Tomato and tofu soup
Cook the cappelini slightly softer than the al dente.
It also goes well with rice instead of cappelini. It contains tofu, so season with salt and pepper slightly.
It also goes well with rice instead of cappelini. It contains tofu, so season with salt and pepper slightly.
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]
- Bouillon Cube
- 2
-
- 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
[PR]
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