Tofu Soup


  • This makes two servings.
  • 1 can (two cups/14.5 oz.) low-sodium chicken broth
  • 1/2 cup water
  • 1 Tablespoon of low-salt soy sauce
  • 3 slices of fresh ginger root, each 1/8 inch thick
  • 1 clove of garlic, chopped fine
  • 1 Tablespoon each of
    • chopped celery
    • diced carrot
    • green onion, sliced thin
  • 3/4 cup of medium firm tofu, in half-inch cubes
  • fresh ground black pepper

Illustration of a bowl of Chinese soup


Put everything, except the tofu and black pepper, in a soup pot and bring to a simmer. Cook for 10 munutes, add the tofu and put aside, covered, for at least 20 munutes. Just before serving bring the soup back to a simmer and cook for about 3 more minutes. Remove the ginger slices and add a grind of fresh black pepper or more to taste.


This soup is low-salt, spicy and healthy.

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