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
- 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
- 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.