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Silken Tofu Mushroom Broth

Silken Tofu Mushroom Broth

A gentle, restorative broth of silken tofu and mixed mushrooms in a ginger-scented chicken stock.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Soup
Cuisine: Chinese
Keyword: Cantonese, Tofu, Vegetarian
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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