Lettuce et Tofu Soup recipe
information
For a prettier effect, score grooves along the length of the carrot with a sharp knife before slicing. This will create a flower effect as the carrot is cut into rounds. You could also try slicing the carrot on the diagonal to make longer slices.
ingredients
This is a delicate, clear soup of shredded lettuce and small chunks of tofu (bean curd) with sliced carrot and spring onion (scallion).
200 g (7 oz) tofu (bean curd)
2 tbsp vegetable oil
1 carrot, sliced thinly
1 cm (1/2 inch) piece ginger root, cut into thin shreds
3 spring onions (scallions), sliced diagonally
1.2 litres (2 pints) 5 cups vegetable stock
2 tbsp soy sauce
2 tbsp dry sherry
1 tsp sugar
125 g (4 1/2 oz) 1 1/2 cups cos (romaine) lettuce, shredded
salt and pepper
2 tbsp vegetable oil
1 carrot, sliced thinly
1 cm (1/2 inch) piece ginger root, cut into thin shreds
3 spring onions (scallions), sliced diagonally
1.2 litres (2 pints) 5 cups vegetable stock
2 tbsp soy sauce
2 tbsp dry sherry
1 tsp sugar
125 g (4 1/2 oz) 1 1/2 cups cos (romaine) lettuce, shredded
salt and pepper
method
1. Using a sharp knife, cut the tofu (bean curd) into small cubes.
2. Heat the vegetable oil in a preheated wok or large saucepan, add the tofu (bean curd) and stir-fry until browned. Remove with a perforated spoon and drain on kitchen paper (paper towels).
3. Add the carrot, ginger root and spring onions (scallions) to the wok or saucepan and stir-fry for 2 minutes.
4. Add the vegetable stock, soy sauce, sherry and sugar. Stir well to mix all
the ingredients. Bring to the boil and simmer for 1 minute.
5. Add the cos (romaine) lettuce to the wok or saucepan and stir until it has just wilted.
6. Return the tofu (bean curd) to the pan to reheat. Season with salt and pepper to taste and serve the soup immediately in warmed bowls.
2. Heat the vegetable oil in a preheated wok or large saucepan, add the tofu (bean curd) and stir-fry until browned. Remove with a perforated spoon and drain on kitchen paper (paper towels).
3. Add the carrot, ginger root and spring onions (scallions) to the wok or saucepan and stir-fry for 2 minutes.
4. Add the vegetable stock, soy sauce, sherry and sugar. Stir well to mix all
the ingredients. Bring to the boil and simmer for 1 minute.
5. Add the cos (romaine) lettuce to the wok or saucepan and stir until it has just wilted.
6. Return the tofu (bean curd) to the pan to reheat. Season with salt and pepper to taste and serve the soup immediately in warmed bowls.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
