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Baby Corn and Tofu Soup

A tasty soup with warming chilli and ginger.

Posted by: Ruth
On:

Cuisine

Asian

Time

30 - 60 mins

Skill Level

Newbie

Serves

4

Courses etc.

Starters

You will need

IngredientAdd
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.

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