Chinese Vegetable Soup With Tofu Takeout Style Food

CHINESE VEGETABLE SOUP WITH TOFU

Chinese Vegetable Soup With Tofu image

This authentic vegetarian Chinese vegetable soup is a light clear soup with a simple onion broth. Tender cabbage and scallions are added at the end. Tofu perfectly balances this soup. Enjoy a small bowl as an appetizer or serve large bowls of this delicate soup with some dumplings for a complete meal.

Provided by Tina

Time 30m

Number Of Ingredients 8

Ingredients

1 Tbs vegetable oil
1/2 cup finely diced onion
6 cups water
16 oz soft tofu, cut into 1/2 inch cubes
4 cups chopped Asian cabbage such as Bok Choy, Yum Choy or Chinese Cabbage, roughly chopped
1 package of enoki mushrooms, about 2 cups with the ends cut off
3 scallions finely diced
Handful of chopped cilantro

Steps:

In a large soup pot add oil and onions and cook on low-medium. Stir frequently and continue to cook until soft and translucent. Be careful not to brown onions.
Add water and bring to a boil over medium heat.
When water boils, reduce heat to medium, add tofu, cabbage, salt and pepper. Cover and cook for two minutes.
Add mushrooms, cover and cook one more minute.
Add scallions and sesame oil. Stir gently to mix the ingredients. Serve.
Garnish with cilantro.

Nutrition Facts : Calories 135 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 5 grams fiber, Protein 11 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 54 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CHINESE SOUP WITH TOFU

Chinese Soup With Tofu image

I am not sure where we found the original recipe but we have adapted it to be a household favorite! This is a mild but flavorful soup that goes well with spring rolls for a lighter meal.

Provided by MajKaj

Categories Soy/Tofu

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon oil
2 medium carrots, cut into matchstick
1 medium onion, chopped
2 teaspoons ginger, grated
2 garlic cloves, minced
6 cups water
1/4 cup soy sauce
2 teaspoons rice vinegar
2 teaspoons sesame oil
1/2 teaspoon black pepper
12 ounces firm tofu
2 cups bok choy, chopped
2 cups Chinese cabbage, chopped
1 cup snow peas, cut in half

Steps:

In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender.
Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally.
While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.
After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes.

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