🍽️ How to Make Vegetable Tofu Soup (Sucai Doufu Tang)

🧆 Ingredients

• 200g firm tofu (cubed)
• 1 carrot (sliced)
• 50g shiitake mushrooms (sliced)
• 50g napa cabbage (chopped)
• 30g snow peas
• 1 liter vegetable stock
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 green onions (chopped)
• Salt to taste
• White pepper to taste

🍳 Steps

1. Prepare and Clean Ingredients: Rinse all vegetables thoroughly under running water to remove any dirt or residue. Peel the carrot and slice it thinly for quicker cooking. Wipe shiitake mushrooms with a damp cloth to clean, then slice. Remove any tough stems from napa cabbage and chop into bite-sized pieces. Trim the ends of snow peas and remove the stringy fiber along the edge. Gently rinse the tofu, then pat dry with a paper towel and cut into 1.5 cm cubes. Handle tofu carefully to avoid breaking.

2. Cook the Soup Base: Pour the vegetable stock into a large pot and bring it to a boil over medium-high heat. Once boiling, add the sliced carrot, shiitake mushrooms, and chopped napa cabbage. Stir gently. Reduce heat to medium and simmer for about 5 minutes, or until the carrots begin to soften and the cabbage turns translucent.

3. Add Tofu and Snow Peas: Using a slotted spoon or spatula, gently add the tofu cubes to the pot to prevent them from breaking. Add the snow peas. Simmer for another 3-5 minutes. The tofu should be heated through but remain intact, and the snow peas should turn bright green and remain crisp-tender. Avoid overcooking to preserve the vegetables’ color and texture.

4. Season the Soup: Add soy sauce and sesame oil to the pot. Taste the broth and adjust salt and white pepper as needed. Stir gently to combine, being careful not to break the tofu. For extra flavor, you can add a pinch of sugar or a dash of mushroom powder if desired.

5. Finish and Serve: Turn off the heat. Ladle the soup into bowls and garnish with freshly chopped green onions. Serve immediately while hot. Optionally, add a splash of lemon juice for brightness just before serving.

Key Points:

• Always use fresh, high-quality vegetables for the best flavor and texture.
• Simmer the soup gently to keep the tofu from breaking apart.
• Check doneness by piercing carrots with a fork—they should be tender but not mushy.
• Adjust seasoning to your taste, and add more vegetables as desired for variety.

💡 Tips

• Use fresh, seasonal vegetables for best flavor.
• Simmer gently to keep tofu intact.
• Adjust seasoning to taste.
• Add a splash of lemon juice for brightness.