Tofu Soup with Mushrooms and Tomatoes and an Apology

First an "Apology"
            I have been blogging for the past month or so and made a few wonderful friends. Only a week ago I found out that none of my comments which I left in fellow bloggers posts were published. After writing the comment, I used to press the "Name/Url" option but nothing used to happen, only the page was refreshed. I was so upset and breaking my head on what was wrong.I don't want people to think I was arrogant or something that I can't even read their post and respond with a good word in return.
             A very kind hearted friend "Kavita" of  "Seasoned and Dressed" helped me out on the basics. I resorted to "Blogger Help" which suggested that I check my system setup [i mac] and enable the "third party cookies" option. I did this and wanted to check wether it worked.
             Praying to all the known god's names, I tested this by posting a comment in my wonderful friend's post in "Prats Corner".....Volia, it worked.....my happiness knew no bounds. I take this opportunity to apologise for my "IGNORANCE" to all the kind-hearted souls who had the patience to visit my blog and leave their valuble comments. I am sorry.

Tofu Soup with Mushrooms and Tomatoes


         I am a personal fan of tofu because it is a wonderful healthy ingredient especially if you are trying to lose weight. Very high in protein and good fats, it just fills you up .
          
        This soup is a clear broth or "Canh" from the north of Vietnam has very little oil but full of flavour. I have adapted the original recipe basically to the ingredients that I had in my fridge and pantry........It tastes something like sweet and sour soup but with tomatoes...

Tofu [extra firm]: 200 gms.
Tomatoes [medium]: 3.
Button mushrooms: a handful.
Onion [medium]:1.
Green chilli: 1
Ginger: 1 inch piece.
Garlic pods: 5-6.

Vegetable stock cube [Knorr]: 1.
Hot water: 300-400ml.
Rice vinegar: 1 tbsp.
Brown sugar [unrefined cane sugar]: 1 tbsp.
Fresh lime juice: 2 tsp.
Vegetable oil: 1 tsp
Salt : to taste.

To garnish:
Plump red chilli:1
Coriander leaves.

1.Wash the mushrooms and slice. Chop the ginger and garlic. Slice the onion lengthwise. Cut tofu to bite size pieces and keep seperately.
2.Deseed the tomatoes and chop to pieces.
3. In a kadai heat oil. Add the ginger, garlic and green chillies. Saute until a wonderful aroma emanates.

4.Add the onions and saute until translucent.
5.Add the vegetable stock cube + hot water. Bring it to a boil and simmer for 2 mins.

6.Add the tofu cubes, tomatoes, brown sugar and vinegar. Simmer for 5 minutes.
7.Check salt. Put off the flame and add lime juice.
8.Let the soup rest for a couple of hours for the flavours to blend.
9.Warm the soup when serving, garnished with sliced red chillies and coriander.

For the original recipe go here

This is for the event "AWED" by DK of chefinyou.com which has food of Vietnam as the theme for December, guest hosted by Priya of mharorajasthanrecipes.blogspot.com

 Sending it to "HCC - Lunchbox Ideas" by Anamika  an event originally by Smitha .

Enjoy.....

Scribbled by Reva.