Ingredients with Measurements:
- 1 pound of terap (or chayote) squash, peeled and cubed
- 1 block of firm tofu, cubed
- 1 cup of sliced mushrooms
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 4 cups of vegetable broth
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- 2 green onions, thinly sliced
- 1/4 cup of cilantro leaves, chopped
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the terap squash, mushrooms, and tofu to the pot and stir to combine.
4. Pour in the vegetable broth and season with salt, black pepper, cayenne pepper, and soy sauce.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes until the vegetables are tender.
6. In a small bowl, whisk together the cornstarch and water until smooth.
7. Pour the cornstarch mixture into the soup and stir until the soup thickens slightly.
8. Remove the soup from the heat and stir in the green onions and cilantro.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 8g
- Carbohydrates: 16g
- Protein: 11g
- Fiber: 4g
- Sodium: 1100mg
Substitutions for ingredients:
- Terap squash can be substituted with zucchini or yellow squash.
- Vegetable broth can be substituted with chicken broth or water.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add cooked rice or noodles to the soup for a heartier meal.
- Use different types of mushrooms, such as shiitake or oyster.
- Add other vegetables, such as bell peppers or carrots.
Tips and tricks:
- Be sure to cube the tofu and terap squash into bite-sized pieces for easy eating.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- If the soup is too thick, add more vegetable broth or water to thin it out.
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 individual bowls and garnish with additional green onions and cilantro.
Garnishes:
- Green onions
- Cilantro
Pairings:
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, add more cornstarch and water mixture to thicken it up.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Terap squash is a popular ingredient in Southeast Asian cuisine, particularly in Indonesia and the Philippines.
Flavor profiles:
- Savory
- Earthy
- Spicy
Serving suggestions:
- Serve as a light lunch or dinner.
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