RCI-SP.003.0730.001
Wasabi Tofu Soup
Serves 6 Wasabi Tofu Soup
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyadvanced
Ingredients
- 6 cups
- 1 Tbsp
- ginger2 Tbspminced
- garlic1 Tbspminced
- 2 Tbsp
- 2 tsp
- 4 Tbsp
- Namida® Wasabi paste2 tsp
- (225 gms) deep fried tofu1/2 lb
- block frozen tofu (see instructions below)1 unit
- fresh Mushrooms1/2 Cupsliced
- 1/2 cup
- cabbage1/2 cupcut in 1/4 inch (6 mm) squares
- 1 cup
- 1 Tbsp
- spring onions (scallions)2 unitfinely chopped
- Dipping Sauce1 unit
Method
1
Mince the garlic and ginger, slice the mushrooms and cabbage into thin strips, trim the snow peas, and chop the spring onions, keeping the white and green parts separate.
10 minutes
2
Heat cooking oil in a large pot over medium-high heat, then sauté the garlic, ginger, and white parts of the spring onions for about 1-2 minutes until fragrant.
2 minutes
3
Add the sliced mushrooms to the pot and cook, stirring occasionally, until they begin to soften and release their moisture.
3 minutes
4
Pour in the water and cooking wine, then bring the broth to a gentle boil over high heat.
5 minutes
5
Add the cabbage and snow peas to the boiling broth, then season with soy sauce and salt to taste, stirring to combine.
3 minutes
6
Add the rice noodles to the pot and cook according to package instructions until just tender, stirring occasionally to prevent sticking.
4 minutes
7
Remove the pot from heat and drizzle in the sesame oil, stirring gently to incorporate.
1 minutes
8
Ladle the soup into bowls and garnish with the reserved green parts of the spring onions before serving immediately.