Recipes - Vietnamese

Tofu Sour Soup
Tofu sour soup Recipe


This hot and sour soup consists of a rich, thick broth with some spices and mixed vegetables. Consisting of Tofu, this soup is both delicious and low fat! Try this south east asian dish.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: EntréeSide
Cook Method: Boil
Cuisine: Vietnamese









Ingredients:

700ml water
200g fresh tofu (cubed)
15cm Bac ha (taro stalk; peel and cut diagonally into ½cm slices)
1 medium tomato (quartered)
30g bean shoots (pick the roots out)
4 okra (slice thinly)
2 mushrooms (slice thinly)
1 small red hot chilli (thinly sliced)
½ cup hot mint (roughly chopped)
1 tbsp tamarind powder
1 tbsp pineapple juice
½ tsp salt
2 tbsp vegetable stock powder (or 2 cubes)




Steps:
  1. Boil water in a saucepan. Mix in salt, tamarind powder and vegetable stock powder. Add tofu and all prepared vegetables (except chilli and hot mint) and boil for 3 mins.
  2. Ladle the soup into a large serving bowl.
  3. Garnish with hot mint and red hot chilli slices.

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Tofu Sour Soup

Tofu Sour Soup

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This hot and sour soup consists of a rich, thick broth with some spices and mixed vegetables. Consisting of Tofu, this soup is both delicious and low fat! Try this south east asian dish.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: EntréeSide
Cook Method: Boil
Cuisine: Vietnamese
Ingredients

700ml water
200g fresh tofu (cubed)
15cm Bac ha (taro stalk; peel and cut diagonally into ½cm slices)
1 medium tomato (quartered)
30g bean shoots (pick the roots out)
4 okra (slice thinly)
2 mushrooms (slice thinly)
1 small red hot chilli (thinly sliced)
½ cup hot mint (roughly chopped)
1 tbsp tamarind powder
1 tbsp pineapple juice
½ tsp salt
2 tbsp vegetable stock powder (or 2 cubes)

Instructions
  1. Boil water in a saucepan. Mix in salt, tamarind powder and vegetable stock powder. Add tofu and all prepared vegetables (except chilli and hot mint) and boil for 3 mins.
  2. Ladle the soup into a large serving bowl.
  3. Garnish with hot mint and red hot chilli slices.

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