Tofu Soup

Emmy Chinese Recipes, Recipes, Soup Recipes, Vegetarian Recipes Leave a Comment

This tofu soup recipe combines the delicious flavours of Shiitake mushrooms, bamboo shoots, and pak choi. It’s extremely quick and easy to prepare, too!

Tofu Soup
Prep time
Cook time
Total time
Serves: 4
  • 1.5L chicken stock (or vegetable stock for vegetarians)
  • 2 teaspoons lard (or vegetable oil)
  • 50g fresh Shiitake mushrooms, thickly sliced
  • 50g tinned sliced bamboo shoots
  • 100g baby pak choi, chopped into thick slices
  • 200g soft tofu, thickly sliced
  • 1 teaspoon salt
  • ⅛ teaspoon ground white pepper
  • ⅛ teaspoon monosodium glutamate (MSG)
  • 1 teaspoon coarsely chopped coriander
  1. Put the stock and lard (or vegetable oil) in a large pot and bring to the boil. Mix in the mushrooms and bamboo shoots and bring back to the boil.
  2. Then, add the pak choi and allow to return to the boil. Add the tofu and cook until they float.
  3. Season with salt, white pepper and MSG.
  4. Place in a serving bowl and garnish with coriander.
For non-vegetarians: add 50g ham, cut into strips.


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