Silken Tofu-vegetable soup
Silken Tofu-vegetable soup
So good you'll want to lick the bowl
Preparation
Cut the bell pepper into strips, the carrots into sticks and the spring onions into fine rings. Chop garlic and ginger and stew everything in a pot, using oil. Bring to boil with vegetable stock.
Add a good pinch of cayenne, the glas noodles and soya bean sprouts and let everything simmer.
Cut the Silken Tofu into cubes and place carefully into the broth. Let it marinate a while. Season with shoyu and serve in soup bowls.
Ingredients
| serves 4 | |
|---|---|
| 400 g | Taifun Silken Tofu |
| 1 | bell pepper, red |
| 1 | carrot |
| 4 | spring onions |
| 1 | garlic clove |
| 1 | ginger (approx. 2 cm) |
| 1 ¼ l | vegetable stock |
| 1 pinch | cayenne |
| 1 handful | glas noodles |
| 1 handful | soya bean sprouts |
| some | soya sauce (shoyu) |
| oil |
