Chinese · Lunch
Silken Tofu and Mushroom Soup
A light Chinese soup built on silken tofu cubes and sliced shiitake mushrooms simmered in a clear ginger-scented vegetable stock, finished with soy sauce, sesame oil and scallion. Cornstarch gives the broth a faint silky body. Served hot as a starter or a simple one-bowl light meal.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
139Calories
9.2gProtein
7.8gFat
9.8gCarbs
2.3gSugar
1.4gFiber
748mgSodium
0mgChol
1.2gSat Fat
380mgPotassium
158mgCalcium
2.1mgIron
0mcgVitamin B12
3mgVitamin C
vegetarian
gluten-free-adaptable
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Cut the tofu into 1/2-inch cubes and thinly slice the shiitake mushrooms, keeping the tofu aside.
2
Simmer
Pour the vegetable stock into a small saucepan over medium heat. Add the julienned ginger and sliced shiitake, simmering 5 minutes until mushrooms soften and broth is fragrant.
3
Simmer
Gently slide in the tofu cubes, season with soy sauce, white pepper and salt, and simmer over medium-low heat 3 minutes until heated through.
4
Thicken
Stir the cornstarch mixed with water into the saucepan and simmer 1 to 2 minutes over medium heat, stirring gently, until the broth turns glossy.
5
Finish
Remove from heat, drizzle in the sesame oil and stir once to combine.
6
Plate
Ladle into a bowl and scatter the sliced scallion on top. Serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g silken tofu
- 4.2 oz120g shiitake mushroom
- 2 cup480ml vegetable stock
- 2 tsp2 tsp ginger
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp water
- 22 scallion
- pinch of white pepper
- pinch of salt
