Cucumber Soup with Tofu

Name: Cucumber Soup with Tofu
Prep time: 15 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian, Japanese, Asian Appetizers, Japanese Appetizers
Ingredients: 2 cloves garlic; 8 spring onions; 20 g ginger (1 piece); 600 g large salad cucumber (1 large cucumber); 2 tbsp light sesame oil; 1 l vegetable broth; 4 tbsp light miso paste; 3 tbsp light soy sauce; 300 g Tofu; 4 stalks coriander; cayenne pepper to taste; 2 tbsp lemon juice

Prep: 15min

| Servings: 4 | Cook: 10min

Try the delicious cucumber soup with tofu from Spoonsparrow!

Ingredients

2 cloves garlic
8 spring onions
20 g ginger (1 piece)
600 g large salad cucumber (1 large cucumber)
2 tbsp light sesame oil
1 l vegetable broth
4 tbsp light miso paste
3 tbsp light soy sauce
300 g Tofu
4 stalks coriander
cayenne pepper to taste
2 tbsp lemon juice

Instructions

1.
Peel and finely chop the garlic. Wash, trim, and slice the spring onions into rings. Peel and grate the ginger. Peel the cucumber, cut it lengthwise into quarters, remove seeds, and dice.
2.
Heat oil in a pot. Sauté the garlic, spring onions, and ginger over medium heat for 2 minutes. Add the cucumber pieces and sauté for another minute. Pour in the broth, miso paste, and soy sauce; let everything simmer for 4–5 minutes.
3.
Meanwhile cube the tofu. Wash, dry shake, and chop the coriander. Add both to the soup, bring to a boil, then season with cayenne pepper and lemon juice.