I have the recipe below for soup and would like to add Tofu. Which type of Tofu is best. How much Tofu should I add? At what point should I add it?
1 and ½ tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 teaspoon paprika
½ teaspoon cumin
I would like to try this soup recipe.
However, I don't want to buy fresh ginger as it will go to waste. Therefore, I plan to use ground ginger.
How much ground ginger should I use in this recipe?
The recipe says 5-6 medium...
Serves 4, Preparation 10 mins, Cooking 5 mins (if pre-made broth)
4 free-range eggs
80 g grated Pecorino Romano or grated Parmigiano cheese
nutmeg, a pinch
salt and pepper, a pinch
500 ml of beef broth, pre-made or from scratch
A chopped sprig of fresh parsley
The heat is increasing every day and the body demands something refreshing. And, on top of this, is tomato season right now. Can you think in anything better than this?
INGREDIENTS (SERVES 2)
Tomatoes (1 kg / 10 medium)
Bread baton (1)
Garlic clove (1)
Olive oil (1 tbsp)
Boiled eggs (2)...
A rather easy soup to make. Its surprisingly thick in consistency considering that there are no thickening agents added. My aim was to produce a green soup which is why I used the baby leeks rather than onions or large leeks. That way I could use the the green parts of the leek. Steaming or...
Serves 2, maybe 3
It's vegetarian as long as you use vegetable stock. This soup breaks very easily when you try to reheat, so don't make ahead or expect to have pretty leftovers, though it still tasted good.
1/2 Tbsp + 2 Tbsp unsalted butter, divided
1/2 of a large onion, 1/4 inch diced