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Tofu Vegetable Soup (2)

01:41 Asmie's Kitchen 0 Comments


 This is a simple yet healthy soup cooked with blended raw Tofu (Danyen Awara) instead of egusi. It's delicious and can be served with swallow of your choice. Feel free to use meat, chicken, offals (kayan ciki) or fish. You can also use spinach instead of ugu leaves.

 INGREDIENTS:

10 pieces of raw Tofu (Awara) 

Fried Fish (deboned)

2 cups chopped ugu leaves

5 cups/ I small bowl (just like the size of the bowl in the picture) full of blended tomatoes, red bell peppers, onions, ginger, garlic, fresh curry leaves

1 cooking spoon oil

3 stock cubes

1 tsp salt

1 tsp Asmie's Kitchen Mixed Spices

1 tsp Asmie's Kitchen Secret of Cooking Spice

1 tsp Onga Stew

1 tsp thyme

Little potash (kanwa) or baking powder

 METHOD

Use your big blender, and blend the tofu (Awara) without adding water. Pack from the blender and set aside.

Boil the blended tomatoes red bell peppers, onions, ginger, garlic, fresh curry leaves, thyme, with a little potash or baking powder in case the tomatoes are sour. 

 Add the oil and fry till the oil appears on top of the stew, add the fried fish, spices, stock cubes, salt and stir cook for 5 minutes. Add the blended raw Tofu and stir well. Cook for 5-7 minutes. 

 Reduce the flame to low. Add the chopped, washed Ugu leaves. Stir and cook for another 5 minutes. Your soup is ready! Serve with Eba or any swallow of your choice.©Asmie's Kitchen

  All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen



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