<< 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."
Total Time
30 minutes
Difficulty

Translate this page to your language!

English English
en Englishaf Afrikaanssq Albanianam Amharicar Arabichy Armenianaz Azerbaijanieu Basquebe Belarusianbn Bengalibs Bosnianbg Bulgarianca Catalanceb Cebuanony Chichewazh-CN Chinese (Simplified)zh-TW Chinese (Traditional)co Corsicanhr Croatiancs Czechda Danishnl Dutcheo Esperantoet Estoniantl Filipinofi Finnishfr Frenchfy Frisiangl Galicianka Georgiande Germanel Greekgu Gujaratiht Haitian Creoleha Hausahaw Hawaiianiw Hebrewhi Hindihmn Hmonghu Hungarianis Icelandicig Igboid Indonesianga Irishit Italianja Japanesejw Javanesekn Kannadakk Kazakhkm Khmerko Koreanku Kurdish (Kurmanji)ky Kyrgyzlo Laola Latinlv Latvianlt Lithuanianmk Macedonianmg Malagasyms Malayml Malayalammt Maltesemi Maorimr Marathimn Mongolianmy Myanmar (Burmese)ne Nepalino Norwegianps Pashtofa Persianpl Polishpt Portuguesepa Punjabiro Romanianru Russiansm Samoangd Scottish Gaelicsr Serbianst Sesothosn Shonasd Sindhisi Sinhalask Slovaksl Slovenianso Somalies Spanishsu Sudanesesw Swahilisv Swedishtg Tajikta Tamilte Teluguth Thaitr Turkishuk Ukrainianur Urduuz Uzbekvi Vietnamesecy Welshxh Xhosayi Yiddishyo Yorubazu 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

Method

  1. In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender.
  2. Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally.
  3. While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned.
  4. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.
  5. After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes.

Notes:

Goes Great with

Cooking Convertion Calculator

Click here to open the convertion panel

Find the recipe you want using our search engine

More Delicious Ideas for You

Nutrition

Free

The International Vegetarian Union’s Vegan Nutrition Guide for Adults

Free material, in 2 versions:

  • For healthcare professionals
  • For non-healthcare professionals
Get It Now
Free recipe book
Free

The International Vegetarian Union’s Vegan Nutrition Guide for Adults

Free material, in 2 versions:

  • For healthcare professionals
  • For non-healthcare professionals
Get It Now

Chair and Council

Departments

Regions

Blogs