Chinese Mushroom Tofu Soup
Prep: 25min
|
Servings: 4
|
Cook: 15min
Chinese mushroom tofu soup is a recipe featuring fresh ingredients from the tofu category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g sea bass
- 500 g Tofu
- 20 dried mushrooms (Shiitake)
- 200 g asparagus salad
- 50 g young fresh ginger (or 30 g regular ginger)
- 2 baby pak choi
- 1.2 l Vegetable broth
- Salt
- nutritional yeast flakes
- ground pepper
Instructions
-
1.
Slice the sea bass tongue into thin slices and soak until it has a spongy consistency, then rinse and drain. Slice the tofu thinly. Soak the shiitake mushrooms in warm water for about 20 minutes, wash, trim edges, and cut into pieces. Rinse the asparagus salad and roughly chop. Wash the ginger and slice lengthwise into thin slices. Wash, clean, and roughly break apart the pak choi.
-
2.
Add all prepared ingredients to a pot of hot broth. Simmer gently for 3-4 minutes. Season with salt, nutritional yeast flakes, and pepper before serving.
