Tofu Sprouts and Vegetable Soup

by Tarla Dalal

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Added to 4 cookbooks This recipe has been viewed 14937 times

This is an amazing combination of ingredients. Both tofu and sprouts add to the health quotient, while garlic and chilli flakes boost the flavour and routons add crunch to the soup. Make it fresh and be prepared for the magic! If tofu is not available, use paneer instead.

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Tofu Sprouts and Vegetable Soup recipe - How to make Tofu Sprouts and Vegetable Soup

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Preparation Time: 10 Minutes Cooking Time: 15 Minutes Total Time: 0 mins 4Makes 4 servings
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Ingredients

For the croutons
1 slice of bread
oil for deep-frying

Other ingredients
1/2 tsp garlic (lehsun)
1/2 tsp dry red chilli flakes (paprika)
2 tsp oil
1/4 cup finely chopped onions
2 tbsp chopped carrots
2 tbsp sliced baby corn
4 cups Vegetable Stock
1/4 cup tofu (bean curd/ soya paneer) cubes
1/2 cup bean sprouts (readily available in the market)
salt to taste

Method

For the croutons

Cut and discard the sides of the bread slice.
Cut the bread slice into 10 mm. (1 cm.) cubes.
Heat the oil in a kadhai and deep-fry the bread cubes till they are golden brown.
Drain on absorbent paper and keep aside.

How to proceed

Pound the garlic and chilli flakes in a mortar and pestle (khalbatta) to a coarse paste. Keep aside.
Heat the oil in a deep pan, add the onions and sauté for 5 minutes.
Add the carrots, baby corn and vegetable stock and simmer for 5 to 7 minutes.
Add the tofu, bean sprouts and salt, mix well and simmer for another 2 to 3 minutes.
Top with bread croutons and serve hot.