Chinese · Lunch
Tofu and Vegetable Soup
A light Chinese soup featuring silken tofu cubes simmered in vegetable broth infused with ginger and garlic, along with napa cabbage, carrot and mushroom. Seasoned with soy sauce and sesame oil, finished with white pepper for warmth. Served hot as a simple starter or light meal.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
146Calories
11.8gProtein
6.9gFat
10.9gCarbs
4.8gSugar
3.1gFiber
954mgSodium
0mgChol
1.3gSat Fat
620mgPotassium
180mgCalcium
2.6mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
herb-salt
thirty-min-meals
vegan
low-calorie
Instructions
1
Prep
Cut tofu into 1-inch cubes; mince garlic and ginger; thinly slice carrot, mushroom and scallion; chop napa cabbage.
2
Simmer
Pour vegetable stock into a small saucepan and bring to a simmer over medium heat for 3 minutes until bubbles break the surface steadily.
3
Simmer
Add garlic, ginger, carrot and mushroom; simmer over medium heat for 4 minutes until carrot turns tender when pierced with a fork.
4
Simmer
Add napa cabbage and tofu cubes; simmer gently over medium-low heat for 3 minutes until cabbage wilts, stirring carefully to keep tofu intact.
5
Finish
Stir in soy sauce, sesame oil, white pepper and a pinch of salt; simmer over low heat for 1 minute until broth turns glossy.
6
Plate
Ladle soup into a deep bowl and scatter sliced scallion over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g silken tofu
- 2 cup480ml vegetable stock
- 1 cup90g napa cabbage
- 1/2 cup60g carrot
- 1/2 cup50g mushroom
- 22 scallion
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 1/4 tsp1/4 tsp white pepper
- salt to taste
