Name: Tofu vegetable soup
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Cuisine: Japanese
Ingredients: 3 cups napa cabbage (shredded); 2 small carrots (roughly chopped); 4 scallions (roughly chopped); 1 tablespoon ginger (peeled and finely chopped); 10 ounces silken tofu; 1 tablespoon sake; 1 tablespoon soy sauce; 1 1/2 cup kombu dashi broth or regular dashi broth; 1 teaspoon sesame oil; 1 teaspoon sesame seeds; chopped cilantro, for garnish (optional)

Tofu vegetable soup

A light and cleansing tofu soup cooked with vegetables in kombu dashi broth.

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 2 1x
Category: Soups
Method: Boiling
Cuisine: Japanese

Ingredients

Scale

3 cups napa cabbage (shredded)
2 small carrots (roughly chopped)
4 scallions (roughly chopped)
1 tablespoon ginger (peeled and finely chopped)
10 ounces silken tofu
1 tablespoon sake
1 tablespoon soy sauce
1 1/2 cup kombu dashi broth or regular dashi broth
1 teaspoon sesame oil
1 teaspoon sesame seeds
chopped cilantro, for garnish (optional)

Instructions

In a medium size pot over medium high heat, add all the ingredients except for the sesame oil and sesame seeds.
When the broth is slightly bubbling, cover and lower heat to a simmer for 8 minutes.
Turn the heat off and stir in sesame oil and sesame seeds.
Season with salt and pepper and garnish with a few cilantro leaves.

Notes

This soup will keep refrigerated in an airtight container for up to 3 days.

Keywords: Appetizer, side, vegetarian, vegan, gluten-free

Find it online: https://pickledplum.com/simmered-tofu-vegetables-recipe/