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.

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Top 4 tofu soup recipes from across the web

The most viewed tofu soup recipes by Recipe Cart users, saved from over 6,000 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...

The most viewed tofu soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine