Mussel Tofu Soup Recipe

Prepare aromatic base

In a large pot (4-6 quart), combine 6 cups water, 1 cup white wine, and 1 cup low-sodium stock. Add sliced ginger, smashed garlic, sliced white parts of scallions, and kombu if using. Bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low and gently simmer for 10 minutes to let aromatics infuse. Remove and discard kombu at this point if used.

Season the broth with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning — remember mussels will add brininess so do not oversalt.

Clean and check mussels

While broth simmers, inspect mussels: discard any with broken shells or that do not close when tapped. Scrub shells and pull off beards. Keep refrigerated until ready to cook.

Cook mussels

Increase broth heat to medium-high so it returns to a simmer. Add mussels to the pot in an even layer. Cover and steam for 4–6 minutes, gently shaking the pot once or twice. When most mussels have opened, remove with a slotted spoon into a bowl. Discard any mussels that remain tightly closed after cooking.

If liquid in the pot is scant, you can add 2 tbsp dry sherry to deglaze the pot briefly and return to a simmer before adding mussels. Reserve mussel cooking liquid by straining it through a fine sieve and returning to the pot to keep full-flavored broth.

Prepare tofu and vegetables

While mussels steam or after removing them, carefully add tofu cubes, sliced mushrooms, halved bok choy, and carrot slices into the simmering broth. Bring back to a gentle simmer and cook 4–6 minutes until vegetables are tender but still bright and tofu warmed through.

If you prefer softer tofu, simmer an additional 1–2 minutes. Taste the broth and adjust seasoning before finishing (see next section).

Finish soup

Stir in 2 tbsp light soy sauce, 1 tsp sesame oil, 1 tsp fish sauce (optional), 1 tsp rice vinegar, and crushed red pepper flakes if using. Heat through for 30 seconds to bond the flavors.

Return the cooked mussels to the pot to reheat briefly (about 1 minute). Add reserved mussel liquid if you strained some earlier to adjust broth volume and flavor.

Ladle soup into bowls, making sure each portion gets mussels, tofu, and vegetables. Garnish with chopped cilantro or parsley and sliced scallion greens. Serve immediately with crusty bread or steamed rice.