|Preparation time||10 minutes|
|Serving Size||1/4 recipes|
|Calories Per Serving||Approximately 136 per serving|
2 cubes vegetable bullion cubes
1 tablespoon soy sauce
1/2 tablespoon rice wine vinegar(mirin)
1/2 teaspoon sriracha(adjust to the spiciness level you desire)
1 teaspoon sugar
1 cup tofu cubes
2 cups veggies of your choice- I used carrots, snap peas, wood ear mushrooms and Enokitake mushrooms, napa cabbage,scallions,bamboo shoots,bok choy and bell peppers-make sure most veggies are of equal size
pinch of ajinomoto
salt to taste
black pepper powder to taste
1 teaspoon finely minced ginger
1 teaspoon sesame oil
1.In a stockpot start warming 6 cups of water, add in the sauces,ginger,sugar,ajinomoto and vegetable bullion cubes and mix well till combined, adjust to your taste.
2.Immediately add the vegetables and let the liquid come to a boil, adjust salt, give it a stir and turn off the stove and add the Tofu cubes and a drizzle of sesame oil.
I learnt this technique at culinary school where if you add egg whites to a broth the egg whites bind to all the impurities and make the stock much more clear.I did that to this soup and strained through a cheese cloth to obtain the ultra clear soup.
The soup you get in restaurants corn starch to the liquid to thicken the soup slightly.
You can also add beaten eggs on top let it sit for a minute and then give a gentle stir to make an egg drop soup
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