Savory Shiitake Mushroom
Tofu Soup
A light, comforting soup featuring hand-torn shiitake mushrooms and silky tofu. This quick, five-minute recipe relies on sautéing to unlock deep, savory flavors.
This simple yet deeply satisfying soup proves that you do not need long simmering times to achieve a rich broth. By hand-tearing the shiitake mushrooms and sautéing them in a hot wok before adding water, you release an incredible amount of earthy, savory aroma. It is the perfect quick meal when you need something wholesome, non-greasy, and nourishing for the whole family.
Ingredients
- 200 g fresh shiitake mushrooms
- 300 g firm tofu
- 1 tbsp cooking oil
- 1 tsp soy sauce
- 1 tsp salt
- 2 stalks green onions
- 500 ml water
Instructions
- 1Prepare the shiitake mushrooms
Take fresh shiitake mushrooms and tear them into halves by hand. Tearing them by hand creates a better texture compared to slicing them with a knife, which is essential for this simple soup recipe.
Tip: Tearing the mushrooms by hand allows for better texture when they are later blanched and sautéed. - 2Sauté the mushrooms
Heat oil in a wok and add the torn shiitake mushrooms. Sauté them directly in the hot oil until they start to sizzle in the iron wok.
Tip: Make sure the wok is hot enough so that the mushrooms begin to sizzle immediately upon contact with the oil. - 3Season the mushrooms
Add salt and soy sauce to the mushrooms in the wok. Stir-fry them thoroughly to allow the mushrooms to release their rich, savory aroma.
Tip: This step is crucial for developing the depth of flavor in the soup — do not rush this part. - 4Finalize and Garnish
After the tofu has warmed through in the mushroom broth, remove the wok from the heat. Stir in the chopped green onions to add a fresh fragrance before serving immediately.
Tip: Add the green onions right before turning off the heat to maintain their bright color and fresh aroma.
