- 2 tbsp. soy sauce
- 0.25 tsp. cayenne pepper
- 1 clove of garlic
- 6 dl vegetable bouillon
- 1 tbsp. sesame oil
- 2 spring onions, incl. green parts
- 60 g bean sprouts
- 0.25 tsp. powdered ginger
- 100 g tofu
- 0.5 yellow pepper (ca. 100 g)
Cut the tofu into approx. 1 cm cubes, place in a deep-sided bowl. Pour over the soy sauce, cover and marinate in the fridge for approx. 30 mins.
Slice the garlic, dice the pepper, slice the spring onions into strips and slice the green part into rings. Heat the oil and sauté the garlic, onions and pepper for approx. 3 mins. Pour in the stock, bring to the boil.
Reduce the heat, simmer the soup over a low heat for approx. 5 mins. Add the tofu with the marinade, sprouts and green part of the spring onions, gently heat, season the soup and plate up. Serve with white bread.
- Soups / Casseroles
- 50 mins Preparation/cooking time: ca. 20m + Marinate: ca. 30m
- Servings For 2 people
- Nutrition 182 Kcal