Simple Korean Tofu Soup

This soup contains spinach that I harvested myself. I wanted to eat something like this.This recipe yields plenty, so think of it as more of a main dish. Adjust the seasoning to taste. Recipe by KT121

The delicious soup at my local pasta restaurant seemed quite simple, so I tried to make it!The tofu may boil over, so adjust the heat as necessary. Unprocessed soy milk is best.Nutmeg is a spice that goes well with many things (meat dishes, food with heavy cream, etc.), so I recommend it. Recipe by Shiyawashi

Deep fried tofu is one of my favorite snacks. Add these in boiling water and seasoning, and the soup is ready.#soup #tofu #meatballs #fishballs #Asianfood #dinner

Tofu Tomato Soup is one of those simple yet comforting dishes that always hits the spot. The soft tofu soaks up the rich, tangy tomato broth, making every spoonful flavorful and satisfying. It’s light, nourishing, and comes together in no time—perfect for a quick meal when you want something warm and cozy! Enjoy!

#quarantinecookideaHubby went to Winco store a month ago before quarantine and lockdown. Accidentally he bought the wrong tofu. Since he loves to eat vegetarian he bought lots of tofu from Costco. But during this pandemic seemed like Costco run out the tofu. Usually we used to cook the firm tofu. But this tofu the one he bought from Winco was the silky one. Once he tried to pan fried it, but it turned into horrible taste. Since then he never cooked it no more. I tried myself to ate it as a dessert by husband likes it and so do I. This soup little sour, I don’t know I was craving of spicy and sour soup. But believe me the spicy and sour blends together makes a perfect flavor. I can say it’s a kind of a refreshing soup. So if any of you interested to try here is the recipe.

Since I was small, my miso soup has always been made with firm tofu. I love firm tofu since it's so dense and filling.Make sure not to overcook the tofu. Just turn the heat off when the soup has warmed up. Recipe by Ryokutan

It was inspired by my unwell digestive system couple days ago. And here is a healthy soup without any chili, pepper, and of course MSG free. Why am I not using these flavors? Honestly it's hard for me to not consuming the spicy food but for a reason I have to avoid it. those ingridients are directly stimulate your stomach to produce more HCL and so forth which can iritate your digestine. And absolutely we all know MSG is one of carsinogenic material, right? Minimize it as you can. Happy tryin!

Tofu skin (thin dried bean curd) is a low-carb, low-calorie favorite in recent years for healthy eating. It's loved by those reducing carbs and has a great texture with many uses. Make wontons with tofu skin, freeze them, and you can quickly and easily make wonton soup whenever you want!Video recipe here 👉👉https://www.youtube.com/watch?v=68LNoVdNOlg

This is made with ingredients that cook quickly for those busy mornings.There are no hints...Since the miso is added first, don't let it come to a full boil. Recipe by inyako

MY VERSIONA SIMPLE VEGETARIAN NOODLE SOUP. ...LOVING IT

The soup at a Korean BBQ restaurant was very delicious, so I recreated the taste at home.You can add dried wakame at Step 4 without rehydrating, but if you are in hurry it's best to follow my recipe.If you do not have Chinese soup stock granules, then use dashi stock granules instead. Recipe by Sayochin

I wanted to make a simple side dish soup for Western- or Chinese-style dishes. For 2 servings. Recipe by Rachis

I used to eat this frequently when I was a high school student. I wanted to lose weight while not jeopardizing my health.Crumble the tofu with your hands rather than cuttingwith a knife It's so easy and yet has a great texture. It's my favorite way of cooking tofu.Because wonton wrappers easily sticks to each other, make sure to add one by one. Recipe by Stylish Mama

I prepare this soup regularly.Why not have a bowl?1) Be sure to remove the pan from heat before adding the potato starch dissolved in water. Mix before returning to high heat, but remove from heat again right before it comes to a boil. Soup thickened with potato starch should not be boiled.2) When I'm on a diet, I have this soup every other meal. With only 130 calories per bowl (with 4 servings), it's actually very filling! Recipe by Beru

