Soups Recipes - Tofu and Vegetables Soup

Ingredients

• 250 ml (1 cup) water

• 1 teaspoon vinegar

• 120 g (4 oz) burdock root, peeled (optional)

• 225 g (8 oz) firm tofu

• 1 teaspoon oil

• 1 teaspoon sesame oil

• 120 g (4 oz) minced chicken

• 1 potato, peeled, quartered, and thinly sliced

• 120 g (4 oz) daikon, peeled, quartered, and thinly sliced

• 1 carrot, peeled, quartered, and thinly sliced

• 1 1/4 liters (5 cups) Basic Dashi Stock

• 1 tablespoon soy sauce

• 1 teaspoon salt

• 4 fresh shiitake mushrooms, stems removed and discarded, caps quartered

• 2 spring onions, cut into sections

• Seven-spice chili powder

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Method:

1. Combine the water and vinegar in a bowl. Shave burdock root into long, thin strips and soak in the vinegared water for 5 to 10 minutes. Rinse and drain. 

2. Using a fork, break the tofu roughly into small pieces.  

3. Heat both oils in a medium saucepan over medium heat, and when hot, add the chicken. Cook the chicken, stirring constantly until just cooked, about 1 minute.

4. Add the burdock root, potato, daikon and carrot, and cook, stirring constantly, for another 2 minutes.

5. Add Basic Dashi Stock, soy sauce and salt, and heat until boiling. Reduce heat to low and cook until vegetables are tender, about 4 minutes. Stir mushrooms and tofu into soup, and cook for another 2 minutes. Add spring onions and remove from heat. Serve immediately with the seven-spice chili powder.