Traditional Chinese Name: 豆腐蘑菇味噌湯 (dòu fu mó gu wèi zēng tāng)
Tofu and Mushrooms Miso Soup
Recipe Type: Soup
A variation on the original miso soup (which, by the way is a great soup base in itself), this hearty vegetarian soup is really easy to make with readily available ingredients. I like to keep kale or some seaweed in my pantry, as the kids love it. You need to use relatively firm tofu and depending on how much “stuff” you want in your soup, you can add more or less. Here’s my take on this soup – hearty. I love to eat seaweed and I love tofu, so I really made this soup rich, thick and packed with protein. Optional additions include fresh scallions, scallops or shrimps.
10 g of [url href=”http://www.thechinesesouplady.com/seaweed/”]dried kale[/url]
100 g of fresh [url href=”http://www.thechinesesouplady.com/tofu/”]firm tofu[/url], cubed
100 g of fresh mushrooms ([url href=”http://www.thechinesesouplady.com/shimeji-japanese-mushrooms/”]shimeji[/url] this time)
3 cloves of fresh garlic, diced
2 fresh scallions, diced
2 tbsp of [url href=”http://www.thechinesesouplady.com/miso-paste/”]miso paste[/url]
8 cup of water
Boil your soup water, add in the diced garlic, scallions and kale and boil on medium heat for 5 minutes
Add the rest of the ingredients (tofu, mushroom and miso paste) and boil on medium for 5 minutes while stirring or whisking (to melt/mix the miso paste)
Boil on medium heat for another 5 minutes
Serve and enjoy!
Any benefits?[br][br]This is a great soup base for other additional ingredients[br]Excellent for children and great source of protein[br]It’s a super easy soup to make with a good balance of amino acids, and B Vitamins[br]It is a naturally salty addition (so no salt needed)[br][br]Any precautions?[br][br]Miso is salty, so use in moderation
Soup Name: Salted Mustard Greens with Tofu in Fish Soup
Traditional Chinese Name: 酸菜豆腐魚湯 (suan cai dòu fu yú tāng)
This quick boil soup is an excellent pre-dinner appetizer. With its slight sour tang and refreshing clarity, it is relatively easy to make and very healthy for the whole family. Depending on the type, brand and preservation process of the mustard greens, your soup color can range from pale yellow to a bright yellow (as picture above). With a variety of textures in the soup, it serves as a great supplement to dinner and is an excellent source of protein. This is considered a great summer soup.
Traditional Chinese Name: 泡菜豆腐牛肉湯 (pàocài dòu fu niú ròu tāng)
This is a Korean dish that I love eating. I say eat because of the volume of ingredients, it turns into a stew that packs a bunch (in terms of spiciness) and nutrients. The ingredients are readily available and it’s not your traditional old fire soups because you can make this in about half an hour. And of course, it’s flexible in that you can add your favorite ingredients to make it more wholesome. My husband and I literally had this for dinner (only), the kids of course, couldn’t take the spiciness, so they didn’t have any. You can serve this with rice, rice noodles, noodles or add any other starches to really make it filling.
Tomatoes are the ideal partner in fish soups. It helps alleviatesome of the fishy scent as well as bring a sweet and slightly sour taste to the soup. This soup is ideal for confinements and children (at least one year in age as tomatos are an ingredient that is on the acidic side) and is very neutral and healthy. There is virtually no fat in the soup and the broth is rich in flavour and nutrients.