Why Make This Recipe
Beef, Tofu, and Bean Sprout Soup is a nutritious and delicious dish that brings together rich flavors and healthy ingredients. It is easy to make, perfect for any time of the year, and warms you up on cooler days. The combination of beef, tofu, and fresh bean sprouts creates a satisfying meal that is both filling and healthy. Plus, if you enjoy soups that pack a punch, this one allows for customizable heat with the addition of chilies and chili oil.
How to Make Beef, Tofu, and Bean Sprout Soup
Ingredients:
- 250g thinly sliced beef (sirloin or chuck)
- 200g firm or extra-firm tofu, cut into cubes
- 150g fresh bean sprouts
- 500ml beef broth
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1-2 small green chilies, finely chopped
- 1 small onion, chopped (optional)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Fresh cilantro or parsley, for garnish
- Chopped green onions, for garnish
- Chili oil (optional, for extra heat)
Directions:
- Prepare Ingredients: Mince garlic and ginger, chop chili and onion (if using). Cut tofu and beef as indicated.
- Sauté Aromatics: Heat a little oil in a pot or wok. Sauté garlic, ginger, and chili (and onion if using) until fragrant.
- Brown Beef: Add the beef slices and stir-fry until they are lightly browned.
- Add Broth and Seasoning: Pour in the beef broth. Add soy sauce, sesame oil, salt, and pepper. Stir well.
- Simmer: Bring the mixture to a simmer, then reduce heat and let it simmer for about 10-15 minutes, or until the beef is tender.
- Add Tofu and Bean Sprouts: Add the tofu cubes and bean sprouts. Simmer for another 5-7 minutes, or until the bean sprouts are tender-crisp and the tofu is heated through.
- Garnish and Serve: Garnish with fresh cilantro or parsley and chopped green onions. Serve hot, optionally drizzled with chili oil for extra spice.
How to Serve Beef, Tofu, and Bean Sprout Soup
Serve this soup hot in bowls. You can enjoy it on its own or pair it with steamed rice or noodles for a complete meal. The fresh garnishes of cilantro, parsley, and green onions add a burst of flavor and a nice touch to the presentation.
How to Store Beef, Tofu, and Bean Sprout Soup
If you have leftovers, let the soup cool before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. When reheating, do so on the stovetop or in the microwave until heated through.
Tips to Make Beef, Tofu, and Bean Sprout Soup
- Use fresh ingredients for the best flavors.
- Feel free to adjust the level of spiciness by adding more or fewer chilies.
- Consider adding other vegetables like bok choy or mushrooms for variety.
Variation
You can also make this soup vegetarian by substituting the beef with more tofu and using vegetable broth instead of beef broth. This allows you to enjoy the same delicious taste without meat.
FAQs
1. Can I use different types of meat?
Yes, you can use chicken or pork if you prefer. Just adjust the cooking time accordingly.
2. Is it possible to make this soup ahead of time?
You can prepare the soup a day in advance. Just reheat it gently before serving.
3. Can I freeze this soup?
It is not recommended to freeze this soup, especially with the tofu and bean sprouts, as they may change texture. It is best enjoyed fresh.
Beef, Tofu, and Bean Sprout Soup
Ingredients
Main Ingredients
- 250 g thinly sliced beef (sirloin or chuck)
- 200 g firm or extra-firm tofu, cut into cubes
- 150 g fresh bean sprouts
- 500 ml beef broth
Aromatics
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1-2 small green chilies, finely chopped
- 1 small onion, chopped (optional)
Seasoning
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Garnish
- Fresh cilantro or parsley, for garnish
- Chopped green onions, for garnish
- Chili oil (optional, for extra heat)
Instructions
Preparation
- Mince garlic and ginger, chop chili and onion (if using). Cut tofu and beef as indicated.
Cooking
- Heat a little oil in a pot or wok. Sauté garlic, ginger, and chili (and onion if using) until fragrant.
- Add the beef slices and stir-fry until they are lightly browned.
- Pour in the beef broth. Add soy sauce, sesame oil, salt, and pepper. Stir well.
- Bring the mixture to a simmer, then reduce heat and let it simmer for about 10-15 minutes, or until the beef is tender.
- Add the tofu cubes and bean sprouts. Simmer for another 5-7 minutes, or until the bean sprouts are tender-crisp and the tofu is heated through.
Serving
- Garnish with fresh cilantro or parsley and chopped green onions. Serve hot, optionally drizzled with chili oil for extra spice.