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Douchi and Tofu Soup Recipe

Ingredients with Measurements:
- 1 block of firm tofu, cubed
- 2 tablespoons of douchi (fermented black beans)
- 4 cups of chicken or vegetable broth
- 2 garlic cloves, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- Salt and pepper to taste
- Fresh cilantro leaves for garnish

Special equipment needed:
- Soup pot

Step-by-step instructions:

1. In a soup pot, heat the sesame oil over medium heat.
2. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the douchi and sauté for another minute.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce the heat to low and let simmer for 10-15 minutes.
6. Add the cubed tofu, soy sauce, rice vinegar, and sugar. Simmer for another 5 minutes.
7. Season with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with fresh cilantro leaves.


Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 8g
Protein: 9g
Sodium: 800mg

Substitutions for ingredients:
- Firm tofu can be substituted with silken tofu.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Fresh cilantro leaves can be substituted with green onions or parsley.

Variations:
- Add sliced mushrooms for an extra umami flavor.
- Use miso paste instead of douchi for a different flavor profile.
- Add cooked noodles or rice for a heartier meal.

Tips and tricks:
- Make sure to rinse the douchi thoroughly before using to remove excess salt.
- Use a slotted spoon to gently add the tofu to the soup to prevent it from breaking apart.
- Adjust the seasoning to your liking by adding more soy sauce or vinegar.

Storage instructions:
Store leftover 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 a bowl with a side of steamed rice or bread.

Garnishes:
Fresh cilantro leaves, green onions, or parsley.

Pairings:
Serve with a side of steamed rice or bread.

Suggested side dishes:
Steamed vegetables or a side salad.

Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute the saltiness.
- If the tofu breaks apart, gently stir the soup instead of using a ladle.

Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure food safety.

Food history:
Douchi is a traditional Chinese ingredient made from fermented black soybeans. It has been used in Chinese cuisine for over 2,000 years.

Flavor profiles:
The soup has a savory and slightly salty flavor from the douchi, with a hint of sweetness from the sugar and rice vinegar.

Serving suggestions:
Serve the soup as a light and healthy meal for lunch or dinner.

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Region: Chinese

Taste: Savory, Umami, Salty, Tangy, Aromatic