tofumushroomcarrot
Chinese-Style Vegetable Soup with Tofu
A light Chinese-inspired vegetable soup with shiitake mushrooms, Chinese broccoli, baby corn, silken tofu and a gently thickened soy broth.
From YouTube · Nov 25, 2025
A light Chinese-inspired vegetable soup with shiitake mushrooms, Chinese broccoli, baby corn, silken tofu and a gently thickened soy broth.
20 min
Prep time
20 min
Cook time
40 min
Total time
3
Yield
Ingredients
20 ingredients- AROMATICS
- 2–3 garlic cloves, finely chopped
- Small piece fresh ginger, finely chopped
- 3 spring onions, white and green parts separated
- 1 tbsp avocado oil
- VEGETABLES AND TOFU
- 1 carrot, diced
- 40 g fresh shiitake mushrooms, sliced
- Chinese broccoli, leaves and stalks separated and chopped
- 4 baby corn spears, chopped
- 200 g silken tofu, cut into medium pieces
- BROTH
- 2 tsp umami powder, optional
- 1 tsp salt
- 1/2 tsp white pepper
- 1 litre water
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- SLURRY
- 3 tbsp potato starch
- 1 cup water
Method
23 steps- Finely chop the garlic and ginger.
- Slice the spring onions, keeping the white and green parts separate.
- Dice the carrot.
- Slice the shiitake mushrooms.
- Separate the Chinese broccoli leaves from the stalks and chop both.
- Chop the baby corn.
- Cut the silken tofu into medium pieces.
- Heat the avocado oil in a large saucepan over medium heat.
- Add the garlic, ginger and white spring onion parts.
- Sauté for 4–5 minutes.
- Add the umami powder, salt and white pepper.
- Stir in the carrot, Chinese broccoli stalks and mushrooms.
- Pour in the litre of water.
- Bring the soup to the boil.
- Add the baby corn and Chinese broccoli leaves.
- Stir in the soy sauce and sesame oil.
- Mix the potato starch with the cup of water until smooth.
- Pour half the slurry into the soup while stirring.
- Return the soup to the boil.
- Add the remaining slurry gradually until the soup reaches the desired thickness.
- Gently add the silken tofu.
- Turn off the heat and stir carefully.
- Garnish with the green spring onion parts and extra white pepper.
Recipe notes
Helpful tips
- Keep the green onion whites and greens separate.
- Add the starch slurry gradually while stirring to control the thickness.
- Add the silken tofu last and stir gently to avoid breaking it.
Equipment
- Large sauté pan or soup pot
- Sharp knife
- Chopping board
- Small bowl
- Wooden spoon
Storage
Cool the soup promptly and refrigerate it in a covered container. Reheat gently until piping hot.
Substitutions
Umami powderOmit
The source explicitly marks the umami powder as optional.
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