Vegetable Tofu Soup
Tofu soup with vegetables is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 80 g carrots
- 100 g tofu
- 8 dried shiitake mushrooms
- 700 ml vegetable broth (or dashi broth)
- 100 g Sugar snap peas
- 1 stalk leek
- 80 ml soy sauce
- Salt
- 1 piece kombu seaweed (about 15x15 cm)
- 30 g dried bonito flakes (about 3 packed tbsp)
Instructions
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1.
Soak the shiitake mushrooms in water for 3 hours. Then remove them from the water and discard the stems. Pour the soaking water through filter paper and set aside. Peel the carrots and cut into thin slices. Clean, wash, and slice the leek into thin rings. Cut the tofu into bite‑size cubes. Wash the sugar snap peas. Blanch the carrots, sugar snap peas, and leek in boiling water for 2 minutes.
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2.
Bring the broth with soy sauce, salt, and half of the soaking water to a gentle boil and simmer quietly for 5 minutes. Then add the vegetables and tofu and let them steep for 3 minutes.
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3.
Wipe the kombu with a damp cloth. Slowly bring 700 ml water to a boil over medium heat in a pot without covering. As soon as the water starts boiling, remove the kombu. Add the bonito flakes to the water, bring to a boil, then strain the broth through a cloth when the bonito flakes have settled at the bottom of the pot.
