Japanese Soup with Tofu, Leek, and Potatoes Recipe
This soup is a bit like a cross between Polish potato soup and Japanese broth – light yet filling. In Japan, similar soups are eaten on cooler days as a simple home-style lunch or dinner, often served in a bowl alongside rice. Tofu replaces meat here, while leek and potatoes give it a familiar, comforting “homemade” flavor.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
Ingredients
- plain tofu - 250 g
- potatoes - 3 pcs
- leek - 1 pcs
- carrot - 1 pcs
- vegetable broth - 1 l
- soy sauce - 2 tbsp
- vegetable oil - 1 tbsp
- fresh ginger - 1 cm
- spring onion - 2 pcs
- salt - 0.25 tsp
- pepper - 1 pinch
Main Ingredient:
tofu
Preparation
- Drain the tofu, wrap it in paper towel and gently press with your hand to remove excess water. Cut into cubes about 1.5 cm on each side.
- Peel the potatoes and cut into medium-sized cubes. Peel the carrot and slice into thin half-moons.
- Wash the leek thoroughly, cut it in half lengthwise, then slice into thin half-moons.
- Heat the oil in a large pot over medium heat. Add the leek and cook for 3–4 minutes, stirring, until it softens and turns slightly translucent but does not brown.
- Add the grated ginger and cook for about 30 seconds more, until it becomes very fragrant.
- Pour in the vegetable broth, add the potatoes and carrot. Bring to a boil, reduce the heat and cook for 12–15 minutes, until the potatoes are tender but not falling apart.
- Add the tofu cubes and soy sauce, and gently stir. Simmer for another 3–4 minutes over low heat so the tofu warms through and absorbs the flavor of the soup.
- Taste and season with salt and pepper, keeping in mind that soy sauce is salty.
- Serve the soup hot, sprinkled with the chopped green part of the spring onion.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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