Chinese Soup with Tofu
Warm up to a bowl of comfort with this flavorful Chinese Soup with Tofu, a nutrient-packed delight that's both light and satisfying. Featuring delicate cubes of soft tofu, earthy shiitake mushrooms, and crisp baby bok choy, this Asian-inspired soup is infused with the aromatic duo of fresh ginger and garlic. Simmered in a savory chicken or vegetable stock, the dish achieves perfect umami with a splash of soy sauce and a drizzle of sesame oil. A quick cornstarch slurry adds a subtle velvety texture to the broth, while julienned carrots provide a pop of color and sweetness. Ready in just 35 minutes, this wholesome soup is ideal for weeknight dinners or as a starter to a larger Asian-themed feast. Garnished with fresh green onions for the perfect finishing touch, it’s a comforting, healthy option you'll want to savor again and again.
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Recipe Information
Ingredients
- 400 grams soft tofu
- 4 cups chicken or vegetable stock
- 150 grams shiitake mushrooms
- 1 medium carrot
- 2 small heads baby bok choy
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 inch piece fresh ginger
- 2 large garlic cloves
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 stalks green onions
- 0.5 teaspoon white pepper
- 0.5 teaspoon salt
Instructions
Start by preparing the ingredients: Cut the tofu into 1-inch cubes, slice the shiitake mushrooms, julienne the carrot, and roughly chop the baby bok choy. Finely grate the ginger and mince the garlic. Thinly slice the green onions and set aside.
In a medium pot, heat 1 teaspoon of sesame oil over medium heat. Add the grated ginger and minced garlic. Sauté for 1 minute until fragrant.
Pour in the chicken or vegetable stock and bring it to a simmer.
Add the sliced shiitake mushrooms and cook for 3-4 minutes until they soften.
Stir in the julienned carrot and chopped baby bok choy. Let the vegetables simmer for another 3 minutes.
Gently add the cubed tofu to the pot. Be careful not to break the tofu cubes, as they are delicate.
Add the soy sauce, white pepper, and salt to the soup. Adjust the seasoning to taste.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the soup while stirring. Let the soup cook for another 2 minutes, allowing it to slightly thicken.
Turn off the heat and ladle the soup into bowls. Garnish with sliced green onions before serving.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5994 mg | 261% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 14.5 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 762 mg | 59% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2105 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
