Silky Tofu & Mushroom Noodle Soup
Ingredients
- 14 ouncesfirm tofu (block)
- 1 ouncedried shiitake mushrooms
- 1 ouncefresh ginger
- 3 clovesgarlic
- 6 cupsvegetable broth
- 3 tablespoonssoy sauce
- 1 tablespoonmirin
- 1 teaspoonsesame oil
- 8 ouncesfresh egg noodles or ramen
- 8 ouncesbok choy
- 2 stalksscallion
- 2 sheetsnori sheets (optional, for serving)
Prep
- 01
Mince 3 cloves garlic.
- 02
Grate or mince 1 ounce (about 1 tablespoon) fresh ginger.
- 03
Slice 2 scallion stalks, separating white and green parts; use green parts for garnish.
Method
- 01
Bring a kettle of water to boil. Pour 1 cup of hot water over the dried shiitake mushrooms in a bowl and let them soak for 10 minutes, then drain, reserving the soaking liquid. Slice the rehydrated mushrooms into bite-sized pieces.
- 02
Pour 6 cups of vegetable broth into a large pot along with the reserved mushroom soaking liquid. Bring to a simmer over medium-high heat.
- 03
Add the sliced mushrooms, ginger, and garlic to the pot. Stir in 3 tablespoons soy sauce and 1 tablespoon mirin. Simmer for 8 minutes to infuse the broth with flavor.
- 04
While the broth simmers, cut the tofu block into 3/4-inch cubes. Add them gently to the pot and simmer for 3 more minutes.
- 05
Bring a separate pot of salted water to a boil. Cook the noodles according to package directions (usually 3–4 minutes for fresh noodles). Drain and set aside.
- 06
Add the bok choy to the broth and simmer for 2 minutes until just tender. Stir in 1 teaspoon sesame oil and taste; adjust soy sauce or salt as needed.
- 07
Divide the cooked noodles between bowls. Ladle the hot broth, tofu, mushrooms, and bok choy over the noodles. Garnish with sliced scallion and torn nori (if using). Serve immediately.
Spice Tips
For deeper umami warmth, add a 1-inch piece of kombu (dried kelp) with the broth. For a touch of heat, stir in 1/4 to 1/2 teaspoon white pepper or a small pinch of chili oil just before serving. A splash of rice vinegar brightens the finish.
Make this ahead by preparing the broth and mushrooms up to 2 hours before dinner; reheat gently and add tofu and bok choy just before serving. Tofu cubes can be pressed for 15 minutes before cooking if you prefer a firmer texture, though silky tofu works beautifully in this soup as-is.