why make this recipe
Beef, Tofu, and Bean Sprout Soup is a delightful dish that combines savory beef with the soft texture of tofu and the crunch of bean sprouts. It’s not only quick to prepare but also packed with flavor and nutrients. This soup is perfect for a comforting meal after a long day. It warms you up and fills you up without being too heavy.
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 (or water with beef bouillon cubes)
- 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 (adjust to taste)
- Fresh cilantro or parsley, for garnish
- Chopped green onions, for garnish
- Chili oil (optional, for extra heat)
Directions:
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Prepare Ingredients: Mince the garlic and ginger. Chop the chili and onion if you are using it. Cut the tofu and beef as indicated.
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Sauté Aromatics: Heat a little oil in a pot or wok. Sauté the garlic, ginger, and chili (and onion if using) until they are fragrant.
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Brown Beef: Add the beef slices and stir-fry until they are lightly browned.
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Add Broth and Seasoning: Pour in the beef broth. Add soy sauce, sesame oil, salt, and pepper. Stir everything well.
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Simmer: Bring the mixture to a simmer. Reduce the heat and let it simmer for about 10-15 minutes, or until the beef is tender.
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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.
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Garnish and Serve: Garnish with fresh cilantro or parsley and chopped green onions. Serve hot with optional chili oil if you want more heat.
how to serve Beef, Tofu, and Bean Sprout Soup
Serve the soup in bowls while it’s hot. You can enjoy it by itself or with steamed rice or noodles for a heartier meal. It is also great as a starter for any Asian-inspired dinner.
how to store Beef, Tofu, and Bean Sprout Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. You can also freeze it for up to a month. When you’re ready to eat, reheat it in a pot over medium heat.
tips to make Beef, Tofu, and Bean Sprout Soup
- Use fresh ingredients for the best flavor and nutrition.
- You can adjust the spice level by adding more or fewer chilies.
- If you want a thicker soup, you can add a bit more tofu or even some corn starch mixed with water.
- Experiment with other vegetables like spinach or bok choy for added nutrients.
variation
You can easily switch the beef with chicken or shrimp for a different flavor profile. If you prefer a vegetarian option, simply omit the beef and use vegetable broth instead.
FAQs
1. Can I use a different type of meat?
Yes, you can substitute the beef with chicken, pork, or shrimp depending on your preference.
2. Is this soup gluten-free?
To make it gluten-free, use tamari instead of soy sauce.
3. Can I add more vegetables?
Absolutely! Feel free to add other vegetables like carrots, mushrooms, or leafy greens to make the soup even healthier.
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 (or water with beef bouillon cubes)
Aromatics and Seasoning
- 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 (adjust to taste)
Garnishments
- Fresh cilantro or parsley, for garnish
- Chopped green onions, for garnish
- Chili oil (optional, for extra heat)
Instructions
Preparation
- Mince the garlic and ginger. Chop the chili and onion if you are using it. Cut the tofu and beef as indicated.
Cooking
- Heat a little oil in a pot or wok. Sauté the garlic, ginger, and chili (and onion if using) until they are 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 everything well.
- Bring the mixture to a simmer. Reduce the 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.
- Garnish with fresh cilantro or parsley and chopped green onions. Serve hot with optional chili oil for more heat.