Vegetable and Tofu Soup
Refrigerator leftovers for a feast! Taiwanese daily soup that blends vegetable and tofu flavors
Description
A soup briefly simmering massive veg like cabbage, carrots, mushrooms with tofu, sesame oil, and ginger. Flavor is perfected just by veg sweetness without animal dashi.
Restaurants serving Vegetable and Tofu Soup
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Cabbage
- Carrots
- Various mushrooms
- Tofu
- Ginger
- Salt
- Sesame oil
Instructions
- [Authentic Recipe]
- Cut cabbage bite-sized, julienne carrots, separate mushrooms (enoki/shiitake).
- Cube tofu.
- Heat sesame oil in a pot, briefly sauté shredded ginger, carrots, mushrooms for aroma.
- Pour water, boil, add cabbage and tofu.
- Simmer 5-
- mins until veg is soft, season with salt and white pepper (*Delicious with beaten egg drizzled in).
Learn more Spice, substitutes, tips
Key spices
Sesame oil savoriness and gentle sweet veg smell
Substitutes at Japanese supermarkets
Any veg in the fridge (Komatsuna, daikon, etc.)
Pairing
Meat buns、Strong-flavored bentos (Pai Gu Fan、etc.)
Trivia
[For Everyone] The most basic, love-filled home soup made by Taiwanese mothers. Acts as an 'oasis' balancing greasy Taiwanese dining tables. Cleans out the fridge while consuming massive veg, a perfect bowl achieving both constipation relief and dieting.
Eating tips & etiquette
[Unique Eating] Dissolving a little Taiwan sweet soy (Jiangyou Gao) into the soup elevates it to a splendid 'side dish soup' combining veg sweetness and soy richness!
Allergen
Soy, Sesame