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Peanut, Tofu And Sesame Soup

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  Raw peanuts 3⁄4 Cup (12 tbs), cooked
  Tofu 6 Ounce, cut into 1/2 inch cubes
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped onion 3⁄4 Cup (12 tbs)
  Chopped mushrooms 1 Cup (16 tbs)
  Stock 4 Cup (64 tbs) (From Cooking The Peanuts)
  Canned tomatoes with juice 2 Cup (32 tbs)
  Sesame seeds 7⁄8 Cup (14 tbs), ground and roasted
  Miso 1 Tablespoon (Soybean Paste)
  Salt 2 Teaspoon
  Dried chili peppers 1⁄4 Teaspoon
  Bay leaf 1 , remove when soup is cooked

Spread the cooked peanuts on a large cutting board and chop them coarsely. Set aside.
Using a small amount of oil, saute the tofu cubes with the celery, onions, and mushrooms. The tofu should brown lightly and the onions should be golden.
Combine the sauteed vegetables with the chopped peanuts in a large soup pot or saucepan. Stir in the peanut stock, tomatoes, and the roasted sesame seeds.
Bring the soup to a simmer. Then dissolve the miso in a small amount of the broth and return it to the pot.
Season with salt, chili peppers, and bay leaf. Simmer covered 20-25 minutes OR pressure cook for 3 minutes.

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