Make Chinese-style tofu vegetable soup with tofu cubes, mushrooms, spinach or bok choy, carrot, ginger, green onion, soy sauce, and sesame oil.
tofu: 350 g / 12 oz firm or medium tofu.
toasted sesame oil: 1 tsp, optional (optional).
white pepper: Pinch, optional (optional).
Drain the tofu and cut it into bite-size cubes. Slice mushrooms and carrot thinly so they cook quickly. Keep spinach or other tender greens separate from the harder vegetables because greens only need a short time in hot broth.
Pour vegetable stock into a saucepan and add ginger slices. Bring it to a gentle simmer over medium heat. Simmer for 2 to 3 minutes so the ginger flavors the broth without becoming harsh or overpowering.
Add mushrooms and carrot. Simmer until the carrot bends slightly and the mushrooms look darker and tender, about 3 to 5 minutes. Keep the soup bubbling gently; a hard boil can break tofu after it is added.
Slide the tofu cubes into the pot and use a spoon to nudge them under the broth. Do not stir hard. Simmer for 3 to 4 minutes, just until the tofu is hot through and has absorbed some of the broth flavor.
Add spinach or chopped bok choy leaves and stir once or twice. Tender greens should wilt in less than 1 minute. If using cabbage or bok choy stems, add them earlier with the mushrooms because they need more time.
Turn off the heat and season with soy sauce, white pepper, sesame oil if using, and green onion. Taste before adding extra salt. Serve hot in bowls, making sure each portion gets tofu, vegetables, and broth.
Firm tofu is easiest for beginners because it holds its shape better than silken tofu.
Baby spinach, bok choy, napa cabbage, or mixed mushrooms all work with the same broth method.
Use chicken stock if you do not need the soup to be vegetarian.
Use cabbage, bok choy, or frozen spinach instead of fresh spinach.
Tofu: Firm tofu, Medium tofu, Extra-firm tofu. Firm tofu is the safest beginner choice because it is less likely to break.
Greens: Spinach, Bok choy, Napa cabbage. Tender leaves cook at the end; cabbage or bok choy stems need a few extra minutes.
Stock: Vegetable stock, Chicken stock, Water plus extra soy sauce. Use vegetable stock for a vegetarian soup and chicken stock for a fuller non-vegetarian version.
Firm or medium tofu is easiest for beginners. Silken tofu is softer and can break if stirred roughly.
Yes. Use vegetable stock and check that your soy sauce and optional sauces fit your dietary needs.
Yes. Frozen spinach, peas, corn, or mixed vegetables can work, but add tender vegetables near the end.