Salmon Tofu Soup with Bean Sprouts Recipe

This is a very nutritious soup, also a great way to enjoy salmon and tofu. You can follow this soup recipe as is, or substitute your favorite fish as well.

Pot, wok, bowl.

2-3 salmon steaks, at least 1-inch thick, cut into 1-inch cubes

1 block firm tofu, about 3.5 oz./100 g, cut into 1-inch cubes

2 oz./40 g dried kelp, soak in water for 10 minutes, then rinse well.

5 fresh mushrooms, cut into thin strips

1/2 cup bean sprouts

1 tbsp.chopped scallion

1 tbsp.crushed garlic cloves

1 tbsp.light soy sauce

2 tbsps.vegetable oil

P1

1. In a large wok over medium heat, heat 2 tbsps.vegetable oil till hot, then saute scallion and garlic cloves briefly until aromatic, about 20 seconds, then turn off the heat (P2).

P2

2. In a pot, add 2-3 cups water and turn on medium heat, add sauted scallion /garlic mixture, soaked kelp, tofu cubes, and bean sprouts, cook for 3 minutes, then add mushroom strips and slamon cubes, swirl 1 tbsp.light soy sauce into the pot, cover and allow to cook over medium heat until steam appears (P3).

P3

3. Turn off the heat and let sit for 3 minutes to absorb the flavors, then ladle into warmed bowls, serve hot (P4).

P4