Mushroom and Tofu Soup (Chinese Takeaway-Style)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 300 g firm tofu, cubed
- 150 g chestnut mushrooms, sliced
- 900 ml vegetable stock
- 1 tbsp cornflour
- 1 tbsp light soy sauce
- 0.5 tsp white pepper
- 2 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 140 kcal
- Protein
- 13.4 g
- Carbohydrate
- 5 g
- of which sugars
- 1.9 g
- Fat
- 6.7 g
- of which saturates
- 1.1 g
- Fibre
- 1.3 g
- Salt
- 2.35 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.
- 2
Add the mushrooms and tofu and simmer for 5 minutes.
- 3
Stir in the light soy sauce and white pepper.
- 4
Mix the cornflour with a tablespoon of cold water, stir into the soup and simmer for 2 minutes until slightly thickened.
- 5
Ladle into bowls.
- 6
Scatter with the spring onions to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.