Читать книгу The Tofu Cookbook: Over 150 quick and easy recipes - Leah Leneman - Страница 19

This is almost a stew rather than a soup, and I serve it with wedges of wholewheat bread. Frozen tofu adds texture and protein, while the flavour comes from the mixture of sea vegetables. As the sea vegetables expand so greatly it would be easy to make large quantities of this; just quadruple the ingredients.

IMPERIAL/METRIC		AMERICAN
½ oz (15g)	wakame	½ oz
¼ oz (7g)	kombu	¼ oz
½ oz (15g)	arame	½ oz
6–8 oz (170–225g)	frozen tofu	¾–1 cup
1 small	onion	1 small
1	leek	1
2 tbs	vegetable oil	2 tbs
1 tin (about 14 oz [400g])	tomatoes	1 can (14–16 oz)
2	bay leaves	2
1 tbs	soy sauce	1 tbs

1 Put the wakame and kombu in a bowl and cover with ¾ pint (425ml, 2 cups) cold water. Leave to soak for 10–15 minutes.

2 Put the arame and tofu into another bowl and cover with boiling water. Cover the bowl and leave to soak for 10–15 minutes.

3 Drain the wakame and kombu, reserving the liquid. Chop them coarsely, discarding the inner stem of the wakame.

4 Drain the tofu and arame, and chop the tofu into small chunks.

5 Chop the onion and leek. Sauté in the oil in a large saucepan for 2–3 minutes. Add the tomatoes, bay leaves, wakame and kombu, arame, tofu, soy sauce, and the soaking liquid from the wakame and kombu. Bring to the boil, then lower the heat and simmer, uncovered, for about 20 minutes before serving.