tofu soup

<p>Coconut Curry Soup - this easy recipe can be made with almost ANY vegetables you have on hand! Silky-smooth and full of flavor. Vegetarian and vegan!</p>

Anything-You-Have Coconut Curry Soup

onion, chopped

garlic,

ginger,

red curry paste

turmeric

salt

sugar

baby yukon potatoes

coconut milk

vegetable broth

tofu

anything you have for fresh veggie toppings! see notes

PREP

Start smushing the tofu in that nifty TOFU PRESS. It&#8217;s amazing. (Or rig up some kind of system to press the water out of the tofu while you prepare the soup.)

SIMMER SOUP

Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don&#8217;t let the garlic burn or brown. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, coconut milk, and broth. Simmer until the potatoes are soft.

BLEND SOUP

Allow to cool slightly (I can never wait very long&#8230;) then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth (I think I ended up adding about 2-3 cups) to thin out the soup as needed.

FRY TOFU

Remove the tofu from the press and cut into small pieces. In the same pot, heat a little more oil and add the tofu, stir frying until light golden brown. Pour in a small amount of the pureed soup &#8211; it will sizzle and pop, and it will also give the tofu the most wonderful color and caramelized exterior. Remove from heat with the tofu is deep golden brown and crispy.

TOP AND SERVE

Top each serving of soup with fresh veggie toppings and crispy caramelized tofu and enjoy your luscious salad-meets-soup combo.

This is perfect! I'm the only person in my family who doesn't eat meat, so adding in the proteins and veggies when serving is genius! We added chickpeas, cauliflower and sweet potato rice,  peas, and sauteed chicken.

This soup looks so incredible, Lindsay!  I love all those colors!

So, two question:
One: Can I use your curry paste recipe here and just omit the onions, garlic, and ginger?

Two: can you tell me what kind of peeler you are using on your carrots? I totally need a new one.

https://www.youtube.com/watch?v=Oruu5b_zPYw

Coconut Curry Soup - this easy recipe can be made with almost ANY vegetables you have on hand! Silky-smooth and full of flavor. Vegetarian and vegan.

Full recipe: http://pinchofyum.com/anything-you-have-coconut-curry-soup

PRODUCTS (Amazon affiliate links)
Red Curry Paste: http://amzn.to/2lgbQZf
Turmeric: http://amzn.to/2kGDo6S
Coconut Milk: http://amzn.to/2lg4vZG
Vegetable Broth: http://amzn.to/2kPHHzh

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Coconut Curry Soup

The perfectly light Miso Soup from Delish.com is a great appetizer.

Miso Soup

water

kombu (about 4")

c. bonito flakes

c. white miso

enoki mushrooms (optional)

tofu,

c. sliced scallions, for garnish

Make dashi: In a large pot over medium heat, bring water and kombu to a simmer. Remove kombu as soon as the water starts to simmer. Stir in bonito flakes and bring to boil, let boil 5 minutes. Turn off heat and let bonito steep for 15 minutes then strain out bonito flakes.&nbsp;

Return dashi to stove and bring to a simmer over medium heat. Whisk in miso until dissolved then add mushrooms. &nbsp;Add tofu and simmer 2 minutes. Do not boil.&nbsp;

Soondubu jjigae (순두부찌개) is a spicy Korean tofu stew made with freshly curdled soft tofu called soondubu. Add vegetables, your protein of choice, and egg to this Korean tofu soup for a satisfying, delicious meal!

Soondubu Jjigae | Spicy Korean Soft Tofu Soup

tofu (11 ounces; see Note 1)

mushrooms (enoki

sesame oil

sea salt (or

scallions ((optional) chopped for garnish)

kimchi (chopped with juice)

onions (diced)

Korean red pepper flakes

garlic (minced)

vegetable oil

Make soup base

Heat a medium pot or earthenware pot (ttukbaegi) over medium high heat. See Note 3. Add the vegetable oil, kimchi, onions, Korean red pepper flakes, and garlic. Add your choice of protein if using. Stir fry until protein is almost cooked and onions softened, about 3 to 4 minutes.

Make Soup Base

Add soondubu and stock

Add the soft tofu and gently break it apart. Next pour in the stock and bring to a boil. Taste and season with salt and sugar depending on how salty and fermented your kimchi is. Sugar will balance out sour kimchi.

