Sprouts and Tofu Soup

Sprouts and tofu soup is a protein rich soup. Tofu is also called bean curd, it is prepared from soy milk and is considered to be a good source of proteins. Sprouts curries are commonly prepared, but I just thought of trying something new with these protein rich sources.

Measurement: 1 Cup = 180 ml
Serves: 3

Ingredients:

1. Sprouted green grams (moong) - 1/4 cup
2. Sprouted moth beans (matki) - 1/4 cup
3. Tofu (cubes or strips) - 1/2 cup
4. Onion (chopped) - 1 small
5. Garlic cloves (chopped) - 3 to 4
6. Ginger (grated) - 1/4 tsp
7. Soya sauce - 1 tsp
8. Tomato ketchup - 1 tsp
9. Chilly vinegar - 1 tsp
10. Pepper powder - 1/4 tsp
11. Butter - 1/2 tsp
12. Oil - 1/2 tsp
13. Corn flour - 1 heaped tbsp
14. Water - 500 to 600 ml
15. Corriander leaves (chopped) - for garnishing
16. Salt to taste

Procedure:

• Heat a frying pan, drizzle oil and stir fry tofu, keep aside.
• Melt butter in a sauce pan and add onion, stir fry for a min.
• Add ginger and garlic, stir fry for 5 seconds.
• Add sprouted green grams and moth beans, stir fry for a min.
• Add water and bring it to boil.
• Combine corn flour with 2 tbsp water and keep aside.
• When the sprouts are half cooked, add salt and corn flour paste.
• Add soya sauce, tomato ketchup and chilly vinegar, stir well.
• Add tofu and pepper powder, simmer for a min.
• Garnish with corriander leaves. 
• Serve hot.

Tip:

• If you want it to be spicy, then add crushed green chilly along with ginger and garlic.
• The sprouts should be half cooked, do not overcook them because overcooking affects nutritional quality.