Chinese Soup with Tofu, Mushrooms and Rice Noodles Recipe
A delicate yet satisfying soup with soft tofu, mushrooms and rice noodles. In China, soups like this often appear on the table as one of several dishes – they warm you up without being too heavy. It’s a good alternative to classic broth, especially for those who prefer meatless dishes.
This soup combines the lightness of a clear Asian-style broth with the satisfying texture of tofu, mushrooms and rice noodles. It’s quick to prepare, easy to digest and naturally dairy-free and meat-free, making it suitable for many diets.
Chef's tips
Don’t brown the garlic and ginger – if they get too dark, the soup can turn bitter. Taste the broth before adding extra salt, as soy sauce is already salty. If you like a stronger flavor, add a splash more soy sauce or a bit of rice vinegar for brightness.
How to serve
Serve the soup in deep bowls, making sure each portion has tofu, vegetables and noodles. Sprinkle generously with chopped chives or spring onions. You can also offer sesame oil, chili paste or chili flakes at the table so everyone can adjust the heat level to their liking.
Ingredients
- firm natural tofu - 250 g
- rice noodles - 120 g
- fresh shiitake mushrooms or button mushrooms - 150 g
- carrot - 1 piece
- Chinese cabbage or pak choi - 150 g
- garlic - 2 cloves
- fresh ginger - 10 g
- soy sauce - 3 tablespoons
- oil - 1 tablespoon
- water or light vegetable broth - 1.5 l
- salt (to taste)
- pepper (to taste)
- chives - 2 tablespoons
Preparation
- Pour hot water over the rice noodles and set aside for 8–10 minutes (or according to the package instructions) until they soften. Drain and set aside.
- Cut the tofu into cubes of about 1.5 cm. Clean the mushrooms. Slice fresh shiitake or button mushrooms into thin slices. If using dried shiitake, soak them in hot water for at least 20 minutes, then slice.
- Peel the carrot and cut into thin half-moons. Slice the Chinese cabbage or pak choi into strips. Peel and finely chop the garlic. Peel the ginger and cut into thin slices or finely chop.
- Heat the oil in a large pot over medium heat. Add the garlic and ginger and fry for 1 minute, stirring, until fragrant but not browned.
- Add the mushrooms and carrot. Fry for 3–4 minutes, stirring, until the mushrooms soften slightly.
- Pour in the water or broth, add the soy sauce and bring to a boil. Reduce the heat to medium and cook for 8–10 minutes, until the carrot is tender.
- Add the tofu and cabbage. Cook for another 3–4 minutes, until the cabbage softens and the tofu is heated through.
- Finally, add the drained rice noodles, gently stir and cook for another 1–2 minutes, just to warm the noodles through.
- Season the soup with salt and pepper to taste. Serve hot, sprinkled with chopped chives.
Storage
Zupę przechowuj w lodówce do 2 dni. Makaron będzie z czasem bardziej miękki, ale nadal smaczny. Podgrzewaj na małym ogniu, w razie potrzeby dolej trochę wody.