Add egg and serve

Once boiling, add the mushrooms and crack an egg on top and boil for 3 to 4 minutes. Finish with a drizzle of sesame oil and garnish with green onions. Enjoy!

Add Soondubu and stock

This Korean spicy soft tofu soup is made with silken soft tofu that swims in a bowl filled with sizzling hot and spicy Korean soup broth. This less than 30 minute Korean tofu soup is as deliciously addicting as it is comforting!

Korean Spicy Soft Tofu Soup (Soondubu Jjigae)

11 (30 g) medium to large dried anchovies

5-6 squares (10 g) Dashima (dried kelp) (cut into 2x3 inch squares)

Vegetable oil

onion

garlic (about 3 cloves)

Gochugaru (Korean red pepper flakes)

Anchovy stock (or chicken stock, or vegetable broth)

fish sauce

Korean soy sauce

sea salt (to taste)

sugar (to taste)

pack (12 ounces) Korean soondubu (silken tofu)

eggs

green onion stalks (minced)

Prepare the dried anchovies. Remove the large anchovy guts by opening the belly and scraping them out, but leave the heads on. The guts tend to make the broth bitter, especially with the larger anchovies.

Prepare the and dried kelp (dashima). Gently wipe the dried kelp with a lightly dampened cloth to remove any sand or grit. Make sure to keep the white powder (mannitol) on for added flavor.

Boil and simmer. In a small sauce pan, add the water, dried anchovies and dried kelp. Bring it to a gentle boil, uncovered. Reduce the heat to medium high, and boil for 10 minutes. Then remove the kelp and simmer the anchovies for an additional 10 minutes on low heat. Using a cheesecloth, strain the liquid to remove anchovies and any remaining particles. Set aside.

(Optional) Anchovy Stock

Heat a medium pot or earthenware pot (ttukbaegi) over medium high heat. Add the oil or vegetable oil, onions, and garlic. Stir fry until onions are transluscent and garlic is lightly browned, about 2 to 3 minutes. Then add the gochugaru (Korean red pepper flakes). Stir to combine about 1 minute.

Add the protein and stir quickly to coat them with the chili flakes. Next, the fish sauce and soy sauce and mix until combined.

Add the anchovy stock or chicken stock and bring the mixture to a boil about 3 minutes.

Then, add the soft tofu, mushrooms and egg and cook for an additional 2-3 minutes. Taste and season with salt and sugar, if required.

Lastly, top with sesame oil and garnish with green onions. Serve with rice and Korean side dishes. Enjoy!

Spicy Soft Tofu Soup

This simple Chinese tofu soup recipe is flavorful, filling, and easy, with just 11 basic ingredients—many of which you probably have already!

Tofu Soup (An Easy Chinese Recipe!)

chicken stock ((or vegetable stock))

neutral oil

mushrooms

cabbage

Salt ((to taste))

white pepper

cilantro leaves ((and/or scallions))

In a pot, bring the chicken stock and water to a boil. Once boiling, cover, and lower the heat to keep it simmering. Meanwhile, place a medium soup pot or wok over medium-high heat until it’s hot enough that a small splash of water beads and dances along the cooking surface.

Once hot, add the oil to coat the bottom of the pot. Crack the eggs into the pot, and cook over medium-high heat until the eggs are browned around the edges (it is important to brown the egg well). Flip the eggs over and do the same to the other side, making sure the eggs are cooked through completely. (Runny yolk will cloud the soup.)

Transfer the fried eggs onto a cutting board and cut into bite-size pieces. Return the egg pieces to the pot. Increase the heat to high, and pour in the simmering stock/water, along with tofu and mushrooms. Cover and boil for 10 minutes over high heat.

Next, add the napa cabbage. Cover and cook for another 5-10 minutes, or until the cabbage is very tender. Add the sesame oil, salt to taste, and white pepper. Top with cilantro and/or scallion and serve.

This was absolutely delicious and I will make it again.  I used medium firm tofu, since that's what I had.  It seemed like a lot of tofu in proportion to the other ingredients, so I used 1/2 pound, which I thought worked well.  I used king oyster mushrooms, but will try a more flavorful variety next time.  Garnished with Chinese chives and preserved cabbage, which really added flavor.  This was dinner, with steamed jasmine rice on the side or added to the soup.

