This is a warm, comforting, plant-based soup that’s full of umami flavor and so easy to make.
It has soft tofu, mushrooms, and veggies in a light broth that feels clean but super satisfying.
I make this when I want something cozy but not heavy.
It tastes like something you’d get in a simple Japanese kitchen.
What You’ll Need
- 300g silken tofu (cubed)
- 100g fresh shiitake mushrooms (sliced)
- 100g enoki mushrooms (ends trimmed)
- 1 medium carrot (peeled and thinly sliced)
- 2 napa cabbage leaves (cut into strips)
- 1 stalk of leek, white part only (thinly sliced)
- 1 scallion (sliced, for garnish)
- 800ml vegetarian dashi or vegetable broth
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon toasted sesame oil
- A pinch of white pepper (optional)
Why I Love This Recipe
This recipe reminds me of visiting a small noodle shop in Kyoto where the soup tasted so pure and light, but deeply flavorful. I’ve recreated that feeling with ingredients I always have at home.
- It’s deeply satisfying without feeling heavy
- It’s budget-friendly and uses simple ingredients
- It cooks fast and feels like self-care in a bowl
- It’s a great way to use up extra mushrooms and veggies
How Many Servings and Time
Servings: 2 generous bowls
Total Time: 25 minutes
Macros (Per Serving – Approximate)
- Calories: 185
- Protein: 11g
- Carbs: 15g
- Fat: 8g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Silken tofu releases a little starch as it heats, giving the broth a slightly creamy texture without any cream. The shiitake mushrooms add natural umami thanks to guanylate, a compound that boosts savory taste. Napa cabbage sweetens the broth as it cooks.
Common Mistakes
- Boiling the tofu too hard: It can fall apart. Simmer gently.
- Overcooking the veggies: They lose flavor and texture. Keep them slightly crisp.
- Skipping the sesame oil at the end: That tiny bit of fat carries the flavor.
What to Serve With
- Steamed jasmine or short-grain rice
- A side of pickled cucumbers or daikon
- Light green tea or miso soup as a starter
FAQ
Can I use firm tofu?
Yes, but the texture will be more solid. Silken tofu is smoother and more traditional for this style.
What’s vegetarian dashi?
It’s a Japanese soup stock made from kombu (dried seaweed) and dried shiitake mushrooms. You can also use plain vegetable broth.
How spicy is this soup?
It’s not spicy at all. You can add chili oil or shichimi togarashi if you like heat.
Step-by-Step Instructions
1. Sauté the Leek
Add 1/2 teaspoon sesame oil to a medium stainless steel pot over medium heat. Add the thinly sliced white part of 1 leek and sauté for about 1 minute, just until fragrant.
2. Add the Carrot and Napa Cabbage
Add 1 peeled and thinly sliced carrot and 2 napa cabbage leaves (cut into strips) to the pot. Stir and cook for 2–3 minutes until slightly softened.
3. Add Broth and Season
Pour in 800ml vegetarian dashi or vegetable broth. Add 1 tablespoon soy sauce and 1/2 teaspoon salt. Bring to a gentle simmer.
4. Add Shiitake and Enoki Mushrooms
Add 100g sliced shiitake mushrooms and 100g enoki mushrooms (trimmed). Simmer for 5 minutes until mushrooms are tender and broth is fragrant.
5. Gently Add Silken Tofu
Add 300g cubed silken tofu carefully to the pot. Simmer gently for 2–3 minutes. Don’t stir too much to avoid breaking the tofu.
6. Finish and Serve
Turn off the heat. Add a pinch of white pepper (optional) and garnish with 1 sliced scallion. Serve hot with rice.
