Broccoli and Soy milk Soup
Broccoli and Soy Milk Soup is very easy to make, and the soup is surprisingly tasty even if there is only a tiny amount of seasoning added to it. The green of the broccoli in the white soup is appetising. It is a healthy soup! Use vegetarian dashi stock or omit the dashi stock to make it a vegan soup.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 350ml / 11.8 fl.oz soy milk
- 1/2 pack momen tofu ((150g / 5.3oz, note 1))
- 1 bunch broccoli ((about 200g / 7.1oz))
- Boiling water
- 1/2 tsp sea salt
- ¼ tsp shiro dashi ((note 2))
- Pepper
Instructions
- 1
Cut the thick stem off the broccoli. Peel the skin off the stem, quarter vertically, the cut into 3-4cm / 1⅛-1½" long sticks.
- 2
Cut the florets into bite-size (not too large) pieces.
- 3
Put the broccoli pieces in a bowl and add boiling water to submerge broccoli in water. Leave it for 1 minute. Drain.
- 4
Place tofu in a pot, break the tofu into large pieces using a spoon, then add soy milk. Bring it to a boil.
- 5
Reduce the heat to low and simmer very gently for 6 minutes (note 3).
- 6
Add broccoli pieces and shiro dashi to the pot and cook further 2-3 minutes (note 4).
- 7
Add salt and pepper to taste.
- 8
Serve while hot.