Best 2 Silky Bean Curd Soup With Greens Recipes

Indulge in the delectable flavors of Silky Bean Curd Soup with Greens, a symphony of textures and flavors that will tantalize your taste buds. This hearty soup features soft and silky bean curd, vibrant greens, and a savory broth that comes together in perfect harmony. Discover the goodness of bok choy, spinach, and Chinese celery, each adding a distinct layer of flavor and nutrients. Enhance your culinary journey with variations like Silky Bean Curd Soup with Wontons, where succulent shrimp and pork wontons elevate the soup to a new level of satisfaction. For a vegetarian delight, try the Silky Bean Curd Soup with Mushrooms, where earthy shiitake and wood ear mushrooms add a rich umami flavor. And for a unique twist, explore the Silky Bean Curd Soup with Clams, a seafood lover's paradise where briny clams impart a delightful briny essence. Whichever variation you choose, prepare to embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PARMESAN WHITE BEAN SOUP WITH HEARTY GREENS

Parmesan White Bean Soup With Hearty Greens image

Whatever you do, don't throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup's broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.

Provided by Ali Slagle

Categories dinner, soups and stews, main course

Time 2h

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons extra-virgin olive oil
1 head garlic, halved crosswise
10 ounces Parmesan rinds, enclosed in cheesecloth or muslin
1 lemon, rind peeled into thick strips with a vegetable peeler, then halved and juiced
8 sprigs fresh thyme
1/2 teaspoon red-pepper flakes
1 pound hearty greens (such as escarole, kale, mustard greens or rapini), stemmed and torn into bite-size pieces
Kosher salt and black pepper
2 (15-ounce) cans white beans (such as Great Northern or cannellini) or chickpeas, drained and rinsed
Freshly grated Parmesan, for serving

Steps:

To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.

BEAN CURD SOUP

Bean Curd Soup image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups vegetable stock
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon preserved radish
1/2 teaspoon ground white pepper
4 ounces bean curd, cut into 1/2-inch cubes
2 scallions, cut on bias in 1-inch lengths
Lime wedges

Steps:

In a medium saucepan, combine vegetable stock, fish sauce, soy, preserved radish and white pepper. After the mixture has come to a simmer, add bean curd cubes and cook for about a minute. Add scallions and allow to warm through. Ladle into bowls and serve with lime wedges.

Tips:

To make the silken tofu soup extra smooth, blend the tofu until it reaches a creamy consistency.
Use a variety of greens in the soup for added flavor and texture. Some good options include spinach, kale, bok choy, and watercress.
Add a splash of sesame oil or soy sauce to the soup for extra flavor.
Serve the soup with a side of rice or noodles for a complete meal.

Conclusion:

Silky tofu soup with greens is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. With its creamy texture and flavorful broth, this soup is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this silken tofu soup with greens a try!