2011-11-199

I have been thinking about making Tofu soup lately and I came across this lovely soup recipe with cottage cheese in the book called Healthy Soups and Salad by Tarla Dalal. I got inspired from that and made this soup using tofu instead of cottage cheese. Hope you all enjoy this recipe !

Ingredients:

4 cups ………….. clear vegetable stock
1 cup ……………. tofu,  cut into small cubes
1/4 cup …………. baby corn sliced
1 tsp …………….. soya sauce
1/2 tsp…………… sugar
1/2 tsp ………….. white pepper powder
2 ………………….. spring onions, chopped finely
1/2 tsp ………….. vinegar
Salt to taste
Few coriander leaves to garnish

Method :

  • Boil the vegetable stock with baby corn for 5 minutes
  • Add soya sauce, spring onions, sugar, white pepper powder and salt.
  • Simmer for 2 to 3 minutes.
  • Just before serving add the tofu and vinegar. Simmer for another 2 minutes.
  • Garnish with coriander leaves
  • Ready to serve

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Shuchi Vaishnav Gandhi is a jewellery designer, lover of crafts and a big foodie. She lives in Bangalore with her husband and drew early culinary inspiration from her father, who was a great cook and always got the best out of her.  She loves to cook different cuisines and startedhttp://www.spicytangy.com in 2008 to overwhelming response. You can also mail her at shuchi@spicytangy.com