Savory Mushroom
Tofu Clay Pot Soup
A nourishing, umami-rich soup featuring golden-fried tofu and a medley of forest mushrooms, simmered in a fragrant garlic broth.
This comforting mushroom and tofu soup celebrates the earthy textures of forest fungi, from the delicate tremella to the bite of wood ear. Prepared in a traditional clay pot, the soup relies on simple aromatics and a clean, flavorful broth to highlight the natural qualities of the ingredients. It is a humble yet deeply satisfying dish that balances crispy fried tofu with tender, flavorful mushrooms.
Ingredients
- 100 g Dragon Claw mushrooms
- 50 g golden fungus
- 100 g oyster mushrooms
- 50 g wood ear mushrooms
- 50 g tremella mushrooms
- 1 block firm tofu
- 3 cloves garlic
- 1 tbsp salt
- 0.5 tsp MSG
- 1 tsp white pepper
- 2 tbsp cooking oil
Instructions
- 1Prepare the Dragon Claw mushrooms
Take the raw Dragon Claw mushrooms and gently break them apart into smaller, bite-sized clusters on a clean cutting board to prepare them for the soup.
Tip: Ensure the mushrooms are handled carefully to maintain their unique texture before they are added to the pot. - 2Slice the golden fungus
Place the golden fungus on a cutting board and use a cleaver to slice it into thin, uniform pieces. This ensures the fungus cooks evenly and absorbs the flavors of the soup.
Tip: Keep your fingers tucked back from the blade while slicing. - 3Prepare the oyster mushrooms
Take the oyster mushroom caps and gently tear them into smaller, bite-sized strips by hand. Tearing them helps them retain their texture and soak up the broth better than knife-cut pieces.
Tip: Tearing is faster and yields a more natural, rustic look. - 4Rinse the mushrooms
Place the cleaned wood ear mushrooms, Tremella, and oyster mushrooms into a metal colander. Rinse them thoroughly under cold running water to remove any debris or dirt, ensuring they are clean before cooking.
Tip: Give the colander a gentle shake to drain excess water efficiently. - 5Cut the tofu
Place the block of firm white tofu on your cutting board. Carefully cut the block diagonally across to create distinct triangular pieces, which will be easier to fry evenly.
Tip: Use a sharp, smooth knife for clean cuts without crumbling the tofu. - 6Fry the tofu
Heat oil in a clay pot over medium-high heat. Carefully place the tofu triangles in the hot oil and fry until both sides are golden brown and crispy. Remove and set aside.
Tip: Avoid overcrowding the pot to ensure each piece gets perfectly browned. - 7Sauté the garlic
After removing the fried tofu from the pot, add the garlic cloves to the remaining hot oil. Sauté them until they become fragrant, ensuring they do not burn, as this base will provide the essential aroma for the soup broth.
Tip: Keep the heat at medium to prevent the garlic from browning too quickly and turning bitter. - 8Add mushrooms and water
Incorporate the cleaned variety of mushrooms into the clay pot with the sautéed garlic. Immediately pour in hot water until all the mushrooms are fully submerged, which helps to quickly establish a steady simmer for extracting the mushroom flavors.
Tip: Using hot water instead of cold water helps maintain the temperature in the clay pot and speeds up the cooking process. - 9Return tofu to the pot
Once the mushroom broth is simmering, carefully add the golden-brown fried tofu triangles back into the pot. This allows the tofu to absorb the savory mushroom-infused liquid while continuing to cook.
Tip: Add the tofu gently to avoid splashing the hot broth. - 10Season the soup
Add a spoonful of salt, half a spoonful of MSG, and a spoonful of white pepper to the boiling soup. Stir gently to ensure the seasonings are well incorporated into the broth for a perfectly balanced flavor.
Tip: Adjust the seasoning according to your preference, tasting the broth carefully before serving.
