What kind of mushroom broth should I use for this soup?

The recipe suggests using mushroom broth to taste, implying a preference for a savory, umami-rich base. You can use store-bought or homemade, adjusting the amount to your desired flavor intensity.

How spicy is this soup with Thai chili peppers?

The recipe calls for 2-3 minced Thai chili peppers, which will provide a noticeable heat. You can adjust the quantity to suit your spice preference, adding more for extra kick or less for a milder flavor.

What types of Asian greens work best in this soup?

The recipe specifies 'a bunch of Asian greens,' offering flexibility. Good options include bok choy, gai lan (Chinese broccoli), yu choy, or even spinach, chosen for their tender leaves and quick cooking time.

Why toast the garlic cloves separately for this soup?

Toasting the garlic cloves in a toaster oven for 5 minutes until they have brown and black spots develops a deeper, more complex, and slightly smoky flavor compared to raw or sauteed garlic, enhancing the soup's aroma.

How should I serve and store leftover Asian Greens Soup?

Serve this soup hot, preferably with a side of rice or farro. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop.

1.7K Views 10 years ago

Asian Greens Soup With Tofu and Enoki Mushrooms
[Vegan]

RE By: RG Enriquez

Author Bio

Traditional Filipino recipes gone plant-based. "Astig" is a Tagalog word for tough, unique, or gutsy. RG... Read More

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A steaming bowl of Asian Greens Soup with thinly sliced firm tofu, vibrant green vegetables, enoki mushrooms, and kabocha squash, served with a side of rice.

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Asian Greens Soup With Tofu and Enoki Mushrooms [Vegan]

Dairy Free

Ready in just 20 minutes, this savory mushroom soup will be your new go-to. It's extremely simple, versatile, and delicious, with tender kabocha squash, mushrooms, fried tofu, and plenty of greens. It's never a bad time for a soup with a mild kick.

Ingredients You Need for Asian Greens Soup With Tofu and Enoki Mushrooms [Vegan]

3-4 quarts water
Mushroom broth, to taste (see note)
1/4 of a small kabocha squash, thinly sliced with skin intact
4-6 whole garlic cloves, peeled
2-3 Thai chili pepper, minced (see note below)
A drizzle of sesame oil
A pinch of salt
A bunch of Asian greens (see note below)
A bunch of Enoki mushrooms, roots cut and removed
1 14-ounce block of firm tofu, thinly sliced
3-5 tablespoons of cooking oil, to fry the tofu

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How to Prepare Asian Greens Soup With Tofu and Enoki Mushrooms [Vegan]

Add water to a medium-sized pot and heat it over medium heat.
Pour the mushroom broth and a pinch of salt and mix to fully incorporate. Cover and put to simmer for 5-6 minutes.
While you’re waiting for your broth to a simmer, put the garlic cloves a the toaster oven and toast for 5 minutes, or until they have brown and black toasted spots.
During this time, you could also fry your tofu in a separate pan, preferably next to your soup so you could watch both.
Once your soup is simmering, add kabocha squash and let it cook for another 3-5 minutes or until the squash has slightly softened.
Adjust the seasoning to taste. You may add more mushroom broth, salt, or water. Then drizzle some sesame oil.
Put the broth to a boil and turn down the heat to a low simmer. Add the garlic, mushrooms, and greens. Cover the pot with lid and let the greens and mushroom absorb the flavors for another 3 minutes. You may finish up frying your tofu at this time.
Lastly, add the fried tofu to the pot.
Turn off the heat and serve the soup hot, preferably with a side of rice or farro.

Notes

Every brand of mushroom broth is different. They vary in form and strength. Start small and gradually add more until you’ve achieved your desired amount of savoriness. You may use chili oil or sambal olek in addition to or in replacement for the chili pepper.