Tomato Soup with Tofu and Shiitake

Soups | Chinese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Tomato soup with tofu and shiitake

Ingredients

Tomatoes - 17.6 oz
Tofu - 14.1 oz
Shimeji mushrooms - 10.6 oz
Shallot - 6 heads
Ginger - 1.8 oz
Rutabaga - 7.1 oz
Chicken Broth - 2 qt
Scallions - 1.8 oz
Garlic - 4 cloves
Salt - to taste
Vegetable Oil - 1 fl oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Finely chop the garlic, shallot, and ginger. In a wok, heat vegetable oil over medium heat and sauté the ginger for thirty seconds. Then add the shallot and sauté for another thirty seconds, followed by the garlic, and cook for an additional thirty seconds.

Step 2

Increase the heat under the skillet and add the finely chopped tomatoes, from which the skin has been removed beforehand. Sauté the tomatoes over high heat for about five minutes.

Step 3

Add the broth, bring to a boil, and reduce the heat to medium. Stir in the julienned turnip, season with salt and pepper, and cook for another ten minutes.

Step 4

Cut the mushrooms into quarters lengthwise, add them to the soup, and cook for another five minutes. Then, add the diced soy tofu, cook for an additional two minutes, remove from heat, sprinkle with chopped green onions, and serve.