Beef, Tofu, and Bean Sprout Soup
A delightful and nutritious soup combining savory beef, soft tofu, and crunchy bean sprouts, perfect for a comforting meal.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days or freeze for up to a month. Reheat in a pot over medium heat. Use fresh ingredients for best flavor. Adjust spice level by varying chilies and consider adding vegetables like spinach or bok choy.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 1g
Tried this recipe?Let us know how it was!