Tomato and tofu soup
How to make it
1
Put A in a pot, simmer for about 20 minutes, strain it through a colander, heat it again and season with salt.
2
Cut the fruit tomatoes into comb shapes, the tofu into 2cm squares, and the long green onions into small pieces of 1-2cm. In addition to 1, simmer over low heat to prevent the tofu from shattering.
3
Once it reaches a boil, add B and simmer for another 5 minutes.
4
Add the folded cappelini and parsley to about 1/4 length and simmer until the cappelini is cooked through.
5
Place on a plate and sprinkle the sea sashimi.
Materials 1 person
-
- fruit tomatoes , boiled
- 150g
-
- Tofu
- 1/2
-
- Long onion
- 90g
-
[A]
-
- water
- 500ml
-
- Remaining vegetables onions, carrots, celery, etc.
- 30g
-
- Pepper grain
- 5 tablets
-
- Time Laurier is also available
- Appropriate amount
-
- salt
- A pinch
-
[B]
- Coarsely smelt black pepper
- A little
-
- Asatsuki small cut
- 1 tablespoon
-
- Cappelini
- 40g
-
- Mince parsley
- 1 tablespoon
-
- cutting and finishing asatsuki
- Appropriate amount
