Thai · Dinner
Tofu and Mushroom Clear Soup
A light Thai broth built on vegetable stock, garlic, and white pepper, simmered with silken tofu cubes, mixed mushrooms, and napa cabbage, finished with scallion, cilantro, and a splash of soy sauce and lime juice. Clean, savoury, and mildly peppery.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
181Calories
13.2gProtein
9.4gFat
14.8gCarbs
5.4gSugar
3.1gFiber
1214mgSodium
0mgChol
1.9gSat Fat
720mgPotassium
180mgCalcium
3.1mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Cut the tofu into 3/4-inch cubes, slice the mushrooms, roughly chop the napa cabbage, mince the garlic, and slice the scallion. Keep each ready by the stove.
2
Saute
Warm the sesame oil in a small saucepan over medium heat and saute the garlic for 30 seconds until pale gold and fragrant.
3
Simmer
Pour in the vegetable stock, add the mushrooms and napa cabbage, and simmer over medium heat for 6 minutes until the cabbage softens and turns translucent at the edges.
4
Finish
Slide in the tofu cubes, then stir in soy sauce, white pepper, lime juice, and salt. Simmer gently for 4 minutes over medium-low heat until flavors meld.
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
- 11 oz311g silken tofu
- 3 cups720ml vegetable stock
- 5 oz140g mixed mushrooms
- 2 cup140g napa cabbage
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp lime juice
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp salt
