Sauteed Tofu Soup

This comforting Sauteed Tofu Soup is a quick and satisfying meal that balances earthy mushrooms with silky tofu. The broth is enriched with a velvety cornstarch slurry and brightened by vinegar and soy sauce, creating a harmonious blend of savory and tangy flavors. A beaten egg drizzled in at the end adds delicate ribbons of protein, while fresh green onions and sesame oil provide a fragrant finish. Perfect for a chilly evening or a light lunch, this dish comes together in under an hour using simple pantry staples. It&# 226;ÂÂs an excellent way to enjoy wholesome ingredients without complex techniques, making it ideal for weeknight dinners or meal prep.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 142.3

Description

This comforting Sauteed Tofu Soup is a quick and satisfying meal that balances earthy mushrooms with silky tofu. The broth is enriched with a velvety cornstarch slurry and brightened by vinegar and soy sauce, creating a harmonious blend of savory and tangy flavors. A beaten egg drizzled in at the end adds delicate ribbons of protein, while fresh green onions and sesame oil provide a fragrant finish. Perfect for a chilly evening or a light lunch, this dish comes together in under an hour using simple pantry staples. It&# 226;ÂÂs an excellent way to enjoy wholesome ingredients without complex techniques, making it ideal for weeknight dinners or meal prep.

Ingredients

2 Tbsp oil
8 oz fresh mushrooms, sliced
4 cups vegetable or chicken stock
8 oz firm tofu, drained and sliced into 2x1/4x1/4 inch strips
2 Tbsp rice vinegar
2 Tbsp soy sauce
1/4 tsp white pepper
3 Tbsp cornstarch
3 Tbsp water
1 egg, beaten
2 green onions, thinly sliced
1 tsp Chinese-style dark sesame oil

Directions

1
Heat the oil in a large soup pot or deep skillet over medium-high heat.
2
Add the sliced mushrooms and sautÃÂ© for 3-4 minutes until softened and lightly browned.
3
Pour in the stock and bring to a gentle boil.
4
Add the sliced tofu, soy sauce, vinegar, and white pepper. Simmer for 5 minutes to allow flavors to meld.
5
In a small bowl, whisk together the cornstarch and 3 tablespoons of water until smooth.
6
Slowly pour the cornstarch mixture into the simmering soup, stirring gently to thicken the broth.
7
Reduce heat to low. Slowly drizzle the beaten egg into the soup while stirring gently in one direction to create delicate ribbons.
8
Turn off the heat. Stir in the sesame oil and garnish with sliced green onions before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 142.3kcal

% Daily Value *
Total Fat 11.6g18%
Saturated Fat 2.0g10%
Cholesterol 0.0mg0%
Sodium 428.1mg18%
Total Carbohydrate 8.6g3%
Dietary Fiber 1.7g7%
Sugars 3.0g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, simply omit the egg. You can add extra tofu or mushrooms for substance.

If you have fresh ginger, finely grate 1/2 teaspoon and add it with the mushrooms for extra aroma.

Bamboo shoots can be added if available; rinse and drain well before adding with the tofu.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop; the cornstarch may separate slightly, so stir well while reheating.

Keywords: tofu, soup, mushrooms, vegetarian, quick dinner, comfort food, soy sauce, sesame oil, cornstarch, green onions, egg ribbons, healthy, easy recipe, asian-inspired, warm bowl

Read it online: https://www.chefs-mate.com/recipe/sauteed-tofu-soup/