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