Tomato and Tofu Soup
4 servings
10 minutes
Tomato and tofu soup is a light, aromatic, and nutritious dish from Chinese cuisine. It combines the rich flavor of tomatoes, the softness of tofu, and the spicy notes of seasonings. Shallots and dried red pepper add depth to the soup's flavor, while tamarind paste contributes sweet-sour hints. Mushrooms provide textural variety, making each spoonful rich and enjoyable. This soup is perfect for a light dinner or a warming lunch. It can be served with cilantro and garlic chives for added freshness and aroma. Chinese cuisine is known for its balance of flavors, and this soup is a great example of the harmonious blend of sweet, sour, and spicy. It is healthy, easily digestible, and leaves a cozy feeling after each spoonful.
1
Bring the vegetable broth to a boil. Add the tofu and simmer for 3 minutes.
- Vegetable broth: 4 glasss
- Tofu: 240 g
2
Heat the pan over medium heat. Add shallots and sauté for 1 minute. Add 8 tomato wedges, sugar, and red dry pepper (to taste).
- Shallot: 1 head
- Tomatoes: 4 pieces
- Sugar: 1 teaspoon
- Dried red chili: 0.3 teaspoon
3
Fry for another 3 minutes. Transfer the mixture from the pan to the vegetable broth, add the remaining 8 tomato wedges, mushrooms, and tomato sauce.
- Tomatoes: 4 pieces
- Fresh mushrooms: 0.5 glass
- Tomato sauce: 2 tablespoons
4
Bring to a boil, add tamarind paste.
- Tamarind paste: 2 teaspoons
5
Serve with garlic chives and cilantro.
- Finely chopped garlic: 0.5 clove
- Chopped cilantro (coriander leaf): 1 tablespoon