Ingredients with Measurements:
- 1 cup chickpea flour
- 4 cups water
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tomatoes, chopped
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced cabbage
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
Special Equipment Needed:
- Large pot
- Whisk
- Blender or food processor
Step-by-Step Instructions:
1. In a large bowl, whisk together chickpea flour, water, turmeric powder, and salt until smooth.
2. Pour the mixture into a large pot and bring to a boil over medium-high heat, stirring constantly.
3. Reduce heat to low and continue to cook, stirring occasionally, for 10-15 minutes or until the mixture thickens and pulls away from the sides of the pot.
4. Pour the mixture into a greased 8-inch square pan and let it cool for 30 minutes.
5. Once cooled, cut the tofu into small cubes and set aside.
6. In a large pot, heat oil over medium heat.
7. Add onion, garlic, and ginger and sauté for 2-3 minutes or until the onion is translucent.
8. Add tomatoes and tomato paste and cook for 5-7 minutes or until the tomatoes are soft and the mixture is fragrant.
9. Add vegetable broth, mushrooms, carrots, and cabbage and bring to a boil.
10. Reduce heat to low and simmer for 10-15 minutes or until the vegetables are tender.
11. Add soy sauce, lime juice, and cilantro and stir to combine.
12. Add the cubed tofu and cook for an additional 5 minutes or until heated through.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for boiling the chickpea flour mixture
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 8g
Carbohydrates: 28g
Protein: 10g
Sodium: 1200mg
Fiber: 7g
Substitutions for ingredients:
- Chickpea flour can be substituted with any other type of flour.
- Vegetable broth can be substituted with chicken or beef broth.
- Mushrooms, carrots, and cabbage can be substituted with any other vegetables of your choice.
Variations:
- Add cooked chicken or shrimp for a non-vegetarian version.
- Add coconut milk for a creamier soup.
- Add chili flakes or hot sauce for a spicier version.
Tips and Tricks:
- Make sure to stir the chickpea flour mixture constantly to prevent it from burning.
- Grease the pan with oil or cooking spray to prevent the tofu from sticking.
- Use a blender or food processor to make the chickpea flour mixture smoother.
Storage Instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in bowls and garnish with cilantro and lime wedges.
Garnishes:
Cilantro and lime wedges
Pairings:
Serve the soup with steamed rice or crusty bread.
Suggested Side Dishes:
- Steamed vegetables
- Salad
- Grilled chicken or fish
Troubleshooting Advice:
- If the chickpea flour mixture is too thick, add more water.
- If the soup is too thin, add more vegetables or tofu.
Food Safety Advice:
- Make sure to cook the chickpea flour mixture thoroughly to prevent foodborne illness.
- Store the soup in the refrigerator within 2 hours of cooking.
Food History:
Burmese cuisine is known for its use of fresh herbs and spices, as well as its emphasis on vegetarian dishes. Tofu is a popular ingredient in Burmese cuisine, and this soup is a delicious example of how it can be used in a flavorful and satisfying way.
Flavor Profiles:
This soup is savory, slightly spicy, and has a hint of tanginess from the lime juice.
Serving Suggestions:
Serve the soup as a main course for a vegetarian meal or as a starter for a larger meal.
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Region: Myanmar (Burma)