Tofu and Mushroom Soup

Tofu and Mushroom Soup


  • 300g silken tofu, cut into ½ inch cubes
  • 20g dried Wood Ear mushrooms
  • 20g enoki mushrooms
  • 2 green onions, sliced diagonally
  • 1 leek, sliced diagonally
  • 2 tbsp. finely chopped coriander
  • 2 tablespoons soy sauce
  • 1/4 teaspoon of salt, sugar
  • 1/2 teaspoons of finely ground white pepper
  • 1 tablespoon of vegetable oil or 50g butter
  • 40ml rice flour paste sheets
  • 3 cups water (500ml)



Prepare the dried mushrooms:

Pour boiling water over the mushrooms until the mushrooms are covered and allow them to soak for 20 minutes, turning the mushrooms over occasionally. After soaking remove any woody ends with a knife. Cut mushrooms into strips.

Cut off the bottom dried, gritty portion of the enoki mushroom and discard. Cut the remaining enoki into 2-inch lengths and set aside.

  1. Heat the vegetable oil/butter in a large pan and fry the green onions and leek for 5 minutes until fragrant but not brown. Add the Wood Ear mushrooms and fry gently for 5 minutes, stirring occasionally.
  2. Pour 300ml of boiling water into the pan. Add 2 tablespoons soy sauce, 1/4 teaspoon of salt and sugar, 1/2 teaspoons of finely ground white pepper.
    3. Add the enoki mushrooms
  3. Add the rice flour paste sheets to the pan and stir to coat. Bring the mixture to a boil and whisk well until the soup is very thick, from 2-5 minutes.
  4. Add the tofu. Adjust the seasoning to taste and serve in warmed bowls garnished with minced leek and chopped coriander

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