I made this soup when I had a package of leftover silken tofu left over.Do not stir right after pouring in the beaten egg. If it starts to resemble egg drop soup, it is done.Use your favorite greens.I think it will taste good if you drizzle on sesame oil before serving.You could also use shredded imitation crab instead of chicken. Recipe by Maronkurimu

Tomatoes are rich in lycopene, which is released more effectively when stir-fried in hot oil. Cooked with tofu and egg, you can make a simple and nutritious soup. It's sweet, sour, and refreshing! -- Follow Yami for easy cooking tips 😉 https://yamishandmade.com/

This miso soup is rich in dietary fiber from maitake mushrooms and isoflavones from tofu and fried tofu. It was featured in a recipe book! The origin of this recipe: I made maitake mushroom miso soup with ingredients I had at home, and it turned out so delicious that I decided to share the recipe! I couldn't find this combination when I searched, so here it is.

My husband doesn't like the smell of natto soup. When I added shiso leaves and ginger, he was able to eat it and now it's become one of his favorite dishes.This soup is delicious piping hot, but just be cafeful not to make it too hot!Use any kind of natto you like.Hikiwari natto will make the soup really thick and creamy. Recipe by Stylish Mama

This soup make you make you fall in love with simple traditional Japanese cooking. This is the regular soup we have when we have grilled fish.I don't really take the time to drain my tofu properly, so the extra water from the tofu ends up thinning out the soup so the saltiness is just right. Adjust the seasonings to your taste. For 4 servings. Recipe by Pukuttopukumaru

I wanted to make a soup that would be filling enough to be a side dish.Adjust the seasonings to your taste.You can also use pre-grated garlic or ginger from a tube.The toppings are also to taste.It's also delicious with some rice! Recipe by Kumahachi

This is the miso soup that I make at home when I'm in a rush! Recipe by Baundo

My favorite Chinese Restaurant in San Francisco gave me this soup recipe a long time ago, verbally, this is how I have been making hot and sour soup since. I substituted silken egg tofu for firm tofu and chicken livers for chicken meat. The silken egg tofu makes the soup even smoother. If you like less spicy, cut the mala chili paste in half.

One day I was making dinner for myself alone. Since it was night, I thought I'd make a healthy tofu ochazuke, but I wanted to eat something a little more rich so I tried making this simple recipe!The recipe is easy so I don't particularly have any hints. However, if I had to say, it's a good idea to thoroughly mix the tofu until it's smooth.Use whatever instant soup powder you prefer. Recipe by Macchanfam

I make this soup whenever I don't have enough green vegetables for dinner. It's lightly flavored, so you can enjoy a lot of this soup.You could use Chinese chives instead of bok choy. You could also add meat or ham to taste. If you want the soup to be thickened, add a little katakuriko potato starch flour dissolved in water before adding the egg. For 2 to 3 servings. Recipe by cureo

Thank you for making this a popular recipe with over 100 people trying it! This is a classic miso soup with nameko mushrooms, tofu, and green onions.About this recipeMy husband loves nameko mushrooms, so I often make this miso soup.

Simple Asian Style Cooking ,All Time Family Favourite Especially Hot Summer And Great Diet Healthy Soup

First attempt at a soup I love.

I made this recipe because I received delicious firm tofu.If you don't have enough ground chicken, adding a beaten egg is also delicious (the picture shows 100 g of ground chicken). For the tofu, you could use firm or silken tofu. Use whichever you prefer. Recipe by Yukirusan

Normally, Miso soup are just tofu & wakame, but the possibility are endless when it comes to miso soup. You can add your favorite ingredients such as potato, carrot, daikon or clams. As for my personal favorite, I use mushroom because it adds more texture to the soup. Feel free to replace the ingredients with anything you like & make experiment with it.