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Peanut, Tofu and Sesame Soup Recipe
|Raw peanuts||3⁄4 Cup (12 tbs), cooked|
|Tofu||6 Ounce, cut into 1/2 inch cubes|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped mushrooms||1 Cup (16 tbs)|
|Stock||4 Cup (64 tbs) (From Cooking The Peanuts)|
|Canned tomatoes with juice||2 Cup (32 tbs)|
|Sesame seeds||7⁄8 Cup (14 tbs), ground and roasted|
|Miso||1 Tablespoon (Soybean Paste)|
|Dried chili peppers||1⁄4 Teaspoon|
|Bay leaf||1 , remove when soup is cooked|
Serving size: Complete recipe
Calories 1722 Calories from Fat 1028
% Daily Value*
Total Fat 122 g187.6%
Saturated Fat 17.9 g89.5%
Trans Fat 0 g
Cholesterol 9.3 mg
Sodium 6948.1 mg289.5%
Total Carbohydrates 87 g29%
Dietary Fiber 31.8 g127.1%
Sugars 29 g
Protein 88 g175.6%
Vitamin A 56.9% Vitamin C 112.1%
Calcium 140% Iron 134%
*Based on a 2000 Calorie diet
Using a small amount of oil, saute the tofu cubes with the celery, onions, and mushrooms. The tofu should brown lightly and the onions should be golden.
Combine the sauteed vegetables with the chopped peanuts in a large soup pot or saucepan. Stir in the peanut stock, tomatoes, and the roasted sesame seeds.
Bring the soup to a simmer. Then dissolve the miso in a small amount of the broth and return it to the pot.
Season with salt, chili peppers, and bay leaf. Simmer covered 20-25 minutes OR pressure cook for 3 minutes.