Soybean and Tofu Soup
Soybean and Tofu Soup
Ingredients
- 4 cloves garlic, thinly sliced with a mandolin
- 3 tablespoons (45 ml) vegetable oil
- 6 cups (1.5 litres) chicken broth
- 1 1/2 cups (375 ml) soybeans, fresh or frozen, shelled
- 1 thin slice fresh ginger, peeled
- 1 lb (454g) medium-firm tofu, diced
- 3 tablespoons (45 ml) soy sauce
- Sambal oelek to taste
- 1 green onion, thinly sliced diagonally
- Fresh cilantro to taste
Instructions
- In a small skillet, gently brown the garlic in the oil. Drain on paper towels. Set aside.
- In a saucepan, bring the broth, soybeans and ginger to a boil. Simmer for about 5 minutes or until the beans are tender.
- Add the tofu, soy sauce and sambal oelek. Cook gently for about 5 minutes.
- Pour into four bowls. Garnish with green onion, cilantro and garlic chips.
Soybean and Tofu Soup