minutes, remove from heat, sprinkle with chopped green onions, and serve.
- Shiitake mushrooms: 300 g
- Tofu: 400 g
- Spring onion: 50 g
