VEGETABLE AND TOFU SOUP

On cold days, it is comforting to have soup for lunch or dinner. I have prepared soup with pasta before and just wanted a change. So, I gathered all the ingredients needed for my vegetable and tofu soup which went very well with brown rice.

The vegetable and tofu soup turned out to be delicious and hearty. The secret lies in the use of the right condiments to enhance the taste. I ensured that there was a good presentation of colours by adding red capsicum and tomatoes alongside broccoli and mushrooms.

Ingredients

4 tbsp grape seed oil

1 onion, sliced

200 g cup mushroom, sliced

1 bunch broccolini, chopped

1/2 punnet, cherry tomatoes, halved

bak choy, chopped

tofu, cut into small pieces

2 cayenne chilies, chopped

250 g vegetable stock

2 tbsp oyster sauce

2 tbsp soy sauce

pepper

Method

1. Heat oil in a pan on medium high.
2. Lightly fry tofu till brown. Pour 1 tsp of soy to coat the tofu. Remove and set aside.
3. Heat some oil in a skillet at medium high.
4. Add onions and fry till slightly caramalised.
5. Add mushrooms and cook for 5 minutes to let them sweat.
6. Add chilies, broccolini and tomatoes.
7. Then add bak choy. Stir thoroughly and let the ingredients cook.
8. Add oyster sauce and stir the ingredients again. Give the oyster sauce time to coat the ingredients.
9. Then add vegetable stock and soy sauce. Stir thoroughly.
10. Lastly, add the fried tofu.
11. Let the soup simmer for another 5 minutes.
12. Add pepper to taste.
13. Serve with brown rice.

The vegetable and tofu soup is a dish the whole family will love. A comfort food, it’s satisfying to have on a cold winter’s day. The brown rice can be substituted with macaroni. Any seasonal vegetable will work with this soup. If you are a pescatarian like me, you can also add prawns to further enhance the flavour of the soup. Bon appetit!