Name: Soybean and Tofu Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 cloves garlic, thinly sliced with a mandolin; 3 tablespoons (45 ml) vegetable oil; 6 cups (1.5 litres) chicken broth; 1 1/2 cups (375 ml) soybeans, fresh or frozen, shelled; 1 thin slice fresh ginger, peeled; 1 lb (454g) medium-firm tofu, diced; 3 tablespoons (45 ml) soy sauce; Sambal oelek to taste; 1 green onion, thinly sliced diagonally; Fresh cilantro to taste

Note from Ricardo

Soybeans can be found in Asian grocery stores or natural food stores in the frozen section. Not to be confused with dry soybeans from the legumes family. You can replace them with frozen peas.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Soybean and Tofu Soup

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Note from Ricardo

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