Fat Free Ginger Redolent Broth of Bean Curd & Vegetables, The Asian Way

Fat Free Ginger Redolent Broth with Bean Ciurd and Tofu, The Asian Way

 

 

 

 

 

 

 

 

Since I started my first kooky soup post with a broth and given my current obsession with soups, it seems fitting that I say farewell to 2013 with another one of my fat free broth recipes!

This one is very simple to prepare and tastes absolutely heavenly thanks to the generosity of ginger.

For additional flavour, I added a beef stock cube; you can use one of your choice.

You can play around with the vegetables. I made it with broccoli, mushrooms and baby corn to stick to the Asian theme.

Ingredients

1 Cup washed and chopped broccoli

1 Cup washed and chopped mushrooms

1 Cup washed and chopped baby corn

1/2 Cup bean curd, cubed

Fresh ginger root the size of your thumb twice over

Stock cube

2 to 3 cups water

Salt to taste

Method

  1. Wash and finely grate the ginger. Keep any juices which come out.
  2. Pour the water in a soup pot along with grated ginger, its juice and the stock cube.
  3. Bring to boil, add the baby corn, cover, lower the heat and cook for 10 minutes.
  4. Next, add the bean curd, broccoli and mushrooms along with a pinch of salt.
  5. Cover and cook for 5 to 7 minutes till vegetables are tender.
  6. Serve piping hot.

Note:

  1. I didn’t peel the ginger but you can do so if you prefer.
  2. You can add some finely chopped spring onion on top if you like.

I chopped the bean curd and vegetables same size in order for them to cook evenly.

Bean Curd and Vegetables for Fat Free Ginger Redolent Broth with Bean Ciurd and Tofu, The Asian Way  Baby Corn for Fat Free Ginger Redolent Broth with Bean Ciurd and Tofu, The Asian Way

 

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