Delicious and satisfying, this meal is great to support your Kidney function. For diversity, add green leafy vegetables in the last minute of cooking.

Yields1 Serving
 1 package of tofu
 ¼ pound cod
 5 Tablespoon of sweet potato starch
 1 Tablespoon of wine
 3 teaspoons of salt
 2 Tablespoons of olive oil
 1 tomato, cut into 1/4 inch slices
 2 scallions, diced
 ½ teaspoon of sugar
 1 quart of boiling water
 5 slices of ginger
 Drizzle of sesame oil
1

Cut the tofu into 1/4 inch cubes.
Hint: Freeze tofu before cutting.

2

Chop fish so pieces are about a 1/8 of an inch and place in a small bowl.

3

Add mushroom seasoning, 1/2 teaspoon of salt, 1/4 teaspoon of sugar, wine and mix well.
Then add 2 tablespoons of cornstarch and mix well again.
Hint: If the mixture is not thick, add one more tablespoon of cornstarch.

4

Drizzle 1/2 teaspoon of oil over the fish mixture and mix well.
Set aside.

5

Heat the wok and add the remaining oil and salt.
Add the tomatoes and half of the scallions to the wok and toss for one minute.

6

Add tomato mixture to a pot of boiling water.

7

Add remaining salt, diced ginger, and remaining cornstarch to soup.
Mix well.
Tip: When adding cornstarch during this step, mix 1 teaspoon of cold water to cornstarch before adding to the soup.

8

Slowly drop the fish mixture into boiling water. Allow the fish to cook for 2 minutes.

9

Add the remaining scallions. Drizzle the sesame oil over the soup and serve.

10

Option: Add pepper or spice to soup.

Category, Cooking Method

Ingredients

 1 package of tofu
 ¼ pound cod
 5 Tablespoon of sweet potato starch
 1 Tablespoon of wine
 3 teaspoons of salt
 2 Tablespoons of olive oil
 1 tomato, cut into 1/4 inch slices
 2 scallions, diced
 ½ teaspoon of sugar
 1 quart of boiling water
 5 slices of ginger
 Drizzle of sesame oil

Directions

1

Cut the tofu into 1/4 inch cubes.
Hint: Freeze tofu before cutting.

2

Chop fish so pieces are about a 1/8 of an inch and place in a small bowl.

3

Add mushroom seasoning, 1/2 teaspoon of salt, 1/4 teaspoon of sugar, wine and mix well.
Then add 2 tablespoons of cornstarch and mix well again.
Hint: If the mixture is not thick, add one more tablespoon of cornstarch.

4

Drizzle 1/2 teaspoon of oil over the fish mixture and mix well.
Set aside.

5

Heat the wok and add the remaining oil and salt.
Add the tomatoes and half of the scallions to the wok and toss for one minute.

6

Add tomato mixture to a pot of boiling water.

7

Add remaining salt, diced ginger, and remaining cornstarch to soup.
Mix well.
Tip: When adding cornstarch during this step, mix 1 teaspoon of cold water to cornstarch before adding to the soup.

8

Slowly drop the fish mixture into boiling water. Allow the fish to cook for 2 minutes.

9

Add the remaining scallions. Drizzle the sesame oil over the soup and serve.

10

Option: Add pepper or spice to soup.

FISH AND TOFU SOUP

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