How does one keep the silken tofu from falling apart?  I gently tried to get it out of the package and it fell into 3 big pieces.  I cut those where they fell but added them at the end so they wouldn't dissolve.  I'll make it again, it's a subtle flavor, but perfect for the winter cold.  I will use all chicken stock instead of stock and water.

Fantastic soup! I love tofu and this was the perfect broth

I made this with homemade chicken broth and added vermicelli and left over meat from a roast chicken. It was a great one dish meal.

I loved this soup but will add ginger root next time. And my husband requester the firm Toufu.

I made it for dinner tonight, and it was perfect for a chilly winter evening. Kids and hubby loved it too. Added udon and some leftover shredded pork and it was a perfect meal :) Thank you!

Made half this recipe for lunch today with vegetarian "chicken" broth and loved it! My husband wanted some noodles in it, so added ramen. Next time I'll up the amount of mushrooms and Napa cabbage!

Nourishing Coconut Tofu Soup is a mix of ginger, garlic, lemongrass, mushrooms and tofu, all simmered together in a savory broth. An easy, healthy meal that’s full of flavor and ready in less than 30 minutes!

Coconut Tofu Soup

coconut oil

ginger

vegetable broth (or other broth as desired)

maple syrup

soy sauce

shiitake mushrooms

coconut milk*

lime juice

Cilantro and green onion

In a large pot over medium heat, melt the coconut oil. Add in the ginger and garlic and cook for 2 minutes. Stir in the curry paste and cook for 1 additional minute.

Mix in the broth, maple syrup, lemongrass and soy sauce. Bring to a boil and lower to a simmer. Cook for 10 minutes.

Mix in the mushrooms, coconut milk, and tofu. Bring back to a simmer and cook for 3 minutes.

Remove from the heat and stir in the lime juice. Remove the lemongrass stalks and discard.

Serve topped with green onion and cilantro and enjoy!

Really tasty, I left out the coconut milk as it wasn’t in my press, looking forward to trying it with coconut milk next time. Made for visiting family and went down very well.

Very tasty, the broth is excellent and this is very easy to make. Only comment is that the shiitake mushrooms are overly chewy and nothing really to balance them out

Delicious! Restaurant quality. Used baby Bella mushrooms.  Added a bit of fresh broccoli at the end. Skipped lemongrass. Can't get it here in  my small town. Served over a bit of jasmine rice.

Super yummy and flavorful! Very easy to make too. Will definitely make again thank you!

https://content.jwplatform.com/videos/078U380h.mp4

Tofu Coconut Soup

Traditional Chinese soup combining spicy and tangy flavors with mushrooms, tofu, and silky egg ribbons.

Hot and Sour Soup

chicken or vegetable broth.

mushrooms, sliced.

wood ear mushrooms, soaked.

rice vinegar.

red wine vinegar.

soy sauce.

chili garlic sauce.

sesame oil.

white pepper.

bamboo shoots.

firm tofu, cubed.

cornstarch.

water.

eggs, whisked.

green onions, sliced.

Crispy chow mein noodles for garnish.

Make Broth

Combine broth ingredients, boil 6-8 minutes.

Add Proteins

Thicken

Stir in cornstarch-water mixture, simmer 1-2 minutes.

Add Eggs

Stir soup slowly while pouring whisked eggs to create ribbons. Let set 1 minute.

Finish

Adjust spice level, garnish with green onions and noodles.

Shepherd’s Purse Tofu Soup is a well-known, popular soup in Shanghai. Shepherd's purse is wonderfully fragrant, and can be found at Chinese grocery stores.

Shepherd’s Purse Tofu Soup

Shepherd’s purse

½ block silken tofu

chicken stock

salt ((or

cornstarch

Prepare the shepherd’s purse by thawing it out in a colander. When it’s completely thawed, use your hands to gently squeeze the water from it. Chop the leaves into small pieces. Set aside.

Prepare, the silken tofu by cutting it into ½-inch cubes. Set aside. It can be tricky to keep them in a cube shape since the silken tofu is delicate, so don’t worry if they aren’t perfect.

Heat the chicken stock in a medium pot or wok. Add the salt, sesame oil, and ground white pepper. Let everything come to a slow simmer.

