How to reduce bitterness in silken tofu 'cream' soup?
I made a 'cream' soup using silken tofu, vegetarian soup stock, (pre-packaged) fried onions, and a bit of white balsamic vinegar. It was pretty good but had a bitterness at the back of the palate. What can I do to remedy that?
Best Answer
The bitterness was likely due to one of two things: the vegetarian soup stock or the packaged fried onions. The stock would be a like candidate if you used a concentrate or boullion, rather than stock-in-a-box, which tends to be too sweet, if anything. Otherwise, look to the fried onions; if the ones you used are burnt or rancid, they would add an unpleasant bitterness to anything you added them to. Try tasting the ingredients individually until you locate the bitter flavor, and then swap in a better quality ingredient.
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How do you get rid of the bitter taste in soup?
Combine small amounts of an oil or fat such as olive oil or butter into your soup. These help cover up bitter flavors by coating the tongue, and they add a comforting and flavorful taste to your soup. If the previous use of salt or sugar has fixed your soup, you do not need to add fat.Can you use silken tofu to thicken soup?
6Tofu as a Soup Thickener As I mentioned earlier, tofu is a fantastic substitute for heavy cream; tofu has twice the amount of protein per serving and only 1/8th of the calories! Kristy from The Wicked Noodle has a delicious version of creamy tomato soup that uses silken tofu, just in time for the colder weather ahead.How do you reduce bitterness in food?
Easy Ways to Reduce Bitter Taste in Any FoodSilken Tofu with Soy Sauce, Onion \u0026 Garlic | Asian Side Dishes | Easy Asian Cooking
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