Making soup is a great way to utilize the ingredients that you have in your fridge. I make simple vegetable soup most of the time, but when I want to make something a bit different, I make these three soups. These soups are totally different in flavours and you can make them easily. They are great as a quick snack or could be a great starter to any big meal.
Hot and sour soup
This amount makes enough for 4 people
2 cups of tofu, cubed
1/3 cup dried shiitake mushroom
1/4 cup wood ear mushroom (optional)
4 cups of water
1 chicken or beef stock cube
1/4 cup soya sauce
1 tsp minced garlic
1/4 tsp red chilli powder
1/2 tsp black pepper powder
1/4 cup vinegar
1 tsp sugar
2 tbsp cornstarch
1 tbsp oil
Chopped scallion to garnish
First, soak the mushrooms for 30 minutes in two cups of hot water. Once it is fully hydrated, slice into thin pieces. Reserve the water from the mushroom. Strain and keep it aside.
Cut the tofu into small cubes.
Heat the oil in a pan and add the garlic. Saute for one minute. Add the chilli powder. Mix it and immediately add the left over water from the mushroom and the rest of the water. Add the stock cube and let it dissolve.
Now add the soya sauce, pepper, tofu and the mushrooms. Bring it to a boil.
Mix the cornstarch in 1/3 cup of cold water. Add half of it to the soup. Let the soup come to a boil. If the consistency is too thin then add the rest of the cornstarch slurry.
Once it reaches the consistency that you like, then add the sugar and vinegar.
Beat the egg in a bowl. Pour the egg in the soup slowly and keep stirring. Finally, taste the soup and adjust the seasoning with salt and pepper.
Garnish with scallion and serve hot.
Roasted tomato soup
Makes 3 cups of of soup
4 large tomatoes
6 large cloves of garlic
2 tbsp tomato paste
3 tbsp tomato ketchup
3 cups of water
1/3 cup olive oil
2 tsp oregano
1 tsp basil
1/4 tsp chilli powder
2 tbsp sugar
Salt and pepper to taste
Preheat your oven to 400°F/200°C.
Cut the tomatoes in to medium size pieces and remove the seeds. Save the seeds in a bowl.
Drizzle the tomatoes with olive oil. Take three cloves of garlic and put them in the tray with the tomato.
Roast the tomatoes for 25 to 30 minutes, or until the skin starts to blister and turn brown. Then remove from the oven and let it cool down.
Put the roasted tomatoes, garlic, saved seeds and three cups of water in the blender. Blend it well. I don't bother to remove the skin nor the seeds. You can remove them both if you prefer.
Mince the other three cloves of garlic finely. Heat the olive oil and add the garlic. Fry for two to three minutes. Add the oregano, basil and chilli powder. Mix it and add the tomato paste. Cook for one minute.
Now add the pureed tomatoes, tomato ketchup, sugar and salt. Bring to a boil and let it simmer over low heat for ten minutes. Taste and adjust the seasoning.
Garnish with your favourite cheese and serve with crispy croutons. Serve hot.
Note: If you don't prefer strong garlic flavour, then reduce the amount of garlic. I personally love garlic a lot.
2 cups of water
3 tbsp miso paste
1/3 cup dashi stock
1 cup cubed tofu
Few dried shiitake or wood ear mushroom or any mushroom you have
Spring onion to garnish
Soak the dried mushrooms for 30 minutes in one cup of hot water. Once the mushrooms are hydrated, slice them thinly. Reserve the water from the soaked mushrooms.
In a small pot, pour the water from the mushrooms and the rest of the water. Mix the miso paste with a little bit of hot water to dissolve it. Add the miso and dashi in the simmering water. Mix well and then add the tofu and mushroom. Bring it to a boil.
Garnish with spring onion and serve hot.