Rainbow Tofu Soup
Whenever I go to my favorite Chinese restaurant on a cold or rainy night, I always order Rainbow Tofu Soup. Here is my attempt to recreate this light and simple dish at home.
INGREDIENTS
2 cans chicken broth (I used one low sodium and one regular)
1 box of tofu
1 cup of frozen peas and carrots
1 tomato
1 egg
3 dried shiitake mushrooms
1 Tbsp soy sauce
1 1/2 cup water
DIRECTIONS
Soak the shiitake mushrooms in a bowl of warm water for approximately 10 minutes. Once they are plumped up, slice them into little pieces throwing out the hard stem. Pour both cans of chicken broth into a pot along with the cubed tofu, shiitake mushrooms, soy sauce, and 1/4 cup of the mushroom soaking liquid.
Let this simmer for about 10 minutes. In the mean time scramble one egg in a bowl. To get those little ribbons of egg, bring your pot up to medium high, not quite boiling. Stir the soup in a slow circular motion and pour in the scrambled egg.
Add in the chopped tomato and frozen veggies. Let those quickly heat through on medium heat. Give it a taste, it may need more soy sauce or salt depending on how you like it.
NOTES
This a very light and simple soup. If you would like it thicker, make a little slurry of 2 tsp cornstarch and some water. Stir this in before you put in the vegetables, near the end of the cooking process.
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7 comments
Well this is new to me! I’ve never heard of rainbow tofu soup, and the recipe reads like something quick and easy to put together. I’m not willing to admit to it yet, but our recent sunny days are predicted to turn into snowy ones for Easter. Sounds like it’ll be soup for the holidays!
Hi rowena,
If the weather folks are correct in their predictions, enjoy the snow for me! This was the first winter in a while that I didn’t get to play in the white stuff.
It’s way too hot over here for early March, and the vog…ugh. Recent weather has made me already start checking my schedule for next winter to see where I can go. Hmm, so many choices!
sounds great! will save this for when I go back to Japan.
This sounds like a delicious and light soup. I have tofu in my cabinet, beleive I will give this a try sometime soon.
Hi Pixie,
I hope you enjoy this light soup!
We love jiggly, wiggly tofu, especially in soup! Your colors of the rainbow here are so pretty and it’s does look so light to where we don’t even need to chew too much!
Hi White On Rice Couple,
I love tofu in soup too. My other favorites besides miso are egg flower and seaweed tofu soup (using wakame).