Vietnamese · Dinner
Mushroom and Vegetable Clear Soup
A light Vietnamese soup built on a clear vegetable broth, simmered with mixed mushrooms, napa cabbage, carrot and tofu, finished with scallion and cilantro. Served hot as a simple starter alongside steamed rice or on its own.
$3
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
189Calories
11.2gProtein
8.3gFat
18.1gCarbs
7.1gSugar
4.9gFiber
695mgSodium
0mgChol
1.5gSat Fat
1040mgPotassium
145mgCalcium
3.1mgIron
0mcgVitamin B12
24mgVitamin C
vegetarian
gluten-free
low-calorie
low-carb
high-fiber
herb-salt
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Slice the mushrooms, shred the napa cabbage, julienne the carrot, cube the tofu, slice the garlic and scallion into separate bowls.
2
Saute
Warm the oil in a pot over medium heat and saute the garlic for 30 seconds until golden and fragrant.
3
Simmer
Pour in the vegetable stock, add the carrot and mushrooms, and simmer over medium heat for 8 minutes until tender.
4
Simmer
Add the napa cabbage and tofu, then simmer over low heat for 3 minutes until the cabbage softens and the tofu heats through. Season with white pepper and serve.
5
Plate
Ladle the soup into a bowl and scatter the scallion and cilantro over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g mixed mushrooms (shiitake and enoki)
- 3 cups720ml vegetable stock
- 4 cloves4 cloves garlic
- 1 cup90g napa cabbage
- 1/2 cup60g carrot
- 5 oz140g soft tofu
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp white pepper
- 2 tsp2 tsp vegetable oil
