How to make Bean Curd And Bean Sprout Soup -
Healthy and rich sprout soup
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tofu (टोफू), Bean Sprouts (अंकुरित मूंग)
Cuisine : Chinese
Course : Soups
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Bean Curd And Bean Sprout Soup Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bean Curd And Bean Sprout Soup Recipe
Tofu cut into 1 inch cubes 200 grams
Bean Sprouts 1/2 cup
Oil 1 tablespoon
Garlic crushed 3 cloves
Vegetable stock 5 cups
Oyster sauce 2 tablespoons
Soy sauce 2 tablespoons
Salt to taste
Sugar a pinch
Fresh button mushrooms sliced 7-8
Fresh coriander leaves chopped 1 tablespoon
White pepper powder a pinch
Method
Step 1
Heat oil in a non stick pan, add garlic and cook till golden brown. Add vegetable stock, oyster sauce, soy sauce, salt and sugar and let it simmer for fifteen to twenty minutes.
Step 2
Add mushrooms, bean sprouts, bean curd and simmer for five minutes. Serve hot garnished with coriander leaves and white pepper powder.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
