Bean Curd Vegetable Soup
Origin of the Bean Curd Vegetable Soup
Bean curd vegetable soup is a nutritious dish with deep roots in the Asian cuisine and most specifically China and Japan. Bean curd, also known as tofu, has been an important ingredient in East Asian cooking for over two thousand years. Made from soybeans, tofu is highly valued for its versatility and high protein. Vegetable soups are universal comfort foods found in many cultures and known for their nourishing qualities. Combining tofu with fresh vegetables in a broth shows the Asian approach to balance and harmony.
Why the recipe works?
The bean curd vegetable soup brings together variety of fresh vegetables and tofu in a light and flavorful broth. This combination creates a dish that is both delicious and nourishing. The vegetables add a range of textures and flavors. Tofu absorbs the flavors of the broth and seasonings, adding a creamy, protein-rich element to the soup.
The broth typically made with vegetable stock, soy sauce and ginger, provides aromatic base that enhances the natural flavors of the vegetables and tofu. The use of simple and fresh ingredients means the soup is both healthy and easy to make, making it the ideal choice. You can have it for a quick lunch or a light dinner. The balance of protein, vitamins and minerals ensures that the soup is not only tasty but highly nutritious.
Why the Bean Curd Vegetable Soup is absolutely fantastic?
This recipe is fantastic for several reasons. Firstly, it is incredibly healthy and packed with vitamins, minerals and protein while being low in calories and fat. This makes it an excellent option for those looking to maintain balance in their diet. The variety of vegetables can be customized to suit your preferences making it very versatile and adaptable.
Secondly, the recipe is really straightforward and quick to prepare, perfect for both busy weeknights or when you need a nutritious meal while in a hurry. The light and savory broth is soothing making it a great choice for any time of the year.
Lastly, the tofu vegetable soup is suitable for a wide range of dietary needs. It's naturally vegan and gluten-free, making it a dish that can be enjoyed by nearly everyone. The simple clean flavors appeal to both children and adults. The warming, wholesome nature of the soup makes it a choice that feels like a hug in a bowl. Whether served as a starter or a main course, this soup is sure to become a favorite recipe of yours.
Bean Curd Vegetable Soup is a nourishing and flavorful dish that combines fresh vegetables and tender tofu in a light and savory broth.
- 1 tsp Peanut Oil (Vegetable oil works too)
- 4 Green Onions (Cut into 5 cm piece)
- 1 Ginger (Sliced)
- 4 cups Water
- 1 tbsp Mushroom powder
- 3/4 tsp Salt
- 1/2 tsp Sugar
- 1/8 tsp White Pepper
- 1/2 block Soft Tofu (Diced)
- 2 stalks Celery (Sliced)
- 4 oz mushrooms (~125 gr, sliced)
- 1 Carrot (Sliced)
- 1/2 Head Broccoli (Cut into florets)
- Step 1
Heat the oil in a medium-sized pot over medium heat and then add the green onions and ginger. Cook and stir until beginning to brown ~2 minutes.
Pour in the water and bring to a low boil. Boil for ~5 minutes and then remove and discard the green onion and ginger. - Step 2
Add the mushroom powder, white pepper, salt and sugar. Stir and mix well. Add the tofu, mushrooms and celery. Bring to boil and cook for 3 minutes. Add the carrots and broccoli and boil for another ~2 minutes. Taste the broth and season if needed by adding more salt or mushroom powder.
Serve and enjoy!