菌菇豆腐汤
Chinese Mushroom and Tofu Soup
⏱️ Prep: 5 min🔥 Cook: 12 min⏰ Total: 17 minEASY
🛒 Available at: Trader Joe'sWhole Foods
Servings
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 150 g | mixed mushrooms混合菌菇 | sliced (shiitake, oyster, enoki) | — |
| 200 g | silken tofu嫩豆腐 | cubed | — |
| 500 ml | chicken or vegetable stock高汤 | — | — |
| 10 g | ginger姜 | julienned | — |
| 10 ml | soy sauce酱油 | — | — |
| 2.0 stalks | scallions葱 | — | — |
| 3.0 ml | sesame oil香油 | — | — |
Instructions
1
Simmer and serve(10 min)
Bring stock with ginger to a simmer. Add mushrooms, cook 5 min. Add tofu, simmer 3 more min. Season with soy. Finish with scallions and a few drops of sesame oil. The broth should be clean, not muddy — don't overcook.
Pro Tips for Western Kitchens
Frequently Asked Questions
Nutrition
Per serving (approximate values)
80
Calories (kcal)
6
Protein (g)
6
Carbs (g)
4
Fat (g)
2
Fiber (g)
320
Sodium (mg)
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Written by Jiajia Kang
Home cook developing Chinese recipes for Western kitchens. Every recipe is tested with ingredients from Trader Joe's, Whole Foods, or Walmart — no wok required.
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