vegan bean curd soup

Bean Curd soup

Bean Curd soup
  • 1-2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 2 teaspoons minced garlic
  • 2 litres of faux chicken stock (can substitute with vegetable stock)
  • 200 gram tubular shaped fried bean curd
  • 2 carrots peeled & chopped
  • 1 bunch of pak choy leaf chopped
  • 6 button mushrooms chopped
  • 2 tablespoons mushroom soy
  • 1 teaspoon pepper
  • 1 teaspoon sesame oil
  1. In a large soup pot heat vegetable oil & add the onion and garlic and cook stirring for 1 minute
  2. Add stock, vegetables, bean curd, soy sauce and pepper
  3. Bring to a boil then reduce heat and simmer for 30 minutes
  4. Stir in sesame oil just before serving


4 Responses to Bean Curd soup

  1. Margaret B. May 17, 2016 at 4:59 pm #

    I’ve not heard of ‘tubular bean curd’ before, can we substitute tofu??
    Thank you for sharing some really great recipes.

    • Nikki May 17, 2016 at 7:14 pm #

      Hi Margaret,
      Dried bean curd can be found in most Asian grocers & I think gets unjustly ignored by most people.
      By all means you could use tofu. If I had a choice, I would use puffed tofu.
      Let me know how you go!
      Thanks & enjoy 🙂
      Nikki x

      • Margaret B. May 17, 2016 at 7:42 pm #

        Thanks Nikki, I live in a little rural village with no Asian grocers in sight. Haven’t heard of ‘puffed tofu’ either so thought I would try regular firm tofu, thinly sliced and fried in grapeseed oil.

        • Nikki May 26, 2016 at 6:24 pm #

          That sounds nice Margaret! 🙂

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