Tofu and Vegetable Soup

Name: Tofu and Vegetable Soup
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Japanese
Ingredients: 1 cup (250 ml) water; 1 teaspoon vinegar; 4 oz (125 g) burdock root, peeled (optional); 8 oz (250 g) firm tofu; 1 teaspoon oil; 1 teaspoon sesame oil; 4 oz (125 g) ground chicken; 1 potato, thinly sliced; 1 cup (125 g) sliced daikon; 1 carrot, thinly sliced; 5 cups (1.25 liters) Basic Dashi Soup Stock; 1 tablespoon soy sauce; 1 teaspoon salt; 4 fresh shiitake mushrooms, quartered; 2 green onions (scallions), cut into sections Seven-spice chili mix or sansho pepper; 2 green onions (scallions), cut into sections Seven-spice chili mix or sansho pepper; 2 green onions (scallions), cut into sections Seven-spice chili mix or sansho pepper; 2 green onions (scallions), cut into sections Seven-spice chili mix or sansho pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Japanese Homestyle Cooking

By Susie Donald

Published 2024

About

Ingredients

1 cup (250 ml) water
1 teaspoon vinegar

Asia
Japan
Soup

Method

Combine the water and vinegar in a mixing bowl. Shave the burdock root into thin, long strips and soak in the vinegar-water mixture for 5 to 10 minutes. Rinse and drain.
Using a fork, break the tofu into chunks.
Heat both the oils in a saucepan over medium heat, and stir-fry the chicken until just cooked, about 1 minute.
Add all the vegetabl