Stir up your cornstarch and water mixture since the cornstarch settles at the bottom of the bowl when left standing. Turn the heat down, and use your metal hoak or soup ladle to stir the soup in a circular motion so the soup is moving and swirling. Slowly drizzle all of the cornstarch slurry into the soup while stirring. The trick to thickening the soup with cornstarch is to turn the heat down slightly and keep the soup moving so the cornstarch does not form clumps.

As you continue stirring, turn the heat back up to get the soup to a very low simmer. Check the soup for seasoning and add more salt if needed. Don’t worry if the soup tastes a little saltier than you’d like at this stage, because the Shepherd’s purse and the silken tofu are both unseasoned.

Simmer the soup for a minute, and add the chopped shepherd’s purse. Stir it gently until the leaves are well distributed.

Next, gently add the silken tofu cubes into the soup, and stir, taking care not to break up the tofu. You want to ensure that the tofu and shepherd’s purse are uniformly distributed in the soup and that both are heated evenly. The soup should start to simmer in about 2 to 4 minutes. At this point, you can add a bit more cornstarch slurry if you like a thicker soup, but keep in mind that the soup will thicken more as it cools.

Beat the egg whites briskly for about 10 seconds until the white is broken up and just starts to bubble.

Next, take your ladle or hoak and move it in a wide, steady swirling motion around the perimeter of the pot or wok until the soup is moving. Slowly drizzle the egg white into the soup.

At this point, adjust the heat so the soup is simmering. Taste the soup again, and season to taste with salt, white pepper, and sesame oil if needed. (Sesame oil and especially white pepper enhances the taste of the Shepherd’s purse, so you can add more or simply put these condiments on the table so they can be added as needed.)

Ladle the soup into bowls to serve or pour the soup into a larger family style soup bowl to serve at the table.

Made this tonight and it was a hit! One of my husband's friends was over and he liked it as did our 18 month old (HUGE win in my book!). I used the whole egg instead of just the whites and it worked fine. Thanks for including the Chinese word and symbol for Shepherd's Purse in here. I couldn't find the ingredient at the store but was able to pull the recipe up on my phone and one of the workers (who doesn't speak English) recognized it and could help me.

Cooked it. Loved it.
Never seen or tried shepherds purse before but I think i got the right one from my local Chinese store! Unfortunately no one knew the English translation for the vege. But tried it anyway and it tasted good. The soup is as good as your chicken stock is since the leaves and tofu did not have strong flavors. Thanks for sharing the recipe.

This looks delicious. I will definitely gonna try this recipe. I am a foody person and I love to try new dishes. All the ingredients for this soup will be easily available for me at T&amp;T supermarket. I regularly shop there so I know this. I also have a T&amp;T supermarket flyer which shows that T&amp;T supermarket is having discounts on vegetable section so bingo. I will gonna try this today. 
Thanks for the recipe. :)

Great recipe -- the hardest part was getting the tofu out of the box without it disintegrating and chopping the frozen block of shepherd's purse in half. It would be nice if at some point you told us what else we can do with the vegetable because it has an interesting taste and texture.

Thanks for a great recipe! I eyeball the measurements but I'm sure I used a lot less cornstarch as I think the egg whites give it a lot of body and I prefer the soup to be more liquidy vs. thick. It's yummy! Perfect for a cold winter night dinner. A meal in a soup with protein and vegetables!

Top 8 tofu soup recipes from across the web

The most viewed tofu soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Anything-You-Have Coconut Curry Sou...

Miso Soup

Soondubu Jjigae | Spicy Korean Soft...

Korean Spicy Soft Tofu Soup (Soondu...

Tofu Soup (An Easy Chinese Recipe!)

Coconut Tofu Soup

Hot and Sour Soup

Shepherd’s Purse Tofu Soup

Top 8 tofu soup recipes from across the web

The most viewed tofu soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Anything-You-Have Coconut Curry Sou...

Miso Soup

Soondubu Jjigae | Spicy Korean Soft...

Korean Spicy Soft Tofu Soup (Soondu...

Tofu Soup (An Easy Chinese Recipe!)

Coconut Tofu Soup

Hot and Sour Soup

Shepherd’s Purse Tofu Soup

The most viewed tofu soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine