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Tomato & Tofu Soup
SERVES: 2 PREP: 5min COOK: 10minPRINT CONVERSIONS
Lunch in 10 minutes!

 

 

 

You'll Need
  • 150g firm organic tofu, cut into cubes
  • 3 cups chicken or vegetable stock (homemade if possible)
  • 1 tbs rice bran oil
  • 2 spring onions (bottom half) chop in 1 inch lengths and pounded with the back of a knife
  • 1 cup cherry tomatoes, halved
  • 1 tsp sugar
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked pepper
  • 1/4 tsp dried chilli flakes
  • 2 tsp tamarind puree
  • 1 egg beaten
  • 2 spring onions (top half) chop finely for garnish
Method

Bring the stock to the boil and add tofu and simmer for 3 minutes on a low heat.

In a small fry pan saute the spring onion (bottom lengths) in the oil for 1 minute. Add half of the tomatoes, sugar, salt, pepper and chilli and cook for 3 minutes or so until the tomatoes start to soften.

Add the remaining tomatoes to the stock and bring to the boil. Add the tamarind and half the beaten egg and stir. TIP: pour the egg from a high distance into the pot, stirring in one direction at the same time.

Check again for seasoning, you may have to add a little more salt. Garnish with spring onion and coriander, if you have it on hand.

 NB I didn’t have any tamarind on hand so when you make the soup it will be a little darker. The tamarind gives the soup a slight sourness, which is really yummy.

3 Responses to Tomato & Tofu Soup

  1. susan says:

    The soup looks really fresh and flavourful, like a tom yum, but without the protein.

  2. Anonymous says:

    This sounds fabulous Mish. I look forward to your other recipes!

    Anne @ Domesblissity

  3. Anonymous says:

    I made this tonight and it was mish-delish. I thought it would be a summer soup, but on the last day of autumn with a head cold, this was just what the dr ordered! Nic B

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