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Baby Corn and Tofu Soup

Name: Baby Corn and Tofu Soup
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tablespoon olive oil; 1 teaspoon granulated sugar; 1 medium onion; 1 garlic clove; 1 small red chilli; 1 small piece of root ginger; 1 medium carrot; 1.5 litres water; 375g baby corn; 200g smoked tofu

A tasty soup with warming chilli and ginger.

Posted by: Ruth
On: 04/12/2008

Cuisine

Asian

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Starters

You will need

Ingredient	Add
1 tablespoon olive oil		More products
1 teaspoon granulated sugar		More products
1 medium onion		More products
1 garlic clove		More products
1 small red chilli		More products
1 small piece of root ginger		More products
1 medium carrot		More products
1.5 litres water
375g baby corn
200g smoked tofu	Available only in our Edinburgh shops	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Chop the onion, garlic, carrot, ginger and chilli. Heat the oils in a saucepan and add the sugar.
Add all the chopped vegetables and stir for 2 minutes.
Add the water and bring to the boil. Reduce the heat and simmer for 30 to 40 minutes.
Strain the liquid into a saucepan and discard the solids.
Thinly slice the baby corn and cut the tofu into 1cm cubes. Over a low heat add these to the vegetable stock and simmer for 5 minutes.