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.
Course Soup
Cuisine Chinese
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Calories 118kcal
Author Liza Agbanlog
Ingredients
7ozenoki mushroom
1tbspolive oil
3green onionsthinly sliced (light and dark green parts separated)
6cupswater or vegetable stock
3cupschopped napa cabbage leaves
454gsoft tofudrained and cut into cubes
Salt and white pepperto 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.