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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


  • 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



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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