Creamy Double Mushroom Tofu Soup
A comforting, restorative soup featuring silky tofu, tender mushrooms, and golden fried eggs in a rich, milky broth created by a signature emulsification technique.
When the temperature drops, nothing comforts quite like this simple yet soul-warming mushroom and tofu soup. The secret to its signature cloudy, creamy broth lies in frying the eggs first and boiling them with water, which creates a rich emulsion without the need for heavy cream. It is a nutritious, humble dish often enjoyed in homes across China during the cooler months.
Ingredients
- 2 king oyster mushrooms
- 100 g white beech mushrooms
- 100 g white jade mushrooms
- 300 g soft tofu
- 3 eggs
- 50 g carrots
- 2 stalks green onion
- 10 g ginger
- 1 tsp salt
- 1 tsp chicken powder
- 1 tsp white pepper powder
- to taste cooking oil
Instructions
- 1Prepare the mushrooms
Place the sliced king oyster and white beech mushrooms into a bowl, then sprinkle with salt and soak in clean water to ensure they are thoroughly cleaned before cooking.
Tip: Soaking mushrooms in salted water helps remove impurities and keeps them fresh. - 2Soak the mushrooms
Pour clean water over the salted mushrooms in the bowl, allowing them to soak briefly to clean them before they are added to the soup base.
Tip: Ensure the mushrooms are fully submerged for proper cleaning. - 3Fry the eggs
Heat oil in a pan and fry three eggs until fully cooked. Set the fried eggs aside to be used in the soup base later.
Tip: Frying the eggs first helps create a richer, creamier broth base. - 4Prepare the soup broth
After sautéing aromatics and adding the fried eggs, pour boiling water into the clay pot. Bring to a high heat until the broth takes on a rich, white color.
Tip: Using boiling water helps to quickly emulsify the egg and oil for a milky broth. - 5Add the mushrooms
Add the cleaned white jade mushrooms and sliced king oyster mushrooms into the boiling broth. Continue to boil until the mushrooms are tender.
Tip: Adding the mushrooms at this stage ensures they retain a great texture in the finished soup. - 6Add tofu and carrots
Gently add the cubed soft tofu and sliced carrots to the soup. Simmer until the ingredients are heated through and seasoned with salt, chicken powder, and white pepper.
Tip: Add the tofu gently so it does not break apart in the bubbling liquid. - 7Season the soup
Add salt, a spoonful of chicken powder, and a spoonful of white pepper powder to the bubbling pot of mushroom and tofu soup to enhance the flavor.
Tip: Adjust the seasoning gradually and taste as you go to ensure the broth is perfectly balanced. - 8Simmer the soup with mushrooms and tofu
Add the prepared mushrooms (king oyster, white beech, and white jade mushrooms), soft tofu cubes, and carrot slices into the pot with the fried eggs and fragrant broth. Bring to a boil and let the ingredients simmer together until the vegetables are tender and the flavors are well combined.
Tip: Boiling the soup over high heat after adding the fried eggs is key to achieving that rich, creamy white broth.
