Fujian-Style Mushroom and Tofu Soup with White Pepper
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Ingredients
- 300 g firm tofu, cubed
- 200 g shiitake mushrooms, sliced
- 1000 ml vegetable stock
- 1 tsp fresh ginger, grated
- 1 tbsp light soy sauce
- 1 tsp white pepper
- 2 spring onions, finely sliced
- 1 tsp sesame oil
Nutrition (per serving)
- Calories
- 153 kcal
- Protein
- 13.7 g
- Carbohydrate
- 4.7 g
- of which sugars
- 2.6 g
- Fat
- 8 g
- of which saturates
- 1.3 g
- Fibre
- 2.4 g
- Salt
- 2.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the vegetable stock to a simmer in a large pan with the fresh ginger.
- 2
Add the shiitake mushrooms and simmer for 5 minutes.
- 3
Add the tofu and light soy sauce and simmer for 4 minutes.
- 4
Season generously with the white pepper.
- 5
Ladle into bowls, drizzle with the sesame oil.
- 6
Scatter with the spring onions to serve.
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