4.9 from 27 votes
Tofu Soup with Vegetables (豆腐鲜蔬汤)
Indulge yourself in the comforting embrace of Chinese tofu soup with vegetables. It requires little effort but offers a delightful outcome.
Prep Time
6 mins
Cook Time
6 mins
Soak
30 mins
Total Time
40 mins
Servings: 4
Calories: 153 kcal
Course:
Side Dish
Cuisine:
Chinese
Ingredients
- 4 dried shiitake mushrooms see note 1 for substitutes
- 1 tablespoon dried shrimp see note 2 for substitutes
- 1 lb tofu soft or medium-firm
- 1 medium tomato
- 9 oz bok choy or napa cabbage
- 2 talk scallions
- 2 teaspoon neutral cooking oil
- 1 tablespoon light soy sauce
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- ½ teaspoon sesame oil
Instructions
Soak the dried ingredients
- Rinse dried shiitake mushrooms then soak them in 2 cups (500ml) of water for about 6 hours or overnight (If in a hurry, soak in hot water for 30 minutes). Take them out (Keep the water in which they’re soaked for later use) and trim off the stems then cut into thin slices.
- Soak dried shrimp in ¼ cup (60ml) of hot water for about 10 minutes. Chop it into smaller pieces. Keep the soaking water.
Cup of Yum
Prepare other ingredients
- Cut tofu into bite-sized cubes. Slice tomatoes into wedges. Separate the stems and leaves of bok choy. Cut them into 1-inch (2½ cm) pieces. Finely chop the scallions, and keep their white and green parts separated.
Cook the soup
- Heat cooking oil in a wok (or a pot). Sizzle the white part of the scallions and dried shrimp until fragrant. Stir in the mushroom and tomato. Fry briefly until the tomato becomes a little mushy on the edge.
- Slowly pour in the water in which the mushrooms are soaked, leaving any impurities at the bottom of the bowl. Add the dried shrimp soaking water and 2 cups (500 ml) of hot water. Bring it to a full boil.
- Slide in the tofu cubes. Leave to simmer over medium heat for 2 minutes.
- Add the stem part of the bok choy. Cook for a further 20 seconds.
- Turn off the heat. Stir in the leafy part of the bok choy. Add light soy sauce, salt, white pepper, and sesame oil. Mix well then garnish with the green part of the scallions.
Notes
- If dried shiitake is unavailable, use fresh shiitake, or other flavorful mushrooms. In this case, you can use chicken, mushroom, or vegetable stock, instead of water, to enhance the flavor.
- To make this dish vegan-friendly, skip dried shrimp and use vegetable stock to compensate.
Nutrition Information
Serving
1serving
Calories
153kcal
(8%)
Carbohydrates
7g
(2%)
Protein
15g
(30%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
42mg
(14%)
Sodium
575mg
(24%)
Potassium
275mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
3166IU
(63%)
Vitamin C
34mg
(38%)
Calcium
232mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 153
% Daily Value*
| Serving | 1serving | |
| Calories | 153kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 575mg | 24% |
| Potassium | 275mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3166IU | 63% |
| Vitamin C | 34mg | 38% |
| Calcium | 232mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.