KCB 3.19: Thai Clear Soup with Tofu
Thai Clear Soup with Tofu
This recipe calls for soft tofu, which has a consistency of thick custard, sometimes called "silken tofu". The bamboo shoots should be fresh, if possible. Serve Thai Clear Soup with Thai Rice, Vegetarian Spring Rolls, Sweet-and-Sour Sesame Sauce, Cantonese Stir-Fried Vegetables with Cashews in Black Bean Sauce, and Vietnamese Sweet Mung Bean Cakes for a delightful South East Asian meal.
• PREPARATION & COOKING TIME: 20 minutes
• YIELD: Enough for 6 persons
• YIELD: Enough for 6 persons
• 1 large mild green chili, seeded and cut into 2 1/2 cm (1-inch) long wafer-thin slices
• 5 cups (1 1/4 litres) Chinese Vegetable Stock
• 1/2 cup (125 ml) sliced bamboo shoots
• 1/2 teaspoon (2 ml) salt (optional)
• 1 tablespoon (20 ml) light soy sauce
• 1 tablespoon (20 ml) vegetable oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) Chinese sesame oil
• 2 teaspoons (10 ml) finely minced fresh ginger
• 450 g (1 pound ) soft tofu cut into 1 1/4 cm (1/2-inch) cubes
• 5 cups (1 1/4 litres) Chinese Vegetable Stock
• 1/2 cup (125 ml) sliced bamboo shoots
• 1/2 teaspoon (2 ml) salt (optional)
• 1 tablespoon (20 ml) light soy sauce
• 1 tablespoon (20 ml) vegetable oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) Chinese sesame oil
• 2 teaspoons (10 ml) finely minced fresh ginger
• 450 g (1 pound ) soft tofu cut into 1 1/4 cm (1/2-inch) cubes
1. Boil the stock or water in a 4-litre/quart saucepan over high heat. Add the sliced bamboo shoots, salt, and soy sauce. Reduce the heat to moderate and simmer for 5 minutes.
2. Heat the vegetable oil in a small pan over moderate heat. Saute the asafoetida. Add the sesame oil; then add the contents of the pan into the soup.
3. Add the ginger, tofu, and chili. Simmer for 5 more minutes. Serve hot.
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