Here’s something healthy. A lovely tofu soup. I can’t believe it but I had tofu soup for lunch and dinner in the middle of summer. Crazy. A bit like having ice cream in winter. I digress.
I had a Korean tofu soup dish with rice, Soondubu jjigae, for lunch eating out, super yummy, and was inspired to make a different style of tofu soup at home. It’s not Japanese style, it may look it but if it were it would have a seaweed base stock instead of the chicken then yes, and then it would be vegetarian if you remove the chicken. I happen to have loads of chicken stock and I wanted to use that.
Very low in calories, cheap, simple and quick to make.
1 packet of tofu, soft preferably, cut into small pieces
1/4 carrot, julienne
5inch daikon/Chinese radish, cut julienne
2 spring onions, sliced
1/2 chicken breast, chopped small
4t chicken stock
4 c water
2 garlic cloves, smashed
2-4 inch ginger root, cut julienne
salt and pepper
corriander for garnish at the end
Add everything except corriander and salt and pepper, to a pot and bring to a boil.
Simmer for 12-15 minutes depending on size of pieces.
Add salt and pepper to taste.
Place into bowls and garnish with corriander.