Tofu Soup
Tofu soup, a beloved staple of Asian cuisine, embodies simplicity and nourishment in a single bowl. Originating in ancient China, this dish has traversed centuries and cultures, evolving into diverse variations like miso soup in Japan and sundubu jjigae in Korea. Rich in protein and adaptable to modern dietary preferences, tofu soup remains a comforting and wholesome choice, reflecting the timeless appeal of simple, nourishing ingredients.
Servings: 4 people
Ingredients
- 1 block (about 14 oz or 400g firm tofu, cubed)
- 4 cups 946ml vegetable or chicken broth
- 1 tablespoon soy sauce
- 2 cloves garlic (minced)
- 1 small onion (diced)
- 1 carrot (sliced)
- 1 small zucchini (sliced)
- 2 green onions, chopped (for garnish)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Optional: 1 tablespoon sesame oil (1 teaspoon grated ginger, 1 tablespoon miso paste for extra flavor)
Instructions
- Heat vegetable oil in a large pot over medium heat. Add minced garlic and diced onion, sauté until fragrant and onions are translucent, about 2-3 minutes.
- Add sliced carrot and zucchini to the pot, cook for another 2-3 minutes until slightly softened.
- Pour in the vegetable or chicken broth and bring to a simmer.
- Once the broth is simmering, add cubed tofu and soy sauce to the pot. If using sesame oil and grated ginger, add them as well for extra flavor.
- Let the soup simmer gently for about 10-15 minutes to allow the flavors to meld together.
- Taste the soup and adjust seasoning with salt and pepper as needed. If you prefer a stronger umami flavor, dissolve miso paste in a small amount of hot broth and stir it into the soup.
- Once the soup is ready, ladle it into serving bowls and garnish with chopped green onions.
- Serve hot and enjoy your delicious tofu soup!