3-Ingredient belly warming tofu mustard green soup! (薺菜豆腐羹)

tofu

🥗Healthier: tempeh

💰Cheaper: cooked chickpeas

Tempeh is higher in protein and fiber, while chickpeas are often more affordable.

mustard greens

🥗Healthier: kale

💰Cheaper: spinach

Kale offers similar nutrients, while spinach is usually less expensive.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini mushrooms are nutritious, while button mushrooms are commonly available.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is fresher, while seasoned water is a budget-friendly option.

Introduce the soup recipe and mention it comes together quickly.

Mention the two main ingredients: tofu and shredded mustard greens, which may be hard to find.

State that the mustard greens come in a frozen block and need to be thawed before use.

Use chicken broth for flavor but suggest vegetable broth as a vegetarian option, avoiding any tomato-based broth.

Bring the broth to a boil.

Cut tofu into small cubes and add it to the boiling broth.

Add the thawed shredded mustard greens to the pot once boiling.

Prepare a slurry by mixing cornstarch with water and add it to the soup to thicken.

Season the soup with salt and a little white pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens