Wasabi Tofu Soup

New Zealand Wasabi Tofu Soup Recipe with Mushrooms, Peas, and Rice Noodles

Region / culture: New Zealand | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6 |

Vegetarian diet

Introduction

Wasabi Tofu Soup is a flavorful and comforting dish that combines the heat of wasabi with the creaminess of tofu. This soup is perfect for a cold winter day or when you're craving something warm and satisfying.

History

This recipe is a modern twist on traditional Japanese tofu soup, with the addition of wasabi for an extra kick of flavor. Tofu has been a staple in Japanese cuisine for centuries, known for its versatility and health benefits.

Ingredients

For the broth

6 cups water
1 tbsp cooking oil
2 tbsp minced ginger
1 tbsp minced garlic
2 tbsp cooking wine
2 tsp salt
4 tbsp soy sauce
2 tsp Namida® wasabi paste

Soup Ingredients

0.5 lb (225 g) deep fried tofu
1 block frozen tofu (see instructions below)
0.5 cup sliced fresh mushrooms
0.5 cup snow peas
0.5 cup cabbage, cut into 0.25 inch (6 mm) squares
1 cup rice noodles

Garnish

1 tbsp sesame oil
2 spring onions (scallions), finely chopped
Dipping Sauce

How to prepare

1) To prepare the tofu, start by freezing it overnight and then thawing it out.
2) Squeeze out any excess water from the tofu.
3) Cut the tofu into 2-inch (50 mm) squares.
4) Combine the ingredients for the dipping sauce.
5) Divide the dipping sauce into six bowls.
6) Heat oil in a small cooking pan.
7) Sauté the ginger and garlic until the garlic turns brown.
8) Place the ginger, garlic, and the remaining broth ingredients in a large pot.
9) Bring the mixture to a rolling boil.
10) Add the soup ingredients to the broth.
11) Bring the mixture back to a boil.
12) Reduce the heat to medium-low and cover the pot.
13) Simmer the mixture for approximately twenty minutes.
14) Garnish with sesame oil and spring onions.
15) Serve the dish hot in serving bowls with the dipping sauce.

Variations

Add shrimp or chicken for extra protein.
Use different vegetables such as bok choy or bell peppers.
Substitute the tofu with chicken or beef for a meatier option.

Cooking Tips & Tricks

Make sure to freeze and thaw the tofu before cooking to achieve a firmer texture.

- Adjust the amount of wasabi paste to suit your taste preferences.

- Use fresh ingredients for the best flavor in this soup.

Serving Suggestions

Serve this Wasabi Tofu Soup with a side of steamed rice or a fresh salad for a complete meal.

Cooking Techniques

Freezing and thawing the tofu helps to achieve a firmer texture.

- Sautéing the ginger and garlic before adding to the broth enhances the flavor of the soup.

Ingredient Substitutions

Use tamari or coconut aminos as a gluten-free alternative to soy sauce.

- Substitute vegetable broth for a vegetarian version of this soup.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop before serving.

Presentation Ideas

Garnish the soup with a sprinkle of sesame seeds or chopped cilantro for a pop of color and flavor.

Pairing Recommendations

Pair this Wasabi Tofu Soup with a crisp white wine or a hot cup of green tea for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

This recipe contains approximately 250 calories per serving.

Carbohydrates

This recipe contains approximately 30 grams of carbohydrates per serving.

Fats

This recipe contains approximately 10 grams of fats per serving.

Proteins

This recipe contains approximately 15 grams of proteins per serving.

Vitamins and minerals

This recipe is rich in vitamins and minerals, including vitamin C, vitamin K, iron, and calcium.

Alergens

This recipe contains soy and wheat allergens.

Summary

This recipe is a good source of protein and essential nutrients, making it a healthy and satisfying meal option.

Summary

Wasabi Tofu Soup is a delicious and nutritious dish that is perfect for a cozy night in. With its unique flavor profile and health benefits, this soup is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I can't forget the first time I saw this recipe for Wasabi Tofu Soup. It was many years ago, when I was just a young girl living in Japan. I had always loved cooking, and my mother had taught me many traditional Japanese recipes. But this one was different. It was a fusion of flavors and ingredients that I had never seen before.

I was walking through the bustling streets of Tokyo one day, when I stumbled upon a small, hole-in-the-wall restaurant. The smell of fragrant herbs and spices wafted out of the open door, drawing me in like a moth to a flame. As I entered the cozy eatery, I was greeted by the sight of a bustling kitchen, where a group of chefs worked tirelessly over steaming pots and sizzling pans.

Curious, I approached the head chef and asked him what they were making. He smiled warmly at me and beckoned me closer. "Wasabi Tofu Soup," he replied, his eyes twinkling with excitement. "It's a special recipe that I learned from a dear friend many years ago. Would you like to watch me make it?"

I nodded eagerly, and the chef began to show me the intricate steps of creating this unique dish. He started by sautéing onions and garlic in a large pot, filling the air with a delicious aroma. Then he added in chunks of tofu, carrots, and mushrooms, allowing them to simmer until they were tender and flavorful.

Next came the secret ingredient - a generous dollop of wasabi paste, which added a fiery kick to the soup. As the chef stirred the pot, the pungent scent of the wasabi filled the air, making my eyes water with anticipation.

Finally, he ladled the steaming soup into bowls, garnishing each one with a sprinkle of fresh chives and a drizzle of soy sauce. I took a tentative sip, and my taste buds exploded with the bold flavors of the dish. The creamy tofu, the earthy mushrooms, and the fiery wasabi all combined to create a symphony of tastes that I had never experienced before.

I knew then and there that I had to learn how to make this incredible soup for myself. So I begged the chef to teach me his recipe, promising to keep it a secret and pass it down through the generations. He agreed, and over the next few weeks, I spent countless hours in his kitchen, watching and learning as he prepared the Wasabi Tofu Soup.

I practiced tirelessly at home, tweaking the recipe and adding my own personal touches until I had perfected it to my liking. And now, all these years later, it remains one of my most cherished recipes, a reminder of that fateful day in Tokyo when I discovered the magic of Wasabi Tofu Soup.

I often think back to that small restaurant and the kind chef who shared his recipe with me. I wonder if he still remembers the young girl who was so eager to learn his secrets. Wherever he may be now, I hope he knows that his gift has brought joy and deliciousness to countless meals enjoyed by my family and friends.

As I prepare the Wasabi Tofu Soup in my kitchen today, I can't help but smile at the memories it brings back. The sights, the smells, the flavors - they all transport me back to that moment in time when I first fell in love with this incredible dish. And I know that as long as I have this recipe in my arsenal, a piece of that magical day will always be with me.