Asian Tofu Radish Soup
Soup
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This vegetarian and vegan Asian Tofu Radish Soup is prepared in the Thermomix® and is quick to make with coriander, radish, tofu and ginger. The preparation of the soup takes about 35 minutes and yields 4 servings. It is suitable as a light appetizer or as a healthy main course. Ideal for lovers of Asian cuisine and anyone looking for a quick, vegetarian meal.
Ingredients (13 ingredients)
-
1 Bund Coriander
-
2 Spring onions
-
1 EL Olive oil
-
1 EL Ginger (freshly grated)
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500 ml Vegetable broth
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60 g Miso paste
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400 g Slender white radish
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400 g Silken tofu
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100 g Enoki mushrooms (or button mushrooms)
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100 g Mung bean sprouts
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1 kleine Green chili pepper
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1 EL Sesame
-
1 TL Chili oil
Preparation (7 steps)
Prepare coriander
Wash 1 bunch of coriander, pluck the leaves and set aside. Put the coriander stalks in the mixing bowl and chop for 5 sec./speed 5. Push down with the spatula.
Prepare spring onions
Clean 2 spring onions, wash them and put half of them in the mixing bowl and chop for 3 sec./speed 4. Push down with the spatula.
Sauté aromas
Put 1 tbsp olive oil and 1 tbsp ginger (freshly grated) in the mixing bowl and sauté for 3 min./120°C/speed 1.
Prepare broth
Add 500 ml vegetable broth, 60 g miso paste and 1 l water to the mixing bowl and bring to the boil for 10 min./100°C/speed 1.
Cook radish
Peel 400 g slender white radish, cut into fine slices and add to the mixing bowl. Simmer for 8 min./100°C/reverse rotation speed 1.
Finish soup
Remove the radish from the mixing bowl with a slotted spoon and drain. Keep the miso broth warm in the mixing bowl. Cut 400 g silken tofu into approx. 2 cm cubes. Clean 100 g Enoki mushrooms (or button mushrooms) and cut into smaller pieces if necessary. Wash 100 g mung bean sprouts. Distribute tofu, mushrooms and sprouts on four bowls. Cut 1 small green chili pepper lengthwise, deseed, chop finely and distribute on the bowls as well. Pour the warm broth into the bowls.
Arrange
Sprinkle the remaining spring onions, coriander leaves, 1 tbsp sesame and 1 tsp chili oil over the soup and serve.
Finished cooking? Great! 🎉
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