Tofu is an amazing food that can be adapted for any recipe. One of the most common uses for tofu is for use in tofu soup. Have you ever wanted to find the perfect tofu soup recipe? There are so many different kinds of tofu soup recipes that it is difficult to pick one. Split Pea Soup with tofu is a common tofu soup recipe.
You can use tofu in tomato soup and miso soup as well. However, perhaps the most popular type of tofu soup recipe is Hot and Sour Tofu soup. This is a delicious tofu soup recipe that can be found in many restaurants, and it is especially popular on Asian menus. While some restaurants use meat ingredients in their soup, tofu provides the perfect alternative for the vegan or vegetarian diner.
Hot and Sour Tofu Soup
The recipe for Hot and Sour Tofu soup will make approximately twelve servings. The soup takes a mere fifteen minutes to prepare, and it requires one hour and fifteen minutes in cooking time. In order to prepare Hot and sour Tofu soup, you will need: 1 ounce dried wood ear mushrooms, 12 dried tiger lily buds, 4 dried shiitake mushrooms, 2 cups hot water, 1/3 ounce bamboo fungus, 3 tablespoons soy sauce, 5 tablespoons rice vinegar, 1/4 cup cornstarch, 1 (8 ounce) container firm tofu, cut into 1/4 inch strips, 1 quart vegetable broth, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon ground black pepper, 3/4 teaspoon ground white pepper, 1/2 tablespoon chili oil, 1/2 tablespoon sesame oil, 1 green onion, sliced, and 1 cup Chinese dried mushrooms.
To begin preparing the tofu soup recipe, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water in a small bowl. Soak for twenty minutes, until re-hydrated; then drain and reserve the liquid. Trim the stems from the mushrooms, and cut them into thin strips. Cut the lily buds in half. Soak bamboo fungus in 1/4 cup lightly salted hot water in a separate bowl for about twenty minutes, or until re-hydrated. Drain the bamboo fungus and then mince. Blend soy sauce, rice vinegar, and 1 tablespoon cornstarch in a third small bowl and mix in 1/2 of the tofu strips. Mix the reserved mushroom and lily bud liquid with the vegetable broth in a medium saucepan. After bringing it to a boil, stir in the wood mushrooms, lily buds, and shiitake mushrooms.
Simmer for three to five minutes at reduced heat, and season with red pepper, black pepper, and white pepper. Mix remaining cornstarch and remaining water in a small bowl and stir into the broth mixture until thickened. Next, add the soy sauce mixture and the remaining tofu strips into the saucepan. Bring back to a boil, and add the bamboo fungus, chili oil, and sesame oil. Finally, garnish with green onion and serve. You have created a deliciously nutritious traditional Asian dish for your family and friends to enjoy!
