MY MOTHER TOFU SOUP

When I was child, I live in east part of Java Island, Indonesia, there is only two season of climate we have in Indonesia, dry and wet season, dry meaning full of sunshine and high humidity. While in wet season would be rainy all day, for complete six months. I was had quite good experience of upbringing, my mother often cooked us comfort food and our life was about eating, even though I am come from poor family my mother able to create something cheap becoming really light, delicious and comforting, things that I grateful, love you Mom.

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Sitting in front of window in my family room, watching the rain pour down, smelling the earth, and have this dishes in my hand, I wont ask for more, happiness is so simple and not necessarily expensive, for me hehe.

This dishes give me some sentiment, I remember, on rainy, wet, cold days, my mother cook this dishes for us, light and warm soup to be enjoy with rice. This soup originally only consist, vegetable broth, tofu and Napa cabbage, thats all, with minimum seasoning from garlic, shallot and spring onion, if you have flat leaves parsley the soup would be even more spectacular. In this recipe I add some carrots, because my kids are crazy about carrots, but you always can improvises with your preference of vegetable, but I suggest to choose subtle and delicate flavour vegetable, so the vegetable wont over power the lightness of the soup.

Shall we, I hope you enjoy this recipe

MY MOTHER TOFU SOUP

Serve 2-3 bowl soup

Ingredient

  • 250 gram firm tofu, cube it
  • 10 leaves of Napa cabbage, slice it for 6-7cm, or depend on your preference
  • 1-2 small carrot, slice it thinly
  • 3 garlic clove, slice it
  • 1 shallot, slice it
  • 1 spring onion slice it roughly
  • 1 liter of vegetable broth – unsalted
  • 1-2 tsp sea salt
  • 1-2 tsp brown sugar
  • 1/2 tsp white pepper
  • 1 tbs vegetable oil

HOW TO

  1. Under medium heat, put medium size pot, after the pot are hot, put inside vegetable oil, garlic and shallot, sautéed them until fragrance.
  2. After the garlic and shallot are fragrance put inside the vegetable broth and the carrot, let it boiling.
  3. After the broth are boiling season with sea salt, sugar and pepper, correcting the flavour, by correcting you can add more salt, sugar or pepper.
  4. After the broth are season perfectly, put inside tofu and Napa cabbage. Lastly before you take it of from the heat, put inside the spring onion.
  5. It is done, you can enjoy it with sprinkle of flat leaves parsley and fried shallot.

 

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