Tofu and mushroom soup

4 servings

30 minutes

Tofu and mushroom soup is a refined dish of Chinese cuisine that combines the delicate texture of soy curd with the rich flavor of mushrooms. Its origins are rooted in Eastern traditions where the balance of taste and health is valued. A light vegetable broth highlights the natural freshness of the ingredients, while the addition of soy sauce and sesame oil adds depth and a rich aroma. The soup is fragrant, hearty yet light, making it perfect for both everyday meals and special occasions. It is served hot to allow the flavors to fully unfold. Tender cubes of tofu immersed in the fragrant broth make it not only tasty but also nutritious. This is an ideal option for those who appreciate harmony in food and seek to enjoy every spoonful.

Energy value per serving

• Calories: 128
• Proteins: 10.3g
• Fats: 5.3g
• Carbohydrates: 11g

Ingredients

• Vegetable broth: 1 l
• Champignons: 200 g
• Green pepper: 0.5 pc
• Fresh yellow pepper: 0.5 pc
• Leek: 1 stem
• Garlic: 4 clove
• Coriander: 1 bunch
• Soy sauce: 2 tbsp
• Sesame oil: 1 tsp
• Vegetable oil: to taste
• Salt: to taste
• Tofu: 200 g

Cooking steps

1. Wipe the mushrooms with a cloth, remove the tough bottom part of the stem, and slice the caps thinly. Also slice the washed leek and peeled sweet pepper thinly. Peel the garlic and cut it into rounds.

   Required ingredients:

   • Champignons: 200 g
   • Leek: 1 stem
   • Green pepper: 0.5 piece
   • Fresh yellow pepper: 0.5 piece
   • Garlic: 4 cloves

2. Pour a little vegetable oil into a thick-bottomed pot, sauté the leek for 2 minutes, then add the mushrooms and sweet pepper. Sauté for 3-4 minutes. Add garlic and sauté for another minute.

   Required ingredients:

   • Vegetable oil:  to taste
   • Leek: 1 stem
   • Champignons: 200 g
   • Green pepper: 0.5 piece
   • Fresh yellow pepper: 0.5 piece
   • Garlic: 4 cloves

3. Pour cold broth or water into the pot, bring to a boil over high heat. Reduce the heat, add soy sauce, cover the pot and cook for 5-7 minutes. Season with salt and pepper.

   Required ingredients:

   • Vegetable broth: 1 l
   • Soy sauce: 2 tablespoons
   • Salt:  to taste

4. Finely chop the cilantro, removing the tough ends of the stems. Add the cilantro to the soup, season with sesame oil, mix, cover again, and turn off the heat. Let the soup steep for 15-20 minutes.

   Required ingredients:

   • Coriander: 1 bunch
   • Sesame oil: 1 teaspoon

5. Gently pat the tofu dry with paper towels. Carefully cut the tofu into 1 cm cubes with a thin sharp knife and also pat dry very carefully.

   Required ingredients:

   • Tofu: 200 g

6. Pour the soup into deep bowls, add tofu, season with more sesame oil and soy sauce, and serve immediately.

   Required ingredients:

   • Tofu: 200 g
   • Sesame oil: 1 teaspoon
   • Soy sauce: 2 tablespoons