Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into small cubes
- 4 cups of chicken or vegetable broth
- 1 cup of water
- 4 cloves of garlic, minced
- 1 small onion, chopped
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of red pepper flakes
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 green onions, sliced
- 1 tablespoon of cornstarch
- 2 tablespoons of water
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the garlic and onion and sauté until fragrant and translucent.
2. Add the chicken or vegetable broth, water, soy sauce, sesame oil, red pepper flakes, salt, and black pepper to the pot. Bring to a boil.
3. Reduce the heat to low and add the cubed tofu to the pot. Simmer for 10-15 minutes.
4. In a small bowl, mix the cornstarch and water until smooth. Add the mixture to the pot and stir until the soup thickens.
5. Serve hot, garnished with sliced green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for sautéing
- High heat for boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 7g
- Protein: 9g
Substitutions for ingredients:
- Firm tofu can be substituted with soft tofu or silken tofu.
- Chicken or vegetable broth can be substituted with beef broth or mushroom broth.
- Vegetable oil can be substituted with canola oil or olive oil.
- Soy sauce can be substituted with tamari or liquid aminos.
- Sesame oil can be substituted with peanut oil or vegetable oil.
- Red pepper flakes can be substituted with cayenne pepper or paprika.
- Cornstarch can be substituted with potato starch or arrowroot powder.
Variations:
- Add sliced mushrooms, carrots, or bok choy to the soup for extra flavor and nutrition.
- Use seafood broth instead of chicken or vegetable broth for a seafood tofu soup.
- Add cooked chicken or shrimp to the soup for extra protein.
- Use miso paste instead of soy sauce for a miso tofu soup.
Tips and tricks:
- Drain the tofu before cutting it into cubes to remove excess water.
- Use a slotted spoon to remove any foam that forms on the surface of the soup while simmering.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
- Store any 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 individual bowls with a sprinkle of sliced green onions on top.
Garnishes:
- Sliced green onions
Pairings:
- Serve the soup with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Steamed vegetables or a side salad
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, mix more cornstarch and water and add it to the soup to thicken it.
Food safety advice:
- Make sure to cook the soup until it reaches an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Shinsŏllo Tofu Soup is a traditional Korean soup that is often served as a comfort food during cold weather.
Flavor profiles:
- Savory, slightly spicy, and comforting
Serving suggestions:
- Serve the soup hot as a main dish for lunch or dinner.
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Region: Korean