Tofu Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- ml 1,500 vegetable stock
- 100 g tofu, smoked, finely diced
- 2 tablespoons oil
- 2 clove (s) garlic, finely chopped
- 200 g carrot (s), very thin slices
- 150 g mushrooms, very thin slices
- 1 bunch spring onions, thin rings
- 3 tablespoon wine, white
- 3 tablespoon soy sauce
- 1 pinch ginger, ground
- 1 teaspoon syrup (agave syrup)
- 1 pinch chili powder
- 1 pinch lemon (s) - zest, grated
Print Recipe
Pin Recipe Instructions
- Heat the oil and fry the tofu until brown. Add the garlic and fry briefly. Add the carrots, mushrooms and spring onions and stir-fry for 2-3 minutes. Add the vegetables to the boiling vegetable broth. Season to taste with wine, soy sauce, agave syrup and spices.
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