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Tofu, Tomato and Spring Onion Broth
Ingredients
900ml (11/2pt) good-quality vegetable stock
1tsp fresh ginger, finely grated
1tbsp soy sauce
2 plum tomatoes, deseeded and finely diced
2 spring onions, finely shredded
2 x 350g packs silken firm (soft) tofu, cut into bite-sized cubes
Chilli and sesame oil, to drizzle (optional)
1tsp fresh ginger, finely grated
1tbsp soy sauce
2 plum tomatoes, deseeded and finely diced
2 spring onions, finely shredded
2 x 350g packs silken firm (soft) tofu, cut into bite-sized cubes
Chilli and sesame oil, to drizzle (optional)
This textured deep-red soup makes a perfect appetiser for entertaining.
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Method
1. Place the vegetable stock, fresh ginger, soy sauce, plum tomatoes and spring onions in a saucepan and gently bring to the boil. Remove from the heat and put to one side.2. Divide the tofu cubes between 4 soup bowls and carefully ladle the hot soup over them. Drizzle with a little chilli and sesame oil, if liked, before serving.
Photographs Peter Cassidy; food styling Sunil Vijayakar
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