Recipe: tofu and ginger soup
Whether you’ve lost your appetite or are convalescing, this delicious soup will please even the most jaded palate.
For a heartier meal, load it up with carrot, shitake mushrooms and other veggies.
You can use a good quality vegetable stock but when I’ve remembered to freeze my veggie off cuts, I like to make my own. It’s simple to make and even quicker if you have a pressure cooker. Once cooled you can freeze the broth/stock in batches if you aren’t using it in the next day or two.
Tofu and ginger soup
A note on quantities: it all depends on how many serves you’re making and the size of your serving bowls! For the stripped back (low veg) version use about 1.5 cups of stock per serve.
Homemade vegetable or chicken broth (see below) or good quality commercial stock
Root ginger, finely sliced or grated, about a tsp per serve
Finely sliced vegetables, as desired, eg carrot, zucchini, spring onions
Silken of semi-firm tofu (about a tablespoon or two per serve)
Something salty if not using commercial stock eg liquid dashi, fish sauce or sea salt, to taste
Vermicelli rice noodles, softened in boiling water for a few minutes. Drain and rinse with cold water when cooked. (optional)
Bring the broth (or stock), ginger and vegetables to a gentle simmer for 5 minutes or til veggies soften. Add slices or chunks of tofu. Bring back to a simmer then turn off the heat. Add liquid dashi or salt to taste if required.
Pour over softened rice noodles (if craving a little more oomph).
Homemade broth
If you’re trying to minimise food waste, it’s handy to keep a container in the freezer for veggie scraps. When full, l throw these vegetable offcuts into the pressure cooker and cover with water. You can keep the broth simple or bulk it up with in an onion, more vegetables, garlic and fresh bay leaves for a richer stock. If you eat chicken, bones from a roast can also be frozen til needed, and added to the pot.
Bring the broth to a simmer, turning down the heat when it starts to whistle. Keep cooking for another 10 – 15 minutes then turn off the heat and wait til depressurised before straining. If using a regular pot, just simmer for about 30 minutes.
This recipe is vegan-friendly. Browse the recipe archive for more simple and delicious recipes.
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