THAI VEGETABLE TOFU SOUP
Make and share this Thai Vegetable Tofu Soup recipe from Food.com.
Provided by turtledove
Categories Soy/Tofu
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a deep saucepan heat vegetable oil and sautee garlic until golden brown.
- Add soy sauce and let it bubble and sizzle before adding the vegetable broth.
- Bring to a boil.
- Turn down heat and add the remaining ingredients.
- Simmer for 5 minutes.
- I like my vegetables crunchy.
Nutrition Facts : Calories 89.3, Fat 5.3, SaturatedFat 1, Sodium 515.2, Carbohydrate 3.2, Fiber 1, Sugar 0.8, Protein 9.3
KANG JYD TAOHU (THAI TOFU SOUP)
This recipe is not vegetarian. This recipe is from the kitchen of a local Thai restaurant near my home town.
Provided by Member 610488
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the pork, garlic, and salt in a small bowl and mix until well blended. Set aside.
- Bring the chicken stock to a boil in a large saucepan over medium heat. Using a small teaspoon, drop small bits of the pork mixture into the soup (like mini meatballs) and bring the mixture back to a boil again.
- Add the tofu, bok choy, and season with the fish sauce, sugar and pepper. Simmer uncovered for 5 minutes before removing from heat.
- Serve hot, garnished with the green onions and cilantro leaves.
THAI COCONUT TOFU SOUP
Make and share this Thai Coconut Tofu Soup recipe from Food.com.
Provided by BakerMay
Categories Soy/Tofu
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Coat tofu with soy sauce and saute in olive oil. Add cashews and sweet potato chunks and saute. Add broccoli, spinach leaves, coconut milk, vegetable broth, and spices. Cook over medium heat until vegetables are tender.
Nutrition Facts : Calories 1084.2, Fat 58, SaturatedFat 36, Sodium 1141.8, Carbohydrate 134.8, Fiber 3.9, Sugar 111, Protein 14.4
MUSHROOM-SESAME-TOFU SOUP
This recipe is from "New Recipes from Moosewood Restaurant." It is easy enough that I was able to make it without creating a large mess to clean up, which is not often the case. We had a big Sunday dinner yesterday and only wanted something light for supper. This along with some bread was perfect.
Provided by Folk Dancer
Categories Lunch/Snacks
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a pan (I used a 3 qt saucepan) and sauté the onions and ginger for 4 minutes.
- Add the celrey and sauté for another 5 minutes.
- Add the mushrooms, reduce the heat, and cook for 10 minutes.
- Add the cayenne, salt, bay leaves, tomatoes and juice, and broth.
- Simmer for 20 minutes.
- Add the tahini and peanut butter.
- Stir until peanut butter has dissolved.
- Add the tofu and simmer over low heat for 20 minutes.
- Stir periodically to make sure nothing is sticking to the bottom of the pan.
Nutrition Facts : Calories 255.7, Fat 15.4, SaturatedFat 2.4, Sodium 760.8, Carbohydrate 24.8, Fiber 5.7, Sugar 12.2, Protein 10.2
KOREAN TOFU AND VEGETABLE SOUP
This is the Korean equivalent of chicken noodle soup - it is a comforting, cure-all soup. It is also spicy and fresh, and easy to make. You will have to visit your local Asian market for some of the ingredients.
Provided by slsonline
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Pour the beef stock into a stock pot or large deep skillet over medium-high heat. Stir in the toenjang until dissolved. Add the kelp and garlic, and bring to a boil. Put in the tofu, cabbage, daikon and yellow squash, cover and return to a boil. Cook gently for 5 minutes. Then add the green onions and hot pepper, and boil for a minute, or until the onion and pepper become fragrant and brightly colored. Limit the cooking time to no more than 15 minutes. Remove and discard kelp. Serve immediately.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 24.7 g, Fat 12.3 g, Fiber 9.1 g, Protein 26.4 g, SaturatedFat 1.8 g, Sodium 661.4 mg, Sugar 7.5 g
THAI TOFU SALAD (YAM TAOHU)
Received in email from Herbivoracious.com. Can't wait to try it out! Created by Michael Natkin. Link to original recipe: http://www.herbivoracious.com/2010/02/thai-tofu-salad-recipe.html
Provided by Busters friend
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- For the dressing:.
- Stir together the liquids with the sugar. Lightly crush & add the chilis & shallots to the liquid. Will taste hugely overwhelming - no worries. It is balanced by the tofu.
- For the salad:.
- Heat the oil over a medium-high flame in a large skillet. Author suggests cast iron - I use French stainless. Dry the tofu. Brown the tofu in the skillet - about 5 minutes a side. Flip and brown on the other side. Remove to drain on paper towels. Season with salt and pepper.
- Slice the tofu (when cool enough to handle) thinly, about 1/8" or so.
- Toss the tofu and all remaining ingredients with the dressing. Alternatively drizzle with dressing or serve the dressing on the side in little bowls to dip a bite at a time (my fav).
- Garnish with cilantro and serve.
QUICK VEGETABLE, RICE AND TOFU SOUP
Amazingly simple, this basic soup can be whipped up with even ordinary mushrooms and it tastes great, not too salty. I can see myself repeating this meal in the near future..
Provided by b. limon
Categories Soy/Tofu
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan, combine broth, broccoli, mushrooms, carrots, water, soy sauce, sesame oil, ginger, and crushed red pepper. Cover and bring to a boil over high heat.
- Add tofu and rice to boiling soup; cover and cook 2 minutes, or until tofu and rice are heated through and vegetables are crisp-tender.
