Servings: 4 servings
Calories: 118kcal
Ingredients
- 4 cups chicken broth
- 1 tsp fresh ginger sliced
- 1 cup mixed mushrooms shiitake, oyster, enoki, sliced
- 1 package silken tofu cut into cubes
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 scallions sliced
- White pepper to taste
Instructions
- Bring the chicken broth to a simmer with the ginger slices. Simmer 5 minutes to infuse.
- Add the mushrooms and simmer 5-6 minutes until tender.
- Gently add the silken tofu cubes and soy sauce. Simmer 2-3 minutes, stirring carefully to avoid breaking up the tofu too much.
- Finish with sesame oil and a pinch of white pepper.
- Ladle into bowls and top with scallions.
Notes
Chef's Tip: Add the silken tofu last and stir gently - it breaks apart easily once it hits simmering liquid. Keto Swaps: none needed - this broth is naturally low-carb as written.
Nutrition
Calories: 118kcal | Protein: 9g | Fat: 6g | Fiber: 1g
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About This Dish
This is the kind of broth Cantonese kitchens make when something gentle is called for — silken tofu barely holding its shape, mushrooms adding depth, all warmed through with ginger.
Nothing needs swapping here; it’s naturally low-carb exactly as written.