Kang Jyd Taohu Thai Tofu Soup
Warm, nourishing, and brimming with authentic Thai flavors, Kang Jyd Taohu Thai Tofu Soup is a comforting bowl of goodness that's both light and satisfying. Featuring silky soft tofu, vibrant vegetables like carrots, baby corn, and cabbage, and a fragrant, soy-infused broth, this recipe is the perfect fusion of simplicity and flavor. A quick sauté of garlic adds depth, while fresh green onions and cilantro lend a bright, herbaceous finish. Ready in just 35 minutes, this wholesome, low-fat soup can be enjoyed as a starter or a light main dish, making it a perfect addition to your weeknight meal rotation. Plus, it's easy to customize with chicken or vegetable stock, tailoring it to suit vegetarian or non-vegetarian preferences. Whether you're looking for a healthy tofu soup recipe or a cozy Thai soup that's easy to make, this dish delivers on all fronts!
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Recipe Information
Ingredients
- 400 grams Soft tofu
- 6 cups Water
- 2 cups Chicken or vegetable stock
- 3 cloves Garlic
- 1 medium Carrot
- 100 grams Baby corn
- 1 cup Cabbage
- 2 stalks Green onions
- 2 tablespoons Soy sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 2 tablespoons Fresh cilantro
- 1 teaspoon Oil
Instructions
Cut the soft tofu into 1-inch cubes and set aside. Peel and finely chop the garlic. Slice the carrot thinly, cut the baby corn in half lengthwise, and roughly chop the cabbage. Slice the green onions into 1-inch pieces.
Heat 1 teaspoon of oil in a large pot over medium heat. Add the chopped garlic and sauté until fragrant, about 1 minute.
Pour in the water and chicken or vegetable stock. Bring to a gentle boil.
Add the carrots and baby corn to the pot. Let them simmer for about 5 minutes or until slightly tender.
Stir in the cabbage and tofu cubes carefully, so the tofu does not break apart. Cook for another 3-4 minutes.
Season the soup with soy sauce, salt, and white pepper to taste. Adjust seasoning as needed.
Turn off the heat and gently stir in the green onions. Let the residual heat soften them slightly.
Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot as a starter or light main dish.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4205 mg | 183% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 13.3 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1327 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
