Bean Curd Soup Recipes

Steps:

• In a medium saucepan, combine vegetable stock, fish sauce, soy, preserved radish and white pepper. After the mixture has come to a simmer, add bean curd cubes and cook for about a minute. Add scallions and allow to warm through. Ladle into bowls and serve with lime wedges.

Steps:

• Bring chicken broth and water to simmer with soy sauce. Whisk a few tablespoonfuls of the hot broth into the miso paste and reserve. Add bean curd and spinach and cook over low heat for a minute to wilt. Return miso paste to soup and simmer a few seconds to thicken, but DO NOT BOIL. Adjust the seasoning. Garnish and ladle out.

Steps:

• In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.

Steps:

• Bring stock to a boil; add shrimp, scallops, crab meat and bean curd.
• Add green onion, ginger and salt; bring to boil again and then thicken with the dissolved cornstarch mixture.
• If you wish, add a splash of red wine vinegar or chili oil.
• Sprinkle with pepper and serve.

Steps:

• Blanch spinach in boiling water for 1 minute; rinse in cold water, squeeze dry and chop fine.
• Bring stock to a boil; add chicken, bamboo shoots, mushrooms and bean curd; thicken with dissolved cornstarch.
• Add spinach, bring to a boil; add salt and pepper, stir until well blended.
• Sprinkle ham on top; garnish with chopped cilantro and serve.