Tofu Soup Recipe

Prep aromatics

Peel and thinly slice the ginger. Smash and lightly crush the garlic cloves with the side of a knife; you can roughly chop them. Trim the white parts of the scallions and reserve the greens for garnish; slice the whites thinly.

Rehydrate the dried shiitake mushrooms in 1 cup of hot water for 15–20 minutes until soft. Reserve the soaking liquid by straining it through a fine sieve or paper towel to remove grit; measure and add it to the broth later for extra umami.

In a large pot over medium heat, add 1 tsp sesame oil. When fragrant (about 20 seconds), add sliced ginger, smashed garlic, and sliced scallion whites. Sauté gently 1–2 minutes until aromatic but not browned.

Add 6 cups vegetable broth and 2 cups water to the pot, then add the rehydrated shiitake mushrooms and 1 cup reserved soaking liquid (if available). Bring to a gentle simmer.

Stir in 2 tbs light soy sauce, 1 tbs mirin, 1 tsp salt, and 1 tsp white pepper. Reduce heat to low and simmer gently 10 minutes to allow flavors to meld. Taste and adjust seasoning (add up to 1/2 tbs more soy sauce or a pinch more salt if needed). Keep pot at a low simmer while preparing remaining components.

While the broth simmers, prepare the clear noodles: place them in a large bowl and cover with hot (not-boiling) water. Soak 6–8 minutes or until pliable but not fully soft (they will finish cooking in the soup). Drain and cut into shorter lengths (about 6–8 inches) if desired.

Drain the tofu and pat dry with paper towels. Cut into 1/2-inch cubes. If you prefer firmer texture, press tofu 10–15 minutes before cutting to remove excess moisture.

Optional — pan-sear tofu: heat 1 tbs neutral oil in a nonstick skillet over medium-high heat. Add tofu cubes in a single layer and sear 2–3 minutes per side until lightly golden; this step adds texture but is not required for a delicate soup.

Add the tofu cubes to the simmering broth and gently ladle a few spoonfuls over them to warm through for 2–3 minutes.

Add the soaked clear noodles to the pot and simmer 1–2 minutes until tender and translucent. Stir gently to separate noodles without breaking them.

Meanwhile, slice the carrot into thin matchsticks or use a peeler to make thin ribbons. Trim and separate baby bok choy leaves (or thinly slice napa cabbage). If using fresh shiitake caps, thinly slice them.

Add the carrots and sliced fresh shiitake to the pot first and simmer 2 minutes, then add bok choy or napa and simmer another 1–2 minutes until greens are just tender and bright.

Turn off heat. Stir in chopped cilantro and sliced scallion greens. Taste the broth and adjust acidity by adding a squeeze of lime (start with 1/2 lime) or more soy/mirin if needed. Add red chili flakes or sliced fresh chili to taste.

Ladle the soup into bowls making sure each bowl gets a generous portion of noodles, tofu, vegetables, and broth. Serve with lime wedges on the side for individual adjustment.