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.
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.
- Button mushrooms: 200 g
- Leek: 1 stem
- Green bell pepper: 0.5 piece
- Fresh yellow bell 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.
- Vegetable oil: to taste
- Leek: 1 stem
- Button mushrooms: 200 g
- Green bell pepper: 0.5 piece
- Fresh yellow bell 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.
- 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.
- Cilantro: 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.
- Tofu: 200 g
6
Pour the soup into deep bowls, add tofu, season with more sesame oil and soy sauce, and serve immediately.
- Tofu: 200 g
- Sesame oil: 1 teaspoon
- Soy sauce: 2 tablespoons
