How to make: Tofu and Vegetable Soup
Author: Naoko Yoshioka
Recipe type: Appetizers, Soup, Tofu
Cuisine: Japanese
Serves: 2 - 3
- 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
- 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.
- Using fork, break the tofu roughly into chunks.
- 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.
- 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.
- 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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Recipe by Cooking Japanese Style at http://www.cookingjapanesestyle.com/2009/08/12/how-to-make-tofu-and-vegetable-soup/
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