Tofu and Veggie Soup

Soft tofu has grown on me.  I have been a fan of pressing, baking and dry frying extra firm tofu to get it to that super firm chewy texture, which I love, but soft tofu becomes delicious in soup as it soaks up this light broth and melts in your mouth. I was missing out all along.


  • 1 pkg. soft tofu
  • 8 napa cabbage leaves
  • 6 whole baby bok choy
  • 4 green onions
  • 1 pkg. enoki mushrooms
  • 4 cups water
  • 2 tsp. kosher salt
  • 1 tsp. toasted sesame oil
  • 1 tbsp. canola oil
  • 1/4 tsp. white pepper
  • Optional white rice, chili paste and soy sauce for serving



Step 1 – thinly slice green onions reserve dark green, sauté white and light green parts in tbsp oil until soft and fragrant about 7 min. Add 4 cups water, 2 tsp salt cover and bring to a boil.

Step 2 – meanwhile slice baby bok choy in half, chop napa cabbage use leafy part only, slice tofu into medium-sized cubes and slice root off of the enoki mushroom.

Step 3 – add cabbage leaves and bok choy to boiling soup, reduce heat and simmer for 8 min, add mushroom and tofu,  cook another 6 min, add sesame oil, white pepper, reserved sliced green onion and cook another 3 min.

Serve with rice,a dash of soy sauce and chili paste.  Mung bean noodles are also great with this soup. Enjoy!



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