Hot Tofu In Spinach Soup Recipes

Steps:

• Thinly slice scallions and set aside dark green parts. Drain tofu and cut into half-inch cubes.
• In a medium saucepan with a tight-fitting lid, mix the broth with the scallion slices and the spinach. Cook, covered, over med-high heat, removing the lid a few times to break up the spinach with a wooden spoon, until thawed.
• Bring soup to a boil, about ten minutes. Reduce heat to med-low, add tofu without stirring and cook until heated through, 2-3 minutes. Remove pan from heat, add dark green scallion slices and sesame oil and season to taste with salt and pepper.

Steps:

• Heat oil in a wok.
• Add the chopped spinach and saute till soft.
• Add salt and 2-3 cups of water and the stock cubes.
• Bring to a boil and then simmer.
• Add the tofu and the soya sauce Cook for 5 minutes more and remove from heat.
• Add the sesame oil and season and then serve hot.

Steps:

• Cook entire chicken in simmering water for 8 hours. While cooking, add water to keep chicken covered. Remove chicken, leaving only the chicken stock. Add a pinch of salt. Bring chicken stock to a boil and add spinach. Turn heat off as soon as spinach is added. Add tofu, Virginia ham, and pinch of white pepper.

Steps:

• Stir vinegar and cornstarch together in a bowl.
• Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.
• Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.

Steps:

• Press the water out of the tofu.
• Wrap the tofu in plastic wrap, and put the tofu in the freezer overnight.
• Remove the tofu from the refrigerator and let thaw in hot water.
• Cut tofu into small 1/2-inch square cubes.
• In a large soup pot, heat up the oil; add tofu and stir around until tofu is brown on the edges (10 minutes). Add onion, garlic and 1/2 cup of stock. Stir until vegetables are soft - about 10 minutes).
• Add remaining ingredients and simmer on low for 30 minutes.
• Add cooked noodles prior to serving.

Steps:

• 1. In boiling water, simmer Tofu for 2min.
• 2. To make soupIn another sauce pan, place Dashi stock, sugar, soy sauce, and Sake and heat over medium heat. After boiling, add corn starch?and stir until it thickens. Add edamame, spinach, and 3 pinch of salt. Turn off the burner.
• 3. Drain tofu in a slotted spoon, and Transfer to a serving bowl.
• 4. Cover the tofu with spinach soup.