Is Clear Soup with Tofu and Vegetables a healthy option for daily meals?

Absolutely. Clear Soup with Tofu and Vegetables is considered one of the healthiest meal options across Asian cuisines. It’s low in calories yet high in nutritional density. Tofu offers plant-based protein, mushrooms contribute antioxidants and minerals, and green vegetables provide fiber and vitamins. Because the broth is water-based and not cream-heavy, it hydrates while nourishing. For individuals watching calorie intake or following weight-management plans, Clear Soup with Tofu and Vegetables is perfect as a light main or side dish. Additionally, because it’s easy on the stomach, it’s often recommended for people recovering from illness or those who need gentle, nutrient-packed meals.

How do I keep the broth clear when cooking Clear Soup with Tofu and Vegetables?

The secret to a pristine broth lies in technique. First, always rinse dried mushrooms and shrimp before soaking to remove impurities. Second, strain the soaking liquid to remove sediment. Third, maintain a gentle simmer throughout the cooking process. Boiling too vigorously introduces cloudiness as proteins coagulate. Additionally, skim off any foam that forms at the top. Patience is essential. The extra care taken during preparation results in a soup that not only tastes light and refreshing but also looks as elegant as those served in restaurants. The clarity of broth is what sets Clear Soup with Tofu and Vegetables apart from other hearty soups.

Can Clear Soup with Tofu and Vegetables be made vegetarian or vegan?

Yes, and it’s surprisingly easy. For a vegetarian version, omit dried shrimp and simply rely on shiitake mushrooms and soy sauce to create umami. For a vegan clear soup with tofu and vegetables, make sure to use a plant-based broth, skip any fish-based sauces, and enhance flavor with miso paste or kombu. The tofu provides the necessary protein, while the vegetables supply fiber, vitamins, and minerals. Vegan versions of Clear Soup with Tofu and Vegetables are increasingly popular in Western kitchens because they fit seamlessly into plant-based diets without sacrificing comfort or tradition.

What vegetables work best in Clear Soup with Tofu and Vegetables?

The beauty of Clear Soup with Tofu and Vegetables is its flexibility. Traditional Thai versions rely on bok choy or napa cabbage, mushrooms, and tomatoes. These vegetables strike the right balance of freshness, umami, and acidity. However, the soup is adaptable to seasonal produce. In summer, zucchini or spinach can replace bok choy, while in winter, carrots and leeks make excellent additions. When choosing vegetables, the key is balance—avoid overly starchy vegetables that might cloud the broth, and instead focus on crisp, watery greens that maintain clarity and texture. The simplicity of Clear Soup with Tofu and Vegetables is what makes it universally appealing, and its adaptability ensures it fits into any household kitchen.

Clear Soup with Tofu and Vegetables – The Most Delicious Comfort Recipe (2025)

Description

A light and healthy Clear Soup with Tofu and Vegetables made with shiitake mushrooms, bok choy, and tofu in a delicate broth, perfect for a comforting meal.

Ingredients

Scale

4 dried shiitake mushrooms – see note 1 for substitutes
1 tablespoon dried shrimp – see note 2 for substitutes
1 lb tofu – soft or medium-firm
1 medium tomato
9 oz bok choy – or napa cabbage
2 stalk scallions
2 teaspoon neutral cooking oil
1 tablespoon light soy sauce
¼ teaspoon salt
¼ teaspoon ground white pepper
½ teaspoon sesame oil

Instructions

Rinse dried shiitake mushrooms and soak them in 2 cups (500ml) of water for about 6 hours or overnight (or 30 minutes in hot water if in a hurry). Remove, trim stems, and slice thinly. Reserve soaking water.
Soak dried shrimp in ¼ cup (60ml) hot water for 10 minutes. Chop finely and keep soaking liquid.
Cut tofu into bite-sized cubes. Slice tomatoes into wedges. Separate bok choy stems and leaves, cut into 1-inch pieces. Chop scallions, keeping white and green parts separate.
Heat cooking oil in a wok or pot. Sauté the white part of the scallions and dried shrimp until fragrant. Add mushrooms and tomato, stir-fry until tomato softens slightly.
Pour in reserved mushroom soaking water (avoiding sediment), shrimp soaking water, and 2 cups (500ml) hot water. Bring to a full boil.
Slide in tofu cubes and simmer over medium heat for 2 minutes.
Add bok choy stems and cook for 20 seconds.
Turn off heat. Stir in bok choy leaves, soy sauce, salt, white pepper, and sesame oil. Garnish with scallion greens and serve hot.

Notes

Note 1: If dried shiitake mushrooms are unavailable, substitute with fresh shiitake, button mushrooms, or portobello.
Note 2: If avoiding shrimp, substitute with anchovies, fish sauce, or omit for vegetarian/vegan diets.
For a vegan version, use vegetable broth and skip dried shrimp completely.
Simmer gently to keep broth clear; avoid vigorous boiling.

Nutrition

Serving Size: 1 bowl (about 300ml)
Calories: 180
Sugar: 3g
Sodium: 420mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 12g
Cholesterol: 15mg

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