Name: Tofu and Kale Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 4 green onions, white and green parts separated, thinly sliced; 2 cloves garlic, finely chopped; 2 tbsp (30 ml) olive oil; 3 cups (85 g) kale, stems and leaves separated, thinly sliced; 1 tbsp fresh ginger, peeled and finely chopped; 1/2 tsp (2.5 ml) sambal oelek; 3 carrots, peeled and thinly sliced; 6 cups (1.5 litres) vegetable broth; 2 tbsp (30 ml) rice vinegar; 2 tbsp (30 ml) fish sauce; 2 cups (100 g) ramen noodles; 1 lb (454 g) soft tofu, diced; 1/2 cup (23 g) fresh cilantro leaves; Lime wedges, for serving; Salt and pepper

Ingredients

4 green onions, white and green parts separated, thinly sliced
2 cloves garlic, finely chopped
2 tbsp (30 ml) olive oil
3 cups (85 g) kale, stems and leaves separated, thinly sliced
1 tbsp fresh ginger, peeled and finely chopped
1/2 tsp (2.5 ml) sambal oelek
3 carrots, peeled and thinly sliced
6 cups (1.5 litres) vegetable broth
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) fish sauce
2 cups (100 g) ramen noodles
1 lb (454 g) soft tofu, diced
1/2 cup (23 g) fresh cilantro leaves
Lime wedges, for serving
Salt and pepper

Preparation

In a large saucepan over medium heat, soften the white of the onions and the garlic in the oil with the kale stalks, ginger and sambal oelek. Season with salt and pepper.
Add the carrots, broth, vinegar and fish sauce. Bring to a boil and simmer over low heat for 20 minutes or until the carrots are tender.
Add the kale leaves and noodles. Cook for 4 to 5 minutes or until tender. Off the heat, stir in the tofu, cilantro and the green part of the onions. Adjust the seasoning. Serve with lime wedges, if desired.

Note from Ricardo

Kale is a cabbage with curly leaves and long stems. You can eat it raw or cooked in a stir-fry or soup. Alternatively, you can replace it with fresh spinach.

Tofu and Kale Soup

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note