A comforting soup with hearty tofu puffs and tender melon slices
Hi! I'm Jameson, traditional Chinese restaurant kid turned queer plant-forward food lover. I am so happy you are here and I hope you stay for some tea.
Jameson Hsu
•
August 25, 2024
I love how balanced and nourishing this meal is. There is something so special about a golden/yellow broth! It is the broth of life. It is great paired with plain rice or kabocha rice.
In a medium sized pot, boil water. While the water is boiling, prep your vegetables.
Once the water comes to a boil, add in the tofu puffs (2 cups), fuzzy melon (1 ½ cups), carrots (½ large), and ginger (2 slices).
Add in the light soy sauce (1 Tbsp), and Yondu (1 Tbsp) (or use vegetable bouillon or veg chicken bouillon).
Let that simmer on low heat until everything softens.
Add in the miso paste (3 Tbsp) using a ladle or sieve.
If you don’t want too much of the oil from the fried tofu puffs,, you can rinse them a bit before adding them to the soup.
Make sure to discard any foam and excess oil that rises to the top
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