- Serve soup with lime wedges and cilantro leaves.
Nutrition Facts : Calories 294.6, Fat 5.3, SaturatedFat 1, Cholesterol 1.5, Sodium 701.6, Carbohydrate 53.2, Fiber 4.9, Sugar 7.5, Protein 11.7
CORN & TOFU SOUP (CHINESE STYLE)
Make and share this Corn & Tofu Soup (Chinese style) recipe from Food.com.
Provided by vikkie
Categories Soy/Tofu
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- mix the cream corn, tofu and water together and bring to a boil, stir constantly simmer under low heat, add the egg and stir briefly.
- if you want a thicker soup, stir in some cornflour paste (1/2 tablespoon of corn flour mixed with 2 tablespoons of cold water).
- stir constantly and simmer under low heat for 1 minute.
KIMCHI AND TOFU SOUP
I ordered a similar soup at one of my favorite Japanese restaurants and wanted to recreate this soup since it was very healthy and warming. I must say this is very close if not better than what I had at the restaurant! You can also add some seafood to this soup. Please also visit my blog, www.innerharmonynutrition.com for more gluten-free, pesco-vegetarian recipes.
Provided by InnerHarmonyNutriti
Categories Asian
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat sesame oil in a pan and sauté kimch for a few minutes.
- Add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
- Cover and bring to boil. Reduce heat and cook until vegetables are soft.
- Add scallions and cook a few more minutes.
- Adjust the taste with some salt (about 1/2 tsp).
- Transfer the soup to bowls, infuse love and serve!
Nutrition Facts : Calories 169.1, Fat 11.4, SaturatedFat 1.6, Sodium 608.2, Carbohydrate 10.1, Fiber 3, Sugar 4.7, Protein 10.6
CABBAGE AND TOFU DUMPLING SOUP
Make and share this Cabbage and Tofu Dumpling Soup recipe from Food.com.
Provided by ajbard
Categories Vegetable
Time 45m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 11
Steps:
- Dumplings: Blend tofu with water until smooth.
- Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2-inch balls and set aside.
- Soup: Mince core of cabbage and shred leaves finely. Heat oil in soup pot. Add cabbage and saute over medium heat until golden.
- Add water and bay leaf; return to a boil.
- Add dumplings, cover and simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf.
- Dilute soy sauce in a bit of the broth, then add to the soup. Simmer for another 5 minutes. Serve garnished with scallions.
Nutrition Facts : Calories 107.8, Fat 2, SaturatedFat 0.3, Sodium 287.9, Carbohydrate 19.3, Fiber 4.4, Sugar 3, Protein 5.7
THAI TOFU SOUP
This Thai tofu recipe recipe was a hit with my husband and children - who I didn't expect to eat such an exotic soup. I added chicken pieces to the kids' bowls.
Provided by Danielle Mcmullen-Dubé
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat. Add onion, curry paste, ginger, and garlic. Stir continuously until onion begins to soften, about 2 minutes. Pour in vegetable broth and coconut milk. Add sugar. Bring to a boil. Stir in tofu, broccoli, cauliflower, and mushrooms.
- Reduce heat and cover pot. Simmer soup, stirring occasionally, until vegetables are tender, 5 to 8 minutes. Season with salt and pepper.
Nutrition Facts : Calories 385 calories, Carbohydrate 21.4 g, Fat 30 g, Fiber 4.7 g, Protein 14 g, SaturatedFat 19.6 g, Sodium 682.9 mg, Sugar 9.9 g
VEGETARIAN, SPINACH, SHIITAKE & TOFU SOUP
Make and share this Vegetarian, Spinach, Shiitake & Tofu Soup recipe from Food.com.
Provided by Dancer
Categories Soy/Tofu
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the stock into a large sauce pan and bring to a boil.
- Add the spinach, tofu, mushrooms, and ginger, return to a boil and cook for 2-3 minutes.
- Remove the pan from the heat and stir in the sesame oil.
- Season with salt and pepper and serve hot.
Nutrition Facts : Calories 68.7, Fat 3.6, SaturatedFat 0.5, Sodium 52.1, Carbohydrate 5.3, Fiber 2.1, Sugar 1.3, Protein 6
CREAM OF VEGETABLE AND TOFU SOUP
This recipe is a lot tastier than it sounds! You can't tell it contains tofu, and it can be made low-carb and/or vegan by your choice of ingredients (some good low-carb vegetables to try are mushrooms, cauliflower, and spinach). It's also infinitely variable by changing the spices and veggies. Delicious and high-protein, it's a light meal in itself.
Provided by ScrumptiousWY
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute celery & onion in butter or oil over medium-low heat, until tender.
- Meanwhile, discard liquid from tofu package and place tofu in blender along with cooked vegetables, 2 cups of broth, and cheese or yeast flakes.
- Blend tofu mixture until smooth.
- Add garlic to pan with celery and saute another 2 minutes. Remove from heat and let cool a minute or two.
- Stir in tofu mixture and return pan to heat. Add all spices. Stir well, and add more broth if too thick for your liking.
- Cover and simmer on low heat, stirring occasionally, 20-30 minutes. Taste and correct seasonings, adding more salt or broth if needed. Enjoy! (Even better the next day).
Nutrition Facts : Calories 227.9, Fat 10.9, SaturatedFat 4.6, Cholesterol 15.1, Sodium 394.9, Carbohydrate 30.2, Fiber 9.7, Sugar 2.1, Protein 10.4
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