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Vegetable Tofu Soup

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Vegetable Tofu Soup It’s been raining and gloomy here in Vancouver these past few days. If not at work, my family and I have been staying indoors and keeping warm with bowls of comforting soup. Some of the soups that I have cooked and enjoyed by all were chicken and mushroom soup, ham bone and spinach soup, and my family’s favorites, shrimp and fish chowder and fish soup. On the weekend, I tried making this vegetable tofu soup which is vegetarian and very easy to make. It consists two of my favorite ingredients, enoki mushroom and tofu. I used napa cabbage in this recipe but other greens like bok choy may also be used. The chopped cabbage was added to the boiling mixture of sauteed green onions while the delicate pieces of enoki mushroom and tofu were added at the last minute of cooking time. My family and I really love this simple healthy soup. Hope you do too! Vegetable Tofu Soup

Vegetable Tofu Soup

Avatar photoLiza Agbanlog
This vegetarian vegetable tofu soup is made with enoki mushrooms and tofu. I used napa cabbage in this recipe but greens like bok choy may also be used.
4.47 from 15 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Soup
Cuisine Chinese
Servings 4 servings
Calories 118 kcal

Ingredients
  

  • 7 oz enoki mushroom
  • 1 tbsp olive oil
  • 3 green onions thinly sliced (light and dark green parts separated)
  • 6 cups water or vegetable stock
  • 3 cups chopped napa cabbage leaves
  • 454 g soft tofu drained and cut into cubes
  • Salt and white pepper to taste
  • Sesame oil

Instructions
 

  • Prepare enoki mushroom by brushing off any loose dirt with a paper towel. Then just cut off and discard the roots. Set aside.
  • In a soup pot, heat the oil over medium heat. Stir-fry light green parts of green onions until soft, about 1 minute.
  • Add water or stock and turn the heat to high. Bring the mixture to a boil. Add cabbage or bok choy, a pinch of salt; cook for about 2 minutes.
  • Add enoki mushroom and tofu; cook for 1 minute. Correct seasoning with salt and white pepper to taste.
  • Ladle the soup into individual bowl. Serve with a drizzle of sesame oil and top with dark green parts of green onions.

Notes

Recipe adapted: chinesehealthycooking.com

Nutrition

Calories: 118kcalCarbohydrates: 9gProtein: 7gFat: 7gSaturated Fat: 1gSodium: 11mgPotassium: 457mgFiber: 2gSugar: 2gVitamin A: 157IUVitamin C: 7mgCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!

 

Vegetable Tofu Soup

Reader Interactions

Comments

  1. Linda Chudej

    5 stars
    Our favorite Asian fusion restaurant is now open only until 3pm M-F which means we can no longer go there for dinner which means I miss my miso soup with tofu! I’m so happy to find this recipe & can’t wait to make it. Thank you!

    Reply

    • Avatar photoLiza Agbanlog

      Hi James,
      The packaged tofu is already cooked so you just need to warm it up for 1 minute in the broth. Hope this helps!

      Reply

  3. Christi a

    5 stars
    Made with oyster mushrooms instead of enoki since I couldn’t find enoki. Delicious warming soup for a chilly fall night. Thanks for posting!

    Reply

  4. Hazel

    Cool. I loved tofu I just don’t know how to cook them. They all break while I’m frying them. Soup looks yummy. Thanks I will follow you in my FB and Instagram

    Reply

    • Avatar photoLiza Agbanlog

      Thanks for the support Hazel! It is better to use firm or extra firm tofu if you are frying them. Coating them first with flour before frying also helps.

      Reply

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