Tofu & Soybean Soup
Delicious, quick, warms you inside and every bite tastes great.
Equipment
- Saucepan
Ingredients
- 100 g Mushrooms, sliced
- 1 Onion, small, sliced
- 3 Garlic gloves, crushed
- 2 tsp Soy sauce
- 1 tbsp Sesame seed oil - toasted if you can
- 41/2 tbsp Doenjang paste
- 300 g Firm tofu, chopped into pieces
- 1 Red chilli, sliced and deseeded
- 1 Courgette, small, sliced
- 2 Spring onions, sliced
- 800 ml fish or veg stock. (or I boil 5 anchovy fillets in 800ml for 3 minutes and drain)
Instructions
- Add some olive oil to a pan and add the mushrooms, onions and sweat gently for 3 minutes
- Add the soy sauce, most of the chilli, garlic, doenjang paste, sesame oil and tofu together with the stock. Bring to the boil for 5 minutes.
- Add the courgette until is it cooked -about 4 minutes
- Serve and garnish with the remaining chilli and spring onions.