Curried Summer Squash Soup With Yuba and Cilantro
Updated November 16, 2022
Dwight Eschliman for The New York Times. Food Stylist: Daniel Patterson.
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon vegetable oil
1 medium yellow onion, sliced
1 teaspoon minced fresh ginger
1 teaspoon minced lemongrass
Salt
1 teaspoon curry powder
2 pounds (about 5 medium) summer squash, thinly sliced
1 cup coconut milk
1 sheet yuba, cut into pieces about ¼ inch by ½ inch
¼ cup chopped cilantro leaves
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 128 calories; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 11 grams fat; 2 grams fiber; 491 milligrams sodium; 3 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, combine the oil, onion, ginger, lemongrass and a pinch of salt. Place over medium-low heat and sauté until the onion is tender. Add the curry powder and stir for 2 minutes.
- Step 2
Add the squash, coconut milk and 3 cups of water. Season with salt. Cover and simmer until the squash is tender. Allow the soup to cool until no longer steaming. Working in batches, purée in a blender until smooth.
- Step 3
Pass the soup through a fine-meshed strainer set over the saucepan and return to medium-low heat. Add the yuba and bring to a simmer. Remove from heat, stir in the cilantro and adjust salt to taste.
Private Notes
Comments
I set out to make the soup easy to freeze/thaw and made the following adjustments which worked well: Increased to 1T curry powder and toasted/fried it to bloom it Added 5T nutritional yeast to the soup instead of yuba at the end Added 1/3 cup cilantro stems and leaves to a batch of the soup going into the blender Adjusted seasoning at end with salt and: 2 tsp white balsamic vinegar 1/4 tsp white pepper 1/2 tsp sugar
What would be a good substitute for the yuba/tofu to accommodate a soy allergy?
I increased curry to 1T. I only blended half the vegetables and left half unblended. Once ready, I added tofu in small cubes and small chunks of white fish to cook delicately in the curry before serving.
What is “one sheet” of yuba? I can get the Hodo brand at my regular grocery store, and it comes in a 5oz package, but the product is sort of laminated, so is each of the layers a sheet? Can you add ounces to recipe please? (Hodo brand is definitely not dehydrated, as I’ve seen others mention. And it’s delicious, so I’ll surely just go ahead and use it all - more is better - but I do find the one sheet designation to be too vague)
This is so delicious for end of summer. I added some Better Than Boullion (vegetable) to the water, and modified like another user suggested:increased to 1T curry powder and toasted/fried it to bloom it Added 5T nutritional yeast to the soup instead of yuba at the end plus 2 tsp rice vinegar 1/4 tsp white pepper 1/2 tsp sugar
Once cooked, can this be frozen successfully?