Portuguese caldo verde with smoked tofu
Caldo verde is Portugal’s classic green cabbage soup—creamy potato base, finished with finely shredded kale. Kikkoman Ramen Soup Base and Kikkoman Soy Sauce add a delicate umami depth, topped with crispy smoked tofu and crunchy fried onions.
Nutritional facts (per portion):
1,627 kJ / 390 kcalPreparation
Step 1
1 small onion – 1 garlic clove – 1 tsp Kikkoman Toasted Sesame Oil – 300 g potatoes – 1 bay leaf
Dice the onion and finely chop the garlic. Heat the Kikkoman Sesame Oil in a saucepan and gently sauté both. Dice the potatoes, add them with the bay leaf and sauté briefly.
Step 2
500 ml water – 2 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
Pour in the water and the Kikkoman Ramen Soup Base, bring to the boil and simmer for about 15 minutes. Remove the bay leaf. Blend the soup—it should be very creamy but still fairly thin.
Step 3
150 g fresh kale (or frozen)
Cut the kale into very fine strips (if using frozen kale, defrost it first), stir into the soup, bring back to the boil and cook covered for 3–5 minutes.
Step 4
100 g smoked tofu – 1 tsp Kikkoman Toasted Sesame Oil – 1 tsp Kikkoman Naturally Brewed Soy Sauce
Cut the tofu into cubes. Heat the Kikkoman Sesame Oil in a small frying pan and fry the tofu until crisp, then season with the Kikkoman Soy Sauce.
Step 5
2 tbsp Kikkoman Naturally Brewed Soy Sauce – Freshly ground pepper to taste – Ground nutmeg – 1 tsp Kikkoman Toasted Sesame Oil – 2 tsp crispy fried onions
Season the soup with the Kikkoman Soy Sauce, pepper and nutmeg, then serve in bowls. Drizzle with the Kikkoman Sesame Oil, top with the tofu from Step 4 and the crispy fried onions and serve.
Tip:
If you don’t have kale, fresh kohlrabi leaves work really well here too—use them the same way.
Recipe-ID: 1716
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1 small onion – 1 garlic clove – 1 tsp Kikkoman Toasted Sesame Oil – 300 g potatoes – 1 bay leaf
Dice the onion and finely chop the garlic. Heat the Kikkoman Sesame Oil in a saucepan and gently sauté both. Dice the potatoes, add them with the bay leaf and sauté briefly.
500 ml water – 2 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour
Pour in the water and the Kikkoman Ramen Soup Base, bring to the boil and simmer for about 15 minutes. Remove the bay leaf. Blend the soup—it should be very creamy but still fairly thin.
150 g fresh kale (or frozen)
Cut the kale into very fine strips (if using frozen kale, defrost it first), stir into the soup, bring back to the boil and cook covered for 3–5 minutes.
100 g smoked tofu – 1 tsp Kikkoman Toasted Sesame Oil – 1 tsp Kikkoman Naturally Brewed Soy Sauce
Cut the tofu into cubes. Heat the Kikkoman Sesame Oil in a small frying pan and fry the tofu until crisp, then season with the Kikkoman Soy Sauce.
2 tbsp Kikkoman Naturally Brewed Soy Sauce – Freshly ground pepper to taste – Ground nutmeg – 1 tsp Kikkoman Toasted Sesame Oil – 2 tsp crispy fried onions
Season the soup with the Kikkoman Soy Sauce, pepper and nutmeg, then serve in bowls. Drizzle with the Kikkoman Sesame Oil, top with the tofu from Step 4 and the crispy fried onions and serve.
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