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.
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.
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.
Chinese Vegetable Soup Step-By-Step
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.
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.
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.
When the water comes to a boil, reduce heat and add tofu, cabbage, salt and pepper. Cook with lid on for two minutes.
Then add mushrooms and cover. Cook for one more minute.
Then add scallions.
Gently stir the pot to combine all ingredients. Serve with garnishes.
You may garnish with cilantro, vinegar, soy sauce, hot sauce etc.
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