Recipe: Vietnamese soup with chicken broth, tomato and tofu

This Vietnamese tomato tofu soup based on our chicken bone broth tastes delicious and does good.

Author: Sebastian Unterhuber
Average reading time: approx. 1 minute

Recipe for 4 persons as starter
cooking time: approx. 20-25 minutes

ingredients:

• 150 g soft tofu, cut into cubes
• 2 glasses of JARMINO chicken bone broth
• 4 Roma tomatoes, quartered
• 1 tablespoon shallots, chopped
• 1 tablespoon coconut oil (alternative: olive oil)
• 1 tablespoon coconut blossom sugar
• 2 tablespoons of strained tomatoes
• 1/2 tsp rock salt or sea salt
• 1/2 tsp black pepper, ground
• 1/2 cup of straw philipple or mushrooms, halved
• 1/4 tsp chili flakes
• 2 teaspoons tamarind paste
• 1 beaten egg
• 1/2 cup flat garlic chives (alternatively: ordinary chives)
• 1 tsp coriander

Preparation:

1. Bring the JARMINO bone stock from the chicken to the boil. Add the tofu and simmer gently for 3 minutes.
2. In a small pan, fry the shallots in oil for one minute.
3. Add half of the tomatoes, sugar, salt, pepper and chili and simmer gently for 3 minutes until the tomatoes start to melt.
4. Add the rest of the tomatoes as well as the tomato sauce and the mushrooms to the chicken broth.
5. Bring to the boil and gently stir in the tamarind paste and half of the beaten egg.
6. Add coriander and garlic chives
7. Enough for 4 people as a starter.