The weather in Vancouver has been rainy and gloomy lately, so my family and I have been staying indoors and warming up with bowls of simple, comforting soup. I’ve made a variety of soups recently — chicken and mushroom soup, ham bone and spinach soup, shrimp and fish chowder, and fish soup — but over the weekend I tried this easy vegetarian vegetable tofu soup. It features two of my favorite ingredients: enoki mushrooms and soft tofu. I used chopped napa cabbage here, though bok choy or other leafy greens work well too. The cabbage goes into the pot when the broth is boiling, while the delicate enoki and tofu are added at the last minute so they keep their texture. My family loved this light, healthy soup — I hope you will too!
Cooking Tips for Perfect Vegetable Tofu Soup
To get the best flavor, start by sautéing the light green parts of the green onions in a little oil until fragrant. This brings out their natural sweetness and adds depth to the broth. Use vegetable stock instead of plain water if you want a richer base. For extra seasoning, a splash of soy sauce or a few drops of sesame oil brightens the soup. Add the enoki mushrooms and soft tofu gently and only at the end of cooking so they heat through without falling apart. If you prefer a slightly thicker texture, puree a portion of the soup and stir it back in to create a creamier mouthfeel without any dairy. Taste and adjust with salt and white pepper at the end.
Serving Suggestions and Variations
This soup is versatile. Serve it with steamed rice or quinoa for a heartier meal, or with crusty bread to soak up the broth. Fresh herbs such as cilantro or extra green onion add color and freshness when sprinkled on top. To boost protein, try adding chickpeas or cooked lentils. Swap or add vegetables like carrots, bell peppers, or snap peas depending on what you have available. Toasted sesame seeds or crushed peanuts make a nice crunchy garnish that contrasts with the soft tofu. For heat, add sliced jalapeño, chili flakes, or a small amount of chili paste. The recipe adapts easily to your taste and pantry.
Frequently Asked Questions
What can I substitute for napa cabbage?
Bok choy is an excellent substitute. Swiss chard or spinach also work and will change the flavor and texture slightly.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Note that the tofu and mushrooms will continue to absorb broth as the soup sits.
Can I make this soup ahead of time?
Yes. Prepare the broth and cabbage in advance, then add the tofu and enoki mushrooms right before serving to keep them from becoming mushy.
What can I serve with this soup?
This soup pairs nicely with steamed rice, quinoa, or crusty bread. A simple side salad also complements the light flavors.
What are some common mistakes to avoid?
Avoid overcooking the enoki mushrooms and soft tofu. Add them at the end of cooking and simmer only until warmed through to preserve texture.
Vegetable Tofu Soup
Liza Agbanlog
Pin Recipe
Ingredients
- 7 oz enoki 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 napa cabbage leaves
- 454 g soft tofu drained and cut into cubes
- Salt and white pepper to taste
- Sesame oil
Instructions
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Prepare the enoki mushrooms by brushing off any loose dirt with a paper towel and cutting off the root ends. Set aside.
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Heat the oil in a soup pot over medium heat. Stir-fry the light green parts of the green onions until soft, about 1 minute.
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Add the water or vegetable stock and bring to a boil over high heat. Add the chopped cabbage (or bok choy) and a pinch of salt; cook about 2 minutes.
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Add the enoki mushrooms and cubed tofu and cook for 1 minute. Adjust seasoning with salt and white pepper to taste.
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Ladle the soup into bowls, drizzle with a little sesame oil, and garnish with the dark green parts of the green onions.
Notes
Nutrition
