Ingredients Jump to Instructions ↓

  1. 12 oz 340g Fresh, firm tofu (bean curd) - rinsed and dried

  2. 6 oz 170g Asparagus stalks - trim off woody stems (medium)

  3. 4 cups 948ml Chicken broth

  4. 1 teaspoon 5ml Sugar

  5. 3 tablespoons 45ml Cider vinegar

  6. 1 tablespoon 15ml Soy sauce

  7. 1/4 teaspoon 1 1/3ml Black pepper, freshly ground

  8. 3 Tabasco sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut the tofu in 1/2-inch squares. Peel the asparagus stems if they are tough or gritty; cut asparagus in 1/8-inch slices, on a steep diagonal. Put all the ingredients except the asparagus in a large saucepan; cover the pan and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add the asparagus and cook for 1 minute more. Serve hot or refrigerate until needed and then reheat. This recipe yields about 5 cups of soup.


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