Freeze-Dried Tofu and Soy Milk Soup
Freeze-Dried Tofu and Soy Milk Soup

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, freeze-dried tofu and soy milk soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Freeze-Dried Tofu and Soy Milk Soup is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Freeze-Dried Tofu and Soy Milk Soup is something which I have loved my whole life.

Homemade tofu requires just three ingredients—soybeans, water and a coagulant—and a bit of planning ahead. Make your own and ditch the plastic So if you prefer, you can make the milk—and a bit extra to drink—a day or two in advance of making the tofu. This gets most of the prep out of the way. Tofu, also known as bean curd is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm.

To get started with this recipe, we must first prepare a few ingredients. You can have freeze-dried tofu and soy milk soup using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Freeze-Dried Tofu and Soy Milk Soup:
  1. Take 6 Koya dofu (freeze-dried tofu)
  2. Make ready 450 ml Processed soy milk
  3. Make ready 1/4 Carrot
  4. Get 1/2 Onion
  5. Prepare 5 grams Butter
  6. Make ready 1/2 Soup stock cube
  7. Prepare 1 Salt and pepper

Set a fine-mesh strainer over a mixing bowl. Dried Tofu Skin Soup (clear soup or miso soup) is the simple way of eating tofu skin. It is also called dried bean curd. Yuba is the collection of skin formed on the surface of heated soy milk.

Steps to make Freeze-Dried Tofu and Soy Milk Soup:
  1. Thinly slice the onions and carrots. Put the butter in a small pot, add the onions and carrots, season with salt and pepper, and stir-fry.
  2. When the vegetables have cooked, add the soy milk to Step 1, add the freeze-dried tofu (no need to rehydrate), and turn on the heat.
  3. Add the soup stock cube and simmer over low heat for 7~8 minutes. (If it comes to a boil, it will easily boil over, so be careful.)
  4. Once simmered, season with salt and serve.

It is also called dried bean curd. Yuba is the collection of skin formed on the surface of heated soy milk. Skins are dried in different shapes and sold in a pack at Japanese/Asian grocery stores. Then I tried lowering the soy milk to body temperature. And somewhere along the line Weepy showed up.

So that’s going to wrap it up with this special food freeze-dried tofu and soy milk soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!