Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

We wanted a clean-tasting but deeply satisfying soup full of umami, but without skyrocketing sodium levels. So we added sliced shiitake mushroom caps, which reinforced the mushroomy broth, and a hefty amount of mustard greens, which gave a wonderful wasabi-like back note that really perked up our soup. In lieu of noodles, we added tofu cubes to ensure our soup was satiating. A sprinkle of sliced scallions lent a fresh, clean bite. Some tasters enjoyed a drizzle of chili oil to ramp up the spicy flavor, but it is completely optional.

Shiitake, Tofu, and Mustard Greens Soup [Vegan]

This Recipe is :

Dairy Free Vegan


  • 1 tablespoon expeller-pressed canola oil
  • 1 onion, chopped
  • Salt
  • 1 (4-inch) piece ginger, peeled and sliced thin
  • 5 garlic cloves, smashed
  • 4 cups homemade or low-sodium vegetable broth
  • 4 cups water
  • 8-ounces shiitake mushrooms, stemmed and sliced thin (stems reserved)
  • 1/2-ounce dried shiitake mushrooms, rinsed
  • 2 tablespoons low-sodium soy sauce
  • 14-ounces firm tofu, cut into 1/2-inch pieces
  • 8-ounces mustard greens, stemmed and cut into 2-inch pieces
  • 2 tablespoons rice vinegar
  • 3 scallions, sliced thin
  • Chili oil (optional)


  1. Heat oil in large saucepan over medium-high heat until shimmering. Stir in onion and 1/2 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in ginger and garlic and cook until lightly browned, about 2 minutes.
  2. Stir in broth, water, reserved mushroom stems, dried mushrooms, and soy sauce and bring to boil. Reduce heat to low, cover, and simmer until flavors meld, about 1 hour.
  3. Strain broth through fine-mesh strainer set over large bowl, pressing on solids to extract as much broth as possible; discard solids. Wipe saucepan clean with paper towels and return strained broth to saucepan.
  4. Stir in sliced mushrooms, tofu, mustard greens, and vinegar and cook until mushrooms and tofu are warmed through and greens are wilted, about 3 minutes. Sprinkle individual portions with scallions and drizzle with chili oil, if using. Serve.
  5. Check out Nutritious Delicious at America’s Test Kitchen online store!







Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Lemon Meringue Cookies [Vegan, Gluten-Free]

Fresh Fruit Tart With Lemon Cream [Vegan]

Peach and Lemongrass Shrub [Vegan, Gluten-Free]

Peach and Lemongrass Shrub

BBQ Chickpea Sliders With Pineapple Slaw [Vegan]

Vegan BBQ Chickpea Sliders With Pineapple Slaw

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Shiitake, Tofu, and Mustard Greens Soup [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×