Chinese Soup With Tofu

4.5(11)

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.

by MajKaj·published 2006-06-18

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Soy/Tofu

Servings

8 serving(s)

Total time

45 min

prep 20 min

Calories / serving

85 kcal

Ingredients (14)

serves

1 tablespoon oiloil
2 medium carrots, cut into matchstickcarrot
1 medium onion, choppedonion
2 teaspoons ginger, gratedginger
2 garlic cloves, mincedgarlic
6 cups waterwater
1/4 cup soy saucesoy-sauce
2 teaspoons rice vinegarvinegar
2 teaspoons sesame oilsesame-oil
1/2 teaspoon black pepperpepper
12 ounces firm tofutofu
2 cups bok choy, choppedbok-choy
2 cups Chinese cabbage, choppedcabbage
1 cup snow peas, cut in halfsnow-peas

Instructions (4 steps)

01In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender.
02Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally.
03While 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.

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