Best Bean Curd Soup Recipes

KOREAN BEAN CURD (MISO) SOUP

Korean Bean Curd (Miso) Soup image

This soup is tasty, delicious, easy to make and full of vegetables! This is a very simple Korean soup eaten with rice and other side dishes. Includes tofu, green squash, mushrooms and onions. True Korean recipe! Garnish with sliced green onions.

Provided by Esther

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

3 ½ cups water
3 tablespoons denjang (Korean bean curd paste)
1 tablespoon garlic paste
½ tablespoon dashi granules
½ tablespoon gochujang (Korean hot pepper paste)
1 zucchini, cubed
1 potato, peeled and cubed
¼ pound fresh mushrooms, quartered
1 onion, chopped
1 (12 ounce) package soft tofu, sliced

Steps:

In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 21.6 g, Fat 4.1 g, Fiber 3.4 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 640.7 mg, Sugar 4.8 g

BEAN CURD SOUP

Bean Curd Soup image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups vegetable stock
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon preserved radish
1/2 teaspoon ground white pepper
4 ounces bean curd, cut into 1/2-inch cubes
2 scallions, cut on bias in 1-inch lengths
Lime wedges

Steps:

In a medium saucepan, combine vegetable stock, fish sauce, soy, preserved radish and white pepper. After the mixture has come to a simmer, add bean curd cubes and cook for about a minute. Add scallions and allow to warm through. Ladle into bowls and serve with lime wedges.

SEAFOOD BEAN CURD SOUP

Seafood Bean Curd Soup image

Another great Madame Wong recipe....this one is so quick and easy! This is an 'after-work' meal for us, I make the soup while some potstickers are browning...YUM! Vary the seafood if you like, sometimes I just use all shrimp. Prep and cook times approximate.

Provided by Hey Jude

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

5 cups chicken stock (homemade or a good canned stock)
1/2 cup shrimp, shelled,deveined,cut into small pieces
1/2 cup scallops, cubed
1/2 cup crabmeat
8 ounces firm bean curd, in small cubes (tofu)
1 green onion, finely chopped
1 slice ginger, finely chopped
1 teaspoon salt
2 1/2 tablespoons cornstarch, dissolved in
5 tablespoons water
red wine vinegar (optional)
chili oil (optional)
1/2 teaspoon white pepper

Steps:

Bring stock to a boil; add shrimp, scallops, crab meat and bean curd.
Add green onion, ginger and salt; bring to boil again and then thicken with the dissolved cornstarch mixture.
If you wish, add a splash of red wine vinegar or chili oil.
Sprinkle with pepper and serve.

Nutrition Facts : Calories 182.2, Fat 6.4, SaturatedFat 1.4, Cholesterol 12.4, Sodium 1070.9, Carbohydrate 17.1, Fiber 0.4, Sugar 4.8, Protein 14

SILKY BEAN CURD SOUP WITH GREENS

Silky Bean Curd Soup with Greens image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 cups chicken broth
2 cups water
1 teaspoon soy sauce
2 tablespoons miso paste
4 ounces silky soft bean curd, cut into 1/2-inch dice
8 ounces spinach, stemmed and leaves washed
Garnish crushed red pepper flakes; toasted sesame seeds

Steps:

Bring chicken broth and water to simmer with soy sauce. Whisk a few tablespoonfuls of the hot broth into the miso paste and reserve. Add bean curd and spinach and cook over low heat for a minute to wilt. Return miso paste to soup and simmer a few seconds to thicken, but DO NOT BOIL. Adjust the seasoning. Garnish and ladle out.

SPINACH AND BEAN CURD SOUP (GUN)

Spinach and Bean Curd Soup (Gun) image

This is a healthy, thick and beautiful soup. We have this with my 'manapua' (pork buns). From my favorite cookbook author, Madame S.T. Ting Wong. Prep and cook times are approximate.

Provided by Hey Jude

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb spinach, rinsed and stems removed
3/4 cup cooked chicken, chopped into 1/4 inch cubes
6 cups chicken stock
1/3 cup bamboo shoot, cut into 1/4 inch dice
4 dried black mushrooms, soaked 20 minutes in hot water,stems removed,cut into 1/4 inch cubes
12 ounces firm tofu, cut into 1/4 inch cubes (tofu)
4 tablespoons cornstarch, dissolved in
4 tablespoons cold water
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cooked ham, minced
2 tablespoons chopped cilantro

Steps:

Blanch spinach in boiling water for 1 minute; rinse in cold water, squeeze dry and chop fine.
Bring stock to a boil; add chicken, bamboo shoots, mushrooms and bean curd; thicken with dissolved cornstarch.
Add spinach, bring to a boil; add salt and pepper, stir until well blended.
Sprinkle ham on top; garnish with chopped cilantro and serve.

Nutrition Facts : Calories 302.5, Fat 10.7, SaturatedFat 2.7, Cholesterol 34.5, Sodium 1175.7, Carbohydrate 27, Fiber 2.8, Sugar 7.6, Protein 26.1