Asian-style tofu soup

Asian-style tofu soup

Total: 50 Min. | Active: 20 Min.
vegetarian, lactose-free, Low Carb
Nutritional value / people: 211 kcal
, Fat: 12 g
, Carbohydrate: 11 g
, Protein: 10 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

100g tofu
2tbsp soy sauce
1 garlic clove
½ yellow pepper (approx. 100 g)
2 spring onions incl. green parts
1tbsp sesame oil
6dl vegetable bouillon
60g bean sprouts
¼tsp cayenne pepper
¼tsp ginger powder
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How it's done

Cut the tofu into approx. 1 cm cubes, place in a deep-sided bowl. Pour over the soy sauce, cover and leave to marinate in the fridge for approx. 30 mins.

Slice the garlic, dice the pepper, cut the spring onions into thin strips and slice the green part into rings. Heat the oil and sauté the garlic, onions and pepper for approx. 3 mins. Add the stock and bring to the boil.

Reduce the heat and simmer the soup for approx. 5 mins. on a low heat. Add the tofu with the marinade, bean sprouts and green part of the spring onions, gently heat, season the soup and serve. Serve with white bread.


Peeling garlic

Peeling garlic

Cutting sweet peppers

Cutting sweet peppers

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