Chinese Soup With Tofu

"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."
 
Download
photo by CrispyRice photo by CrispyRice
photo by CrispyRice
Ready In:
45mins
Ingredients:
14
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Mmmmmmm, yummy! I've made this as written, and also with substitutions. Tonight I didn't have chinese cabbage or snow peas. So, I threw in regular green cabbage, spinach, and extra onions! Delish! Thanks so much for sharing!! UPDATE: Forgot to say I added a veggie chicken broth powder (McKay's) to up the flavor. Have also used kale. Also add lots extra instead of sticking to the measurement of veggies~~I like it loaded with them!
     
  2. I added cooked rice noodles and mushrooms and served it with sambal oelek for some heat. This recipe will be used again and again. I love the flavour of the sesame oil.
     
  3. I added rice noodles and pimentos (for color) and this was wonderful.
     
  4. 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.
     
  5. 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.
     
Advertisement

Tweaks

  1. see above
     
  2. I was looking for a good Chinese soup recipe I could use for cabbage soup diet. I saute the veggies in coconut oil, omitted the tofu, added mushrooms and cilantro to the mix of veggies. I also used homemade chicken bone broth instead of water. Also instead of 2 tsp sesame oil I used 1 tso of sesame seed oil for a stronger sesame taste. Very good!!
     
  3. 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!
     

RECIPE SUBMITTED BY

Likes plant based recipes
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes