Tag Archives: vegan soup

Japanese Curry Tofu Soup

Many of you may not know this, but I, the owner of a food blog, do not have a kitchen.  I have a microwave, rice cooker, and toaster oven.  Needless to say I have to get pretty creative in making dishes without resorting to eating garbage ramen or things of the like.  I’ve been eating A LOT of miso soup and today I just was not feeling misoey, I wanted Japanese curry, which is kind of an amalgamation of several different curries formed into one delicious powder.  While it meets the standard of a traditional English(Indian) Curry by having cumin, coriander, and turmeric it also has a slew of spices like cardamom, fenugreek, ginger, and probably six or seven more spices.  To make a normal Japanese curry you would make a beef or veal demi-glaze(beef or veal stock reduced into super concentrated beef or veal sauce) and then blend in the curry blend so you end up with a ridiculously unctuous sauce that coats your whole palate with curry goodness.   SOOOOOOoooo, instead of making it a palate coating ultra heavy served over beef delight I just changed it up and made it into a lighter dashi based soup.

 

Japanese Curry Tofu Soup

INGREDIENTS

  • 2cups – Dashi Broth
  • 1cup – Water
  • 1tbsp – S&B Oriental Curry Powder (heaping tablespoon)
  • 1tbsp – Soy Sauce
  • 1tbsp – Sake
  • 1tbsp – Mirin
  • 1/4lb – Soft Tofu (not silken though) cut into 1″ pieces
  • 1 – Green Onion, sliced
  • 1/4cup – Wakame Seaweed cut in small bite size pieces
  • 1/2 tsp – Pure Sesame Oil

RECIPE

  1. Make your dashi broth (link to recipe is above, and to make vegan sub dried shiitake for the bonito flakes)
  2. Combine water and dashi, bring to just barely a simmer
  3. Add soy sauce, sake, mirin, and curry powder
  4. Simmer 2 minutes add sesame oil and taste, adjust seasoning if needed
  5. Add tofu, onion, and seaweed and serve!