Tofu Soup with Vegetables
A quick, comforting Chinese-inspired soup packed with silky tofu, fresh vegetables, and umami-rich mushrooms. High in protein and fiber, low in carbs and saturated fat, this soup is perfect for a light meal, lunch prep, or a cozy weeknight dinner.
Equipment
- 1 wok or medium pot
- 1 Cutting board
- 1 Chef’s knife
- 2 bowls (for soaking mushrooms and shrimp)
- 1 spatula or cooking spoon
Ingredients
- 4 dried shiitake mushrooms
- 1 tablespoon dried shrimp optional for non-vegan version
- 1 lb soft or medium-firm tofu
- 1 medium tomato
- 9 oz bok choy or napa cabbage
- 2 stalks scallions
- 2 teaspoons neutral cooking oil e.g., vegetable or canola
- 1 tablespoon light soy sauce
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- ½ teaspoon sesame oil
- 2 cups 500 ml hot water (plus soaking water from mushrooms and shrimp)
Instructions
- Prepare the Mushrooms: Start by rinsing your dried shiitake mushrooms under cold running water to remove any surface dust or grit. Place them in a bowl and cover with 2 cups (500 ml) of water. Allow them to soak for at least 6 hours or overnight for maximum flavor and softness. If you’re short on time, use hot water and soak for 30 minutes. After soaking, remove the mushrooms, reserving the water for later use. Trim off the tough stems, then slice the mushrooms thinly so they cook quickly and release their rich, earthy aroma into the soup.
- Prepare the Dried Shrimp (Optional): If using dried shrimp, place them in a small bowl with ¼ cup (60 ml) of hot water. Let them soak for about 10 minutes to soften. Once rehydrated, chop the shrimp into smaller pieces to help them integrate smoothly into the soup. Keep the soaking water aside—it’s packed with umami and will enhance the soup’s depth of flavor.
- Cut the Tofu: Take your block of soft or medium-firm tofu and drain any excess liquid. On a clean cutting board, carefully cut the tofu into bite-sized cubes, roughly 1-inch pieces. Handle the tofu gently to prevent breaking. These cubes will absorb the soup’s flavors while maintaining a delicate, silky texture.
- Prepare the Vegetables: Slice your tomato into medium wedges, ensuring each piece is uniform for even cooking. Wash the bok choy thoroughly to remove any grit between the stems and leaves. Separate the stems from the leafy parts and cut each into approximately 1-inch (2½ cm) segments. Chop the scallions finely, keeping the white parts separate from the green tops; the whites will add fragrance during cooking, while the greens will serve as a fresh garnish.
- Heat the Cooking Oil: Place a wok or medium-sized pot over medium heat. Add 2 teaspoons of neutral cooking oil, such as vegetable or canola oil. Allow the oil to heat until it shimmers slightly but does not smoke. Properly heated oil ensures that the aromatics release their full flavor without burning.
- Sauté Aromatics and Shrimp: Add the white parts of the scallions and the chopped dried shrimp to the hot oil. Sauté gently for about 30 seconds to 1 minute until fragrant, stirring constantly to prevent sticking. This step builds the soup’s base flavor, giving it a subtle, savory depth.
- Add Mushrooms and Tomato: Next, add the sliced shiitake mushrooms and tomato wedges to the wok. Stir-fry briefly for 1–2 minutes, just until the tomatoes begin to soften and the edges turn slightly mushy. The mushrooms will release their earthy aroma, and the tomatoes will add a gentle sweetness and vibrant color to the soup.
- Pour in the Broth: Carefully pour in the reserved mushroom soaking water, leaving behind any sediment at the bottom of the bowl. Add the dried shrimp soaking water along with 2 cups (500 ml) of hot water. Bring the mixture to a full boil over medium-high heat. This combination of liquids creates a flavorful, umami-rich broth without needing additional stock.
- Add Tofu to the Soup: Gently slide the tofu cubes into the boiling broth. Reduce the heat slightly to maintain a gentle simmer. Allow the tofu to cook for 2 minutes, letting it absorb the flavors of the broth while remaining tender and silky. Stir very gently to avoid breaking the cubes.
- Add Bok Choy Stems: Add the stem portions of the bok choy to the simmering soup. Cook for 20–30 seconds until just tender but still crisp. The stems take slightly longer to cook than the leafy parts, so adding them first ensures even texture throughout.
- Finish with Bok Choy Leaves and Seasonings: Turn off the heat and stir in the leafy parts of the bok choy. Add 1 tablespoon light soy sauce, ¼ teaspoon salt, ¼ teaspoon ground white pepper, and ½ teaspoon sesame oil. Stir gently to combine all the flavors. The residual heat will wilt the leaves perfectly without overcooking them.
- Garnish and Serve: Sprinkle the green parts of the scallions over the top as a fresh, fragrant garnish. Serve the soup hot in individual bowls, making sure each serving gets a balanced mix of tofu, vegetables, and broth. This soup is best enjoyed immediately for its silky texture and vibrant flavors, though it can also be gently reheated if needed.
Notes
- If dried shiitake mushrooms aren’t available, substitute with fresh shiitake or other flavorful mushrooms like oyster or cremini. Use vegetable, mushroom, or chicken stock instead of plain water to boost flavor.
- To make the recipe vegan, simply omit the dried shrimp and replace the shrimp soaking water with extra vegetable stock.
- For best results, soak dried mushrooms for several hours to unlock maximum umami depth.
- Handle tofu gently when cutting and stirring to maintain its delicate texture.
- Add bok choy leaves at the very end to preserve their vibrant green color and nutrients.
- White pepper adds a gentle warmth that balances the broth, but black pepper can be used in a pinch.
- Use sesame oil sparingly—it should enhance the soup’s aroma, not overpower it.
- This soup is light but filling, making it a great starter or side dish with rice or noodles
