Tofu soup
by Tavolino
A light, Asian-inspired soup with tofu, flavored with ginger, lemongrass, and rice wine.
Ingredients
- Shallot 1
- Garlic clove 1
- Ginger 1 walnut-sized piece
- Lemongrass 1 stalk
- Oil 2 tsp
- Chicken broth 600 ml
- Fish sauce 2 tbsp
- Rice wine 2 tbsp
- Salt 1 pinch
- Tofu (plain) 150 g
- Spring onion 1
- Cilantro 1 bunch
Preparation
- 1
Peel 1 shallot and 1 garlic clove and finely dice them.
- 2
Peel 1 walnut-sized piece of ginger and finely dice it as well.
- 3
Finely chop 1 stalk of lemongrass.
- 4
Heat 2 tsp of oil in a pot.
- 5
Sauté the shallot, garlic, ginger, and lemongrass in the hot oil.
- 6
Pour in 600 ml of chicken broth and let it simmer for a few minutes.
- 7
Pour the broth through a sieve.
- 8
Season the strained broth with 2 tbsp of fish sauce, 2 tbsp of rice wine, and 1 pinch of salt.
- 9
Cut 150 g of tofu into small cubes.
- 10
Clean 1 spring onion, rinse it, and cut it into fine rings.
- 11
Add the tofu and spring onion to the broth and heat briefly.
- 12
Serve the soup garnished with cilantro leaves.