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Make takeout in your home in just 10 minutes with this Chinese vegetable soup that’s light and flavorful, yet hearty and comforting enough to fill you up! {Vegan, Gluten-Free}

Chinese Vegetable Soup with Tofu - Takeout Style

4.5 from 4 votes
Make takeout in your home in just 10 minutes with this Chinese vegetable soup that’s light and flavorful, yet hearty and comforting enough to fill you up! {Vegan, Gluten-Free}
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Soup
Cuisine: Chinese
Keyword: takeout
Servings: 4 servings
Author: Maggie Zhu

Ingredients

  • 1 teaspoon peanut oil (or vegetable oil)
  • 4 green onions , cut into 2” (5 cm) piece
  • 1 ” (5 cm) ginger , sliced
  • 4 cups water
  • 1 tablespoon mushroom powder
  • 3/4 teaspoon salt (or to taste)
  • 1/2 teaspoon sugar
  • 1/8 teaspoon white pepper
  • 1/2 block soft tofu , diced
  • 2 stalks celery , sliced on the bias
  • 1 cup (4 oz. / 125 g) mushrooms , sliced
  • 1 medium carrot , sliced
  • 1/2 head broccoli , cut into medium florets

Instructions

  • Heat the oil in a medium-sized pot over medium heat until hot. Add the green onions and ginger. Cook and stir until fragrant and beginning to brown, about 2 minutes.
  • Pour in the water and bring to a low boil. Boil for 5 minutes. Remove and discard the green onion and ginger.
  • Add the mushroom powder, salt, sugar, and white pepper. Stir to mix well.
  • Add the tofu, celery, and mushrooms. Once bringing back to a boil, cook for 3 minutes. Add the carrots and broccoli and boil for another 2 minutes. Taste the broth and adjust the seasoning to taste by adding more salt or mushroom powder if needed.
  • Serve hot.

Nutrition

Serving: 1serving, Calories: 54kcal, Carbohydrates: 6.1g, Protein: 3.4g, Fat: 2.4g, Saturated Fat: 0.4g, Sodium: 472mg, Potassium: 244mg, Fiber: 1.5g, Sugar: 2.4g, Calcium: 67mg, Iron: 1mg