Salmon Tofu Bean Sprouts Soup Recipe
Is there anything homier than a bowl of salmon tofu bean sproutse soup? In this tasty soup, salmon and tofu make a terrific combination, and when cooked in this manner, produce a fantastic soup that you will want to have plenty of bread ready for!
Prep time: 10 minutes
Cook time: 15 minutes
Utensils:
Pot, wok, bowl.
Serves 2
Ingredients:
1 block firm tofu, about 3.5 oz./ 100 g, cut into 1-inch cubes
2-3 salmon steaks, at least 1-inch thick, cut into 1-inch cubes
2 oz./ 40 g dried kelp, soak in water for 10 minutes, then rinse well.
5 fresh mushrooms, cut into thin strips
1 tbsp. light soy sauce
1 tbsp. chopped scallion
1/2 cup bean sprouts
1 tbsp. minced garlic cloves
2 tbsps. vegetable oil for stir-frying
Directions:
1. In a large wok over medium heat, heat 2 tbsps. vegetable oil until hot, then saute scallion and garlic cloves briefly until aromatic, about 20 seconds, turn off the heat then.
2. In a pot, add 2-3 cups water and turn on medium heat, add sauted scallion /garlic mixture, soaked kelp, tofu cubes, and bean sprouts, cook for 3 minutes, then add mushroom strips and slamon cubes, swirl 1 tbsp. light soy sauce into the pot, cover and allow to cook over medium heat until steam appears.
3. Turn off the heat and let sit for 3 minutes to absorb the flavors, then ladle into warmed bowls, serve hot.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 19.05 g |
| Total fat: 1.8 g |
| Carbohydrate: 4.6 g |
| Calories: 110.5 kcal |
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