Ingredients with Measurements:
- 1 lb of fish paste
- 1 block of firm tofu, cubed
- 4 cups of chicken broth
- 1 cup of water
- 1 tbsp of vegetable oil
- 1 tbsp of minced garlic
- 1 tbsp of minced ginger
- 1 tbsp of soy sauce
- 1 tsp of sesame oil
- 1 tsp of sugar
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger and sauté until fragrant, about 1 minute.
2. Add the chicken broth and water to the pot and bring to a boil.
3. Add the fish paste to the pot and break it up into small pieces with a spoon.
4. Add the cubed tofu to the pot and stir gently to combine.
5. Add the soy sauce, sesame oil, sugar, salt, and pepper to the pot and stir to combine.
6. Reduce the heat to low and let the soup simmer for 10-15 minutes, or until the fish paste is cooked through and the tofu is heated through.
7. Taste the soup and adjust the seasoning as needed.
8. Ladle the soup into bowls and garnish with chopped scallions.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat to sauté the garlic and ginger
- Boiling for the broth and water
- Low heat to simmer the soup
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 12g
- Cholesterol: 50mg
- Sodium: 900mg
- Total carbohydrates: 10g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 25g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil such as canola or grapeseed oil.
- Chicken broth can be substituted with vegetable broth or seafood broth.
- Fish paste can be substituted with ground pork or ground chicken.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with any other nut oil such as peanut or almond oil.
Variations:
- Add sliced mushrooms to the soup for extra flavor and texture.
- Use shrimp or crab meat instead of fish paste for a seafood twist.
- Add a beaten egg to the soup for a silky texture.
Tips and tricks:
- Use a spoon to break up the fish paste into small pieces to ensure even cooking.
- Be gentle when stirring the tofu into the soup to prevent it from breaking apart.
- Adjust the seasoning to your taste by adding more or less soy sauce, sesame oil, sugar, salt, and pepper.
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 large bowl with a ladle for guests to serve themselves.
- Garnish the soup with chopped scallions for a pop of color.
Garnishes:
- Chopped scallions
Pairings:
- Serve the soup with steamed rice for a filling meal.
- Pair the soup with a side salad for a lighter meal.
Suggested side dishes:
- Steamed rice
- Side salad
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
- Make sure to cook the fish paste thoroughly to prevent any foodborne illnesses.
- Store leftover soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Fish paste and tofu soup is a traditional Chinese dish that has been enjoyed for centuries.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai