Vegetable Tofu Soup


By: Afroza Nazneen Shumi

Vegetable Tofu Soup


  • 7 oz mushroom
  • 1 tbsp olive oil
  • 3 green onions thinly sliced (light and dark green parts separated)
  • 6 cups water or vegetable stock
  • 3 cups chopped cabbage leaves
  • 454 g soft tofu drained and cut into cubes
  • Salt and white pepper to taste
  • Sesame oil


  1. Prepare enoki mushroom by brushing off any loose dirt with a paper towel. Then just cut off and discard the roots. Set aside.
  2. In a soup pot, heat the oil over medium heat. Stir-fry light green parts of green onions until soft, about 1 minute.
  3. Add water or stock and turn the heat to high. Bring the mixture to a boil. Add cabbage or bokchoy, a pinch of salt; cook for about 2 minutes.
  4. Add enoki mushroom and tofu; cook for 1 minute. Correct seasoning with salt and white pepper to taste.
  5. Ladle the soup into an individual bowl. Serve with a drizzle of sesame oil.


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