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Asian soup with vegetables and tofu
Asian soup with vegetables and tofu

Asian soup with vegetables and tofu

Preparation 20 minutes | marinade: 1 hour
Cooking time 25 minutes
Servings 4

Ingredients

Soup:

  • 45 ml (3 tbsp) peanut oil
  • 80 ml (1/3 cup) carrots, cut into thin slices
  • 80 ml (1/3 cup) celery, sliced diagonally
  • 80 ml (1/3 cup) shiitake mushrooms, cut into 1 cm (3/8 in.) dice
  • 15 ml (1 tbsp) fresh ginger, chopped
  • 1 garlic clove, minced
  • 2 L (8 cups) chicken broth
  • 20 ml (4 tsp) fish sauce
  • 500 ml (2 cups) napa cabbage, thinly sliced
  • 500 ml (2 cups) bean sprouts
  • 80 ml (1/3 cup) snow peas, cut into 2 to 3 cm (1 in.) dice
  • 125 ml (1/2 cup) green onion, thinly sliced
  • 80 ml (1/3 cup) water chestnuts, slivered

Marinade:

  • 45 ml (3 tbsp) soy sauce
  • 30 ml (2 tbsp) rice vinegar
  • 15 ml (1 tbsp) sesame oil
  • 30 ml (2 tbsp) honey
  • 2 ml (1/2 tsp) sambal oelek
  • 2 garlic cloves, minced
  • 375 (1 1/2 cups) extra firm tofu, cut into 2 cm (3/4 in.) dice

Preparation

  1. In a bowl, mix together all the marinade ingredients except the tofu.
  2. Stir well.
  3. Add the tofu and coat it well.
  4. Cover and refrigerate for about 1 hour, stirring 3 times.
  5. In a saucepan, heat 15 ml (1 tbsp) of peanut oil over medium-high heat.
  6. Add the carrots, celery and mushrooms.
  7. Cook for 1 to 2 minutes, stirring frequently.
  8. Add the ginger and garlic.
  9. Cook for 1 minute, stirring constantly.
  10. Add the chicken broth and fish sauce.
  11. Add the remaining ingredients and simmer for about 15 minutes.
  12. In a skillet, heat the remaining peanut oil over medium-high heat.
  13. Drain the diced tofu.
  14. Fry until nicely browned and crispy.
  15. Divide the tofu between serving bowls, and top with the soup.
  16. Place soy sauce, fresh coriander and lime wedges on the table so your guests can season their soup to their taste.
  17. Serve hot.
Availability in stores