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Easy Authentic Chinese Vegetable Soup With Tofu

This authentic vegetarian Chinese vegetable soup is a light clear soup with a simple onion broth. Tender cabbage and scallions are added at the end. Tofu perfectly balances this soup. Enjoy a small bowl as an appetizer or serve large bowls of this delicate soup with some dumplings for a complete meal.

A bowl of Chines Vegetable Soup.

This Asian clear soup is a great introduction into Chinese soups. This is considered a light soup and may be used as an appetizer or light lunch. It cooks ups quickly and only has a few ingredients. I used Yum Choy and Enoki mushrooms but you can easily substitute any Asian cabbage and any mushroom if you can’t find these ingredients in your local market.

This soup is a great starter for Hunan Pork, and Lo Mein.

ENOKI MUSHROOMS are farmed mushrooms grown in the dark which gives them a white appearance. It is common in Asian cooking and is a popular ingredient in soups and salads. It has a dense texture when raw and a mild flavor.

Chinese light soups are cooked quickly in a light broth. This broth is a simple onion broth with salt and pepper. The vegetables are only simmered for a few minutes which leaves their color bright and the taste is fresh. It is removed from heat and then garnished and served.

For a Vietnamese soup try the Easy Vietnamese Pho or for a Chinese soup the Hot and Sour Soup.

Chinese Vegetable Soup Step-By-Step

Ingredients laid out for soup recipe.

First dice your onion and place in a soup pot with a small amount of vegetable oil. Stir frequently over low-medium heat. You want to cook until soft and translucent but you don’t want to char them.

Onions sautéing in soup pot.

After the onions turn soft, add water and bring to a boil. This is the only time you will boil this soup. The rest of the time it will be at a low simmer.

Water and onions in a pot.

While the water is heating, chop your vegetables. The mushrooms just need the bottom cut off. Coarsely chop the cabbage. Cut the tofu into 1/2 inch cubes.

Chopped Yum Choy on cutting board, chopped.
Enoki mushrooms with bottom cut off.

When the water comes to a boil, reduce heat and add tofu, cabbage, salt and pepper. Cook with lid on for two minutes.

Tofu and cabbage added.

Then add mushrooms and cover. Cook for one more minute.

Enoki mushrooms added.

Then add scallions.

A pot with the mushrooms and scallions added to the rest of the ingredients.

Gently stir the pot to combine all ingredients. Serve with garnishes.

A pot with all of the ingredients.
A bowl of Chinese Vegetable Soup.

You may garnish with cilantro, vinegar, soy sauce, hot sauce etc.

A spoonful of soup.

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A bowl of Chines Vegetable Soup.

Chinese Vegetable Soup With Tofu

Yield: 6 bowls
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This authentic vegetarian Chinese vegetable soup is a light clear soup with a simple onion broth. Tender cabbage and scallions are added at the end. Tofu perfectly balances this soup. Enjoy a small bowl as an appetizer or serve large bowls of this delicate soup with some dumplings for a complete meal.

Ingredients

  • 1 Tbs vegetable oil
  • 1/2 cup finely diced onion
  • 6 cups water
  • 16 oz soft tofu, cut into 1/2 inch cubes
  • 4 cups chopped Asian cabbage such as Bok Choy, Yum Choy or Chinese Cabbage, roughly chopped
  • 1 package of enoki mushrooms, about 2 cups with the ends cut off
  • 3 scallions finely diced
  • Handful of chopped cilantro

Instructions

  1. In a large soup pot add oil and onions and cook on low-medium. Stir frequently and continue to cook until soft and translucent. Be careful not to brown onions.
  2. Add water and bring to a boil over medium heat.
  3. When water boils, reduce heat to medium, add tofu, cabbage, salt and pepper. Cover and cook for two minutes.
  4. Add mushrooms, cover and cook one more minute.
  5. Add scallions and sesame oil. Stir gently to mix the ingredients. Serve.
  6. Garnish with cilantro.

Notes

  1. Optional garnishes include rice or wine vinegar, sesame oil, soy sauce, hot sauce etc.
  2. You may substitute any other mushroom for the enoki. Be sure to slice and remove tough stems.
  3. Any greens of choice can be substituted for the cabbage including spinach, kale, chard etc.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 54mgCarbohydrates: 12gFiber: 5gSugar: 5gProtein: 11g

Did you make this recipe?

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christina loconte

Sunday 4th of April 2021

It looks delicious and i cant wait to have it.

Tina

Thursday 8th of April 2021

It's a lovely soup, enjoy!

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