Vietnamese Recipes & Cuisines (Soups)

Spinach, Mushroom and Tofu Soup Recipe

Ingredients : Serves 4

1 tablespoon

2 cloves


2 slices

300 g

800 ml

1 cake

1 cup

2 teaspoons

1/2 teaspoon

1/2 teaspoon

Cooking oil

Garlic, smashed with side of cleaver,

skin removed


Fresh Chinese spinach, washed and plucked

Vegetable stock or plain water

Soft tofu, cubed

Canned button mushrooms, halved

Sesame oil

Salt, to taste

Black pepper, to taste

Method :
  • In a medium sized saucepan, heat oil until smoking hot, then add the garlic and ginger and stir fry quickly for 30 seconds.

  • Add the Chinese spinach and stir fry for about 2 minutes.

  • Add the vegetable stock (or water), tofu, button mushrooms and cover.

  • Bring to a full boil, then lower heat and simmer for 2 to 3 minutes.

  • Turn off heat, stir in sesame oil, salt and pepper to taste, then transfer to soup tureen and serve.

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