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<< VFA Home
Chinese
,
Fake Meats (Tofu etc)
,
Soups
Chinese Soup With Tofu
by Shara Ng
From: MajKaj
"I am not sure where we found the original recipe but we have adapted it to be a household favorite! This is a mild but flavorful soup that goes well with spring rolls for a lighter meal."
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Total Time
30 minutes
Difficulty
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Belarusian
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Chinese (Simplified)
Chinese (Traditional)
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Croatian
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Dutch
Esperanto
Estonian
Filipino
Finnish
French
Frisian
Galician
Georgian
German
Greek
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Haitian Creole
Hausa
Hawaiian
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Hmong
Hungarian
Icelandic
Igbo
Indonesian
Irish
Italian
Japanese
Javanese
Kannada
Kazakh
Khmer
Korean
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Kyrgyz
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Latin
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Malay
Malayalam
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Slovenian
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Ukrainian
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Welsh
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Yiddish
Yoruba
Zulu
Simple Tasty Recipes
Ingredients for 8 Servings
1 tbsp
oil
2
medium carrots, cut into matchstick
1
medium onion, chopped
2 tsp
ginger, grated
2 tsp
garlic cloves, minced
6 cups
water
1/4 cup
soy sauce
2 tsp
rice vinegar
2 tsp
sesame oil
1/2 tsp
black pepper
12 ounces
firm tofu
2 cups
bok choy, chopped
2 cups
Chinese cabbage, chopped
1 cup
snow peas, cut in half
Time
Preparation Time
Cooking Time
Total Time
30 minutes
Goes Great with
VEGAN STEAMED RICELOAF
rice
VEGAN SWEET SCORCHED RICE
VEGAN RICE BOWL
rice
VEGAN GOURD STUFFED WITH RICE AND MUSHROOM SAUCE
VEGAN RICE COOKED WITH JUJUBE FRUIT
Method
In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender.
Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally.
While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned.
Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.
After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes.
Notes:
Goes Great with
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Free material, in 2 versions:
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For non-healthcare professionals
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