Tomato and tofu soup
Cook the capellini until it's slightly softer than al dente.
You can also substitute rice for the capellini. Since tofu is added, season with salt and pepper a little more generously.
You can also substitute rice for the capellini. Since tofu is added, season with salt and pepper a little more generously.
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.
Materials1 person
-
- cherry tomatoes , peeled after blanching.
- 150g
-
- Tofu
- 1/2
-
- Long onion
- 90g
-
[A]
- Bouillon Cube
- 2
-
- water
- 500ml
-
- Leftover vegetables such as onions, carrots, and celery
- 30g
-
- Pepper grain
- 5 tablets
-
- Thyme and bay leaf are also acceptable.
- Appropriate amount
-
- salt
- A pinch
-
[B]
- Coarsely smelt black pepper
- A little
-
- Finely chopped chives
- 1 tablespoon
-
- Cappelini
- 40g
-
- parsley Chopped
- 1 tablespoon
-
- Finely chopped chives for garnish
- Appropriate amount
[PR]
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