Tofu Soup

Recipe Ingredients

1/2 lb	227g / 8oz	Firm tofu
4 cups	948ml	Water
1		Celery stalk
2 cups	474ml	Napa cabbage - sliced
4		Green onions
3 tablespoons	45ml	Soy sauce
1 teaspoon	5ml	Garlic - crisp-fried in oil
1/2 cup	8g / 0.3oz	Cilantro sprigs - chopped
1/8 teaspoon	0.6ml	White pepper - ground

Recipe Instructions

Cut the tofu into cubes and place it in a large pot with water. Slice the celery diagonally into pieces about 1/8" thick and 1" long. Slice the cabbage into pieces 1/4" wide and 1" long. Add the vegetables to the pot. Bring to a gentle boil and cook about 3 minutes: the celery should be tender-crisp. Meanwhile, slice the onions diagonally into pieces about 1/8" thick and set aside.

Add the onions, soy sauce and crisp-fried garlic with its oil, to the pot. Remove the soup from the heat immediately and pour into a soup tureen. Garnish with cilantro sprigs and sprinkle the pepper on top.

William Crawford and Kamolmal Pootaraska, "Thai Home-Cooking"

Source:
Possum Kingdom Lake Cookbook

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