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Tofu and Vegetable Soup Recipe

Tofu and Vegetable Soup Recipe

Ingredients :

    • 250 ml (1 cup) water
    • 1 teaspoon vinegar
    • 120 g (4 oz) burdock root, peeled (optional)
    • 225 g (8 oz) firm tofu
    • 1 teaspoon oil
    • 1 teaspoon sesame oil
    • 120 g (4 oz) minced chicken
    • 1 potato, peeled, quartered, and thinly sliced
    • 120 g (4 oz) daikon, peeled, quartered, and thinly sliced
    • 1 carrot, peeled, quartered, and thinly sliced
    • 11/4 liters (5 cups) Basic Dashi Stock
    • 1 tablespoon soy sauce
    • 1 teaspoon salt
    • 4 fresh shiitake mushrooms, stems removed and discarded, caps quartered
    • 2 spring onions, cut into sections
    • Seven-spice chilli powder

Method :

    1. Combine the water and vinegar in a bowl. Shave burdock root into long, thin strips and soak in the vinegared water for 5 to 10 minutes. Rinse and drain.
    2. Using a fork, break the tofu roughly into small pieces.
    3. Heat both oils in a medium saucepan over medium heat, and when hot, add the chicken. Cook the chicken, stirring constantly until just cooked, about 1 minute.
    4. Add the burdock root, potato, daikon and carrot, and cook, stirring constantly, for another 2 minutes.
    5. Add Basic Dashi Stock, soy sauce and salt, and heat until boiling. Reduce heat to low and cook until vegetables are tender, about 4 minutes. Stir mushrooms and tofu into soup, and cook for another 2 minutes. Add spring onions and remove from heat. Serve immediately with the seven-spice chilli powder.

Serves 4
Preparation time : 20 mins
Cooking time : 12 mins