Ginger carrot tofu soup



1 lbsfrozen carrots
1small onion
12 to 3 inch piece of fresh ginger
1/2 tspfive-spice powder
2 cupscarrot juice
1 lbstofu (medium or firm)
1/2 cupcorn starch
1.5 tbspcurry powder
1 cupchicken or vegetable stock
2 cupswater

Marinade *

3 inch cubegrated ginger
2 tbspsoy sauce
1 tbsplemon juice
1 tbspcurry powder
1 tbspgarlic powder


  1. Press tofu (cut into slices, sit it between two towels, and set something heavy on top; leave for 30 minutes). Cube it. Marinate it in the describe marinade.
  2. Meanwhile, heat oil at medium heat. Add vegetables, cook until just becoming soft, about five minutes. Add five-spice, carrot juice, stock, and water. Season with salt and pepper to taste, then simmer until tender (about 20 minutes).
  3. Dry the tofu. Mix corn starch and curry powder, then coat the tofu with it. Over high heat, shallow fry tofu in batches until crispy.
  4. After soup is done simmering, blend with an immersion blender (or carefully add to a normal blender and blend in batches). Ladle into bowls and top with the fried tofu.


    • Marinade is work in progress. The dish is fine without, but the tofu is flavorless since it has no time to absorb the flavors from the soup.