Quick Entrees Asian

Japanese tofu soup

Name: Japanese tofu soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 200g fresh shiitake mushrooms, halved; 200g thick Korean glass noodles (see note) or thin glass noodles (bean thread vermicelli); 1/2 small Chinese cabbage, thickly sliced; 4 spring onions, chopped, plus extra to serve; 600g silken firm tofu (at room temperature), drained, cubed; 2L (8 cups) dashi (Japanese fish stock)(see note), made with dashi powder prepared to packet directions; 3/4 cup (185ml) mirin (see note); 3/4 cup (185ml) reduced-salt soy sauce; 1/4 cup (60ml) sake

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Take soup from starters to mains with this hearty Japanese tofu soup.

200g fresh shiitake mushrooms, halved
200g thick Korean glass noodles (see note) or thin glass noodles (bean thread vermicelli)
1/2 small Chinese cabbage, thickly sliced
4 spring onions, chopped, plus extra to serve
600g silken firm tofu (at room temperature), drained, cubed

Broth

2L (8 cups) dashi (Japanese fish stock)(see note), made with dashi powder prepared to packet directions
3/4 cup (185ml) mirin (see note)
3/4 cup (185ml) reduced-salt soy sauce
1/4 cup (60ml) sake

Method

1.

For the broth, combine all the ingredients in a large saucepan and bring to the boil. Simmer over medium heat for 5 minutes for flavours to develop.
2.

Add mushrooms and noodles and simmer for 5 minutes. Add cabbage and spring onion and simmer for a further 2-3 minutes. Place the noodles and vegetables in bowls, top with cubed tofu and ladle over the broth. Garnish with extra spring onion and serve at once.