Best Tofu Soup With Scallions And Sprouts Recipes

Tofu With Sizzling Scallion Oil image

Provided by Kay Chun

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 11

1 (14- to 16-ounce) package silken tofu
Kosher salt (such as Diamond Crystal) and pepper
1/4 cup neutral oil, such as safflower or canola
1 tablespoon toasted sesame oil
1/4 cup thinly sliced scallions
1 tablespoon minced garlic
1 tablespoon minced, peeled ginger
2 tablespoons low-sodium soy sauce
2 tablespoons chopped cilantro leaves and tender stems
2 teaspoons unseasoned rice vinegar
2 cups baby arugula

Steps:

Remove the tofu from its package; drain the tofu then pat it dry. Scoop spoonfuls of the tofu onto a large platter and arrange in an even layer. Season with salt and pepper.
In a small saucepan, combine neutral oil, sesame oil, scallions, garlic and ginger. Cook over medium-low, stirring occasionally, until oil is sizzling and garlic, ginger and scallions are softened but not browned, about 3 minutes.
Meanwhile, in a small bowl, combine soy sauce, cilantro and vinegar.
Spoon hot scallion mixture over the tofu. Top with arugula and drizzle with the cilantro sauce. Serve warm or at room temperature.

Easy 5-Ingredient Tofu Soup image

Provided by Lisa Marie

Time 20m

Yield 2

Number Of Ingredients 5

Steps:

Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.

Nutrition Facts : Calories 152.1 calories, Carbohydrate 14.1 g, Fat 6.7 g, Fiber 3 g, Protein 13.8 g, SaturatedFat 1 g, Sodium 79.5 mg, Sugar 1.6 g

Tofu Soup With Scallions and Sprouts image

Provided by Molly O'Neill

Time 20m

Yield 4 servings

Number Of Ingredients 10

6 cups chicken broth (see recipe)
6 cups mung bean sprouts
1 tablespoon chili oil
1 bunch scallions, minced
1 bunch coriander, minced
1 bunch mint, minced
1 bunch basil, minced
4 cups cooked white rice, warm
Juice from 2 lemons
4 cakes tofu, cut into 1-inch cubes

Steps:

Heat the chicken broth and warm four soup bowls. In a large mixing bowl, combine the bean sprouts, chili oil, scallions, coriander, mint and basil and toss well to combine. Set aside for 10 minutes.
Place 1 cup rice in each of the 4 warm bowls. Divide the sprout mixture evenly over the rice, top with tofu cubes. Add the lemon juice to the hot chicken broth and ladle into each bowl and serve immediately.