Easy Asian Tofu Soup Recipe

Whip up a simple, flavorful Asian tofu soup with just 11 basic ingredients—a quick, satisfying meal that's easy to make at home.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 1

Course: Soups

Cuisine: Chinese

Calories: 237

4 cups chicken stock (or vegetable stock)
3 cups water
2 tablespoons neutral oil (such as canola, vegetable, or avocado oil)
3 large eggs
1 pound soft tofu or silken tofu (1 block, cut into ½-inch/1.25cm) cubes)
3 ounces fresh mushrooms (such as button, cremini, beech, oyster, or shiitake, sliced or torn into bite-size pieces)
12 ounces napa cabbage (leaves separated and sliced into ¾-inch/2cm pieces)
1 teaspoon sesame oil
Salt (to taste)
½ teaspoon white pepper
¼ cup chopped cilantro leaves (and/or scallions)

Bring the chicken stock and water to a boil in a pot. Cover, reduce the heat, and maintain a simmer. Meanwhile, heat a medium soup pot or wok over medium-high heat until a small splash of water beads and dances on the surface.
Heat the oil in the pot until hot, coating the bottom. Crack in the eggs and cook over medium-high heat until the edges are well-browned. Flip the eggs and cook the other side completely through, ensuring no runny yolk remains.
Transfer the fried eggs to a cutting board and cut them into bite-size pieces. Return the pieces to the pot. Increase the heat to high, pour in the simmering stock or water, and add the tofu and mushrooms. Cover the pot and boil for 10 minutes.
Add the napa cabbage. Cover and cook for 5-10 more minutes, until the cabbage is very tender. Stir in the sesame oil, salt to taste, and white pepper. Garnish with cilantro and/or scallion before serving.

Calories: 237kcalCarbohydrates: 10gProtein: 16gFat: 16gSaturated Fat: 3gCholesterol: 123mgSodium: 432mgFiber: 1gSugar: 4g

Ingredient Flexibility: I love using vegetable stock instead of chicken for a vegetarian version, it keeps the soup light and savory.

Storage Tip: This soup stores beautifully for up to 3 days in the fridge, and I find the flavors meld even more overnight.

Make-

Ahead Secret: You can fry the eggs and chop all the vegetables ahead of time, so assembling the soup for dinner is a quick 15-minute task.

Key Technique: Don't rush browning the eggs.

Getting those crispy, golden edges is my secret for building a deeply flavorful broth.

Serving Suggestion: I always serve this with a big bowl of steamed jasmine rice on the side for a complete, comforting meal.

Equipment Note: A Dutch oven or heavy-bottomed pot works just as well as a wok here if that's what you have.