Vegetable Tofu Soup
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.
Servings 4 servings
Calories 118kcal
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: 118kcal | Carbohydrates: 9g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 457mg | Fiber: 2g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 2mg