Easy Japanese Soy Milk Tofu Curry Soup (Vegetarian)
- 1 box of firm tofu
- 1 large onion (diced)
2-3 cubes Japanese curry
- 1 large potato
- 1 carrot
- 1 cup of soy milk
- 1 1/2 cup of water
Peel and cut onion, potato, and carrot into small chunks.
Add chopped firm tofu, chopped vegetables to a large pan and add the soup (water and soy milk) and simmer for 10 minutes until the vegetables become tender.
Add 2-3 blocks of curry to the vegetables and simmer for another 10 minutes. Stir until curry sauce is thick and smooth.
- Serve with rice.
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