Thursday, April 12, 2007

Rainbow Tofu Soup

Copyright 2007 by Cooking With The Single Guy

1 package soft or "silken" tofu (about 1 lb.), sliced into small cubes
2 Roma tomatoes, diced
1-1/2 cups frozen mixed vegetables
5 cups chicken broth
1 egg
3 T cornstarch
salt and pepper
cilantro for garnish

In a large saucepan, bring broth to a boil and add frozen vegetables, then reduce to medium low heat. Add tofu and tomatoes and season with salt and pepper to taste. Thicken your soup a bit with the cornstarch. In a small bowl, mix cornstarch with some water to create a slurry. Then slowly stir the cornstarch into your soup until it's slightly thicken.

For the egg, whisk it in a bowl and then slowly pour it into the soup in a thin, steady stream while stirring the pot at the same time. This will create a nice flower pattern out of the egg.

Remove from heat and serve in bowls garnished with a sprig of cilantro.

Makes 3 to 4 servings.

TIP: It's really important that you get soft or "silken" tofu. This tofu is a bit delicate to work with, but has the perfect smooth texture for soup. Regular or firm tofu is best for stir-fry.

FROZEN RAINBOW COLORS: I use the frozen mixed vegetables, which typically includes carrots, green beans and corn. This mix of three colors add nicely to the rainbow theme of this soup. If you're not into frozen vegetables, you can use fresh versions of these vegetables. Just be sure to dice them into small pieces and cook them first in the broth to soften them. If you dice them small, it should just take 15 to 20 minutes to cook them. Then add the rest of the ingredients.

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