Simple and Savory Tofu and Potato Soup
Simple and Savory Tofu and Potato Soup
Perfect Tofu and Potato Soup for Breakfast!
A clean and light Tofu and Potato Soup, perfect for a morning meal. It’s wonderfully simple and refreshing.
Main Ingredients- 2 medium potatoes
- 1/2 block firm tofu
- A small handful of dried pollock threads (about 10g)
- 1 king oyster mushroom
- 1/3 stalk green onion
Cooking Instructions
Step 1
Lightly rinse the dried pollock threads under running water and gently squeeze out excess moisture. Place them at the bottom of the pot. Slice the tofu into 0.7cm thick semi-circles and add them on top of the pollock. This layering helps the tofu maintain its shape without breaking apart later.
Step 2
Pour 1 liter of anchovy-kelp broth (or rice water, or plain water) into the pot. Begin to bring it to a boil over high heat. (I realized the previous pot was too small, so I transferred everything to a larger pot. Using a generously sized pot is recommended for cooking.)
Step 3
Once the broth starts boiling, add the thinly sliced king oyster mushrooms. Once the tofu begins to float to the surface, let it cook for a bit longer. Be careful not to stir too vigorously to prevent the tofu from breaking.
Step 4
Peel the potatoes and slice them into 0.7cm thick semi-circles. Once the tofu is somewhat cooked and has set, add the potatoes to the pot and continue to boil them together. When the potatoes start to become translucent and cooked, add the minced garlic and the finely chopped green onion. Simmer for a little longer. At this point, taste the broth and add salt or soy sauce if needed.
Step 5
Finally, add 3 tablespoons of fish sauce (or soy sauce) to season the soup. The umami from the dried pollock threads combined with the clean flavors of the tofu and potatoes will create a deep and refreshing broth. Adjust the final seasoning with salt to your preference. Your delicious Tofu and Potato Soup is now ready!
