Fall and winter can be a good time to drink more soups to cope with the drier weather, and this Chinese tofu soup is straightforward, low-fat, and healthy.
What is tofu soup
Tofu soup is a traditional soup made with tofu as the main ingredient and other ingredients.
This dish is found in many cuisines.
Tofu soup is rich in nutrients, high in inorganic salt, low in fat, and low in calories.
Suitable for who to eat
Tofu is an ideal food for pregnant and postpartum women and is also an important food for the growth and development of children.
Tofu is also good for menopause, post-illness recovery, obesity, and rough skin.
It is also very suitable for mental workers and those who often work night shifts.
Tofu is digested slowly, so children with indigestion should not eat too much.
Tofu contains a lot of purine, so gout patients and patients with increased blood uric acid concentration should eat it with caution.
How to choose tofu
1. Look at the incision
The texture of high-quality tofu is delicate, and you will feel a slight elasticity when you press it with your hands.
It can be cut gently with a knife and the surface will be smooth without falling apart.
2. Look at the color
Fresh tofu is generally milky white or slightly yellow.
When it is moist, the surface of the tofu has a better gloss.
3. Smell
Most tofu will have a unique bean aroma, and the aroma of ordinary tofu will not be obvious.
4. Test the taste
Fresh and high-quality tofu has a smooth texture and a strong bean flavor.
What are the best side dishes to add to tofu soup?
Bok choy is a great side dish for making tofu soup.
Not only does it add color and texture to the soup, but it also brings a refreshing flavor to the soup.
During the production process, bok choy can be paired with tofu, ginger, garlic, chives, and other ingredients to increase the flavor of the soup.
For example, in spicy cabbage and tofu soup, baby cabbage is stir-fried with spicy cabbage, red pepper, green pepper, etc.
to make the soup more delicious.
In addition, combining bok choy with tofu, salt, ginger slices, and other ingredients can make a simple and delicious tofu soup.
Overall, the bok choy adds richness and texture to the tofu soup.
Tofu soup benefits
Tofu is sweet, light, and cool.
It enters the spleen, stomach, and large intestine meridians.
it is beneficial to the middle qi, harmonizes the spleen and stomach, strengthens the spleen and removes dampness, clears the lungs and strengthens the skin, clears heat and detoxifies, lowers qi, and eliminates phlegm.
Abdominal distension, vomiting blood, and vomiting caused by acclimatization due to weakness of the spleen and stomach.
moistening dryness and promoting fluid production, used for quenching thirst and insufficient milk.
used for sulfur and soju poisoning.
Chinese Tofu Soup Ingredients
Chinese cabbage： one
Silky tofu：100 g
Shrimp：7
onion： a short section
Salt： half a teaspoon
Oil： half spoon
starch： two spoons
Chinese Tofu Soup Instructions
Wash the cabbage
Dice the soft tofu, devein the shrimp, and cut into small cubes, mince the bok choy and green onions.
Heat 60% of the oil, stir-fry the chopped green onion until fragrant, pour in water, and then add the diced tofu.
At this time, prepare the starch for thickening.
Put the starch into a bowl, pour a little water and mix well. Set aside.
After the water boils, simmer for five or six minutes, add the shrimp and minced vegetables, simmer for one or two minutes, pour in the reconciled starch water, stir the water to open, and add salt.
If you like pepper, you can add some white pepper and drizzle sesame oil out of the pan according to personal preference.
Take out of the pot
Notes
If soft tofu is not available, other tofu can be substituted, and spinach can also be used instead of bok choy.
If you want to make it simpler, you can skip the boiling step of boiling water and ignore the step of boiling chopped green onion.
Just pour a few drops of sesame oil on it.
I have compiled the tutorial for making this dish below. If necessary, you can click below to print it out. I wish you success.
Tofu soup with baby bok choy
Equipment
- 1 pot
- 1 induction cooker
Ingredients
- one Chinese cabbage
- 100 g Silky tofu
- 7 Shrimp
- a short section onion
- half a teaspoon Salt
- half spoon Oil
- two spoons starch
Instructions
- Wash the cabbage
- Dice the soft tofu, devein the shrimp, and cut it into small cubes, mince the bok choy and green onions.
- Heat 60% of the oil, stir-fry the chopped green onion until fragrant, pour in water, and then add the diced tofu. At this time, prepare the starch for thickening. Put the starch into a bowl, pour a little water and mix well. Set aside.
- After the water boils, simmer for five or six minutes, add the shrimp and minced vegetables, simmer for one or two minutes, pour in the reconciled starch water, stir the water to open, and add salt.
- If you like pepper, you can add some white pepper and drizzle sesame oil out of the pan according to personal preference.
- Take out of the pot
Notes