<< Back

Whole tofu soup

Delicious Asian notes that change us a little! 520kcal / pers

Soup Vegetarian Asian
Course: Main course
Preparation: 30 minutes
Cooking: 15 minutes
Rest: 120 minutes

Instructions

  • 1.   Mix the teriyaki sauce, 1 tablespoon of water and a tablespoon of soy sauce.
  • 2.   Marinate the block of tofu cut in half thick for 2 h
  • 3.   Peel the garlic. Chop the ginger. Peel and wash the spring onion, cut into sections. Chop the chili
  • 4.   Dip all of these ingredients along with the remaining soy sauce and turmeric into the broth and bring to a boil. Cook for 10 minutes.
  • 5.   Add the noodles and cook for another 5 minutes
  • 6.   Meanwhile, soften the eggs for 6 minutes in boiling water. Put them under cold water and peel them.
  • 7.   Heat a large pan and brown the tofu blocks for 10 minutes, turning them halfway through cooking
  • 8.   In large bowls, divide the noodles, broth ingredients, tofu, halved eggs and mushrooms. Pour the rest of the very hot broth over it, sprinkle with chives and serve immediately

Questions

Reviews

No review yet , add a review

Ingredients for servings

  • 3 sprig of spring onion
  • 40 g of fresh ginger
  • 1 chilli pepper
  • 1 garlic clove
  • 1 bunch of enoki mushroom
  • 1 tablespoon of fresh chive
  • 2 organic egg
  • 50 cl of vegetable bouillon cube
  • 1 tofu
  • 150 g of chinese noodles
  • 3 tablespoon of soya sauce
  • 2 tablespoon of teriyaki sauce
  • 1 teaspoon of turmeric