Light Vegetarian Egg Tofu Soup Recipe
Light vegetarian egg tofu soup made with silky egg tofu, fresh vegetables, and a comforting broth. Easy to make in under 30 minutes.
Equipment
- Knife & cutting board
- Soup pot
- ladle
Ingredients
- 600 ml water
- 1 vegetable bouillon cube
- 60 g carrot, sliced
- 60 g daikon, peeled and cut into bite-sized pieces
- 1 handful of celery, roughly chopped
- 130 g Chinese cabbage, chopped into large pieces
- 1 tsp white pepper
- 3 egg tofu tubes, sliced into thick rounds
- green onions, sliced, for garnish
Instructions
- Add the water and vegetable bouillon cube to a pot and bring to a gentle simmer. Stir until the bouillon dissolves.
- Add the carrot and daikon. Simmer for 5–7 minutes until slightly softened.
- Add the celery and Chinese cabbage. Cook until the vegetables are tender but still have some texture.
- Season the broth with white pepper and taste to adjust if needed.
- Gently add the sliced egg tofu and let it warm through for 1–2 minutes. Avoid stirring too much so the tofu keeps its shape.
- Ladle into bowls and garnish with sliced green onions before serving.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 534kcal | Carbohydrates: 20g | Protein: 54g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Sodium: 413mg | Potassium: 223mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5185IU | Vitamin C: 11mg | Calcium: 791mg | Iron: 8mg
