Asian-Style Tofu Soup

Preparation/cooking time: ca. 20m + Marinate: ca. 30m

For 2 people

Nutritional Information

Contains 182 Kcal


  • 0.25 tsp. cayenne pepper
  • 60 g bean sprouts
  • 0.25 tsp. powdered ginger
  • 100 g tofu
  • 2 tbsp. soy sauce
  • 1 clove of garlic
  • 0.5 yellow pepper (ca. 100 g)
  • 2 spring onions, incl. green parts
  • 1 tbsp. sesame oil
  • 6 dl vegetable bouillon

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  • 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.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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