soup · Tofu

Spring tofu soup

Softly tasting springness

120 kcal  happyfacenobackground  happyfacenobackground  happyfacenobackground  happyfacenobackground  VE

Flavours: ½ vegetable stock cube, 1 ½ tsp lemon grass powder, 1 garlic clove, 5g fresh ginger, S/P

Bulk: white onion, 200g firm tofu, 400g white cabbage, 200g broccoli

Jazzy: top with sliced spring onion*

Lets cook: Roughly cut the cabbage and onion into slices. Place into a large pan with 800 mL water, stock cube, crushed garlic, grated ginger and pepper. Boil for 5 minutes. Meanwhile, cut the tofu into bite-size cubes and broccoli into bite-size chunks. Next blend take the pan off the heat and blend with a hand blender until even consistency. Add the tofu and broccoli and cook for a further 8 minutes. Taste and season with more S/P to your liking and then bowl up


* the raw spring onion on top added gentle, pockets of oniony-fresh-spiciness to the subtle flavours of the soup

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