How to make: Tofu and Vegetable Soup
Recipe type: Appetizers, Soup, Tofu
Cuisine: Japanese
Serves: 2 – 3

Konnichiwa minasan, Here’s a Japanese Soup that works well when the kids or the hubby is down with the flu or got a little cold. It’s very health and easy to make, I usually make this soup recipe during the winter times when it gets cold here in Japan. Well, let’s get started with what we need to make this Tofu and Vegetables Soup. Shall we.
  • 1¼ cup water
  • 1 tbsp vinegar
  • 125 g burdock root, peeled
  • 250 tofu
  • 1 tsp vegetable oil
  • 1 tsp sesame oil
  • 125g ground chicken
  • 1 potato, peeled gartered and thinly sliced
  • 125 g daikon(white radish), peeled quartered and thinly sliced
  • 1 carrot, peeled quartered and thinly sliced
  • 1¼ liters dashi stock or 2½ tsp instant dashi granules dissolved in 1¼ liters boiling water.
  • 1 tbsp soy sauce
  • 1tsp salt
  • 4 fresh shiitake mushroom
  • 2 spring onions, cut into sections
  • seven-spice chili mix

  1. Combine the water and vinegar in mixing bowl. Shave the burdock root into thin, long strips and soak in the vinegar-water for 5-10 min. Rinse and drain.
  2. Using fork, break the tofu roughly into chunks.
  3. Heat both the oils in a sauce pan over medium heat, and when hot, add the chicken. Stir-fry the chicken, until just cooked, about 1 min.
  4. Add the burdock root, potato, and daikon and bring to a boil. Reduce heat to low and simmer until the vegetables are tender, about 4 min. Stir the mushrooms and tofu into the soup, and simmer for another 2 min. add the spring onion and remove the heat.
  5. Serve immediately with the seven-spice chili mix.

There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~
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