Tofu Soup with Pea Shoots and Radish

Serves 4.


1 teaspoon canola oil
2 garlic cloves, minced
1 teaspoon grated ginger
4 cups chicken or vegetable broth
kosher salt and freshly ground black pepper, to taste
firm tofu, sliced in cubes
1 cup pea shoots
4 radishes, thinly sliced
2 scallions, thinly sliced
1 teaspoon sesame oil
1 teaspoon rice wine vinegar


Heat canola oil in a saucepan over medium heat. Add garlic and ginger to infuse the oil with flavor, taking care not to brown the garlic. Stir in the chicken or vegetable broth and bring to a boil. Season with salt and pepper, if necessary. Remove from heat, and strain, if desired.

Divide the tofu, pea shoots and radish in 4 bowls, and ladle the broth over top. Garnish with scallions. Drizzle lightly with a few drops of sesame oil and rice wine vinegar. Serve immediately.

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