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Firm tofu soup
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Homemade Chinese Soups Homepage / Firm tofu soup
This firm tofu soup offers different textures with the softness of the tofu, the crunchiness of the bamboo shoots, carrot and celery, and the smoothness of the mushrooms. Not only that, carrot, celery and mushrooms have well-known health benefits. I'm sure this soup will satisfy the body and the soul. Frying the shitake mushrooms help to bring out the flavour which infuses the soup, while frying the vegetables soften them quickly and shorten cooking time. Don't buy the wrong kind of tofu. This soup calls for firm tofu, not silken tofu which will be too soft to hold its shape for this soup. If you want the tofu to have a little crunch, you can brown the strips before adding to the soup. Although this may make the soup a little oilier. Ingredients 2 pieces of firm beancurd, cut into strips 1 litre of boiled water 30g cooking oil 4 shitake mushrooms, cut into strips 55g canned bamboo shoots, cut into strips 55g celery, cut into strips 55g straw mushrooms 500ml vegetable soup stock Seasonings 2/3 tsp salt 2 tsp sesame seed oil Directions
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