Korean Clear Mushroom Tofu Soup
Light enough for a diet, flavorful enough to satisfy - this clear Korean soup draws deep umami from oyster and shiitake mushrooms simmered in plain water, seasoned with just soup soy sauce and salt. Cubed tofu is added near the end so the pieces hold their shape, and chopped green onion finishes the bowl with a mild sharpness. At 155 calories per serving, it keeps the meal light without sacrificing depth of flavor.
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Instructions
- 1
Tear oyster mushrooms, thinly slice shiitake, and cube tofu.
- 2
Julienne onion and chop green onion.
- 3
Bring water to a boil, then add onion and garlic and simmer for 2 minutes.
- 4
Add mushrooms and simmer over medium heat for 4 minutes to extract flavor.
- 5
Add tofu, cook 3 more minutes, then season with soup soy sauce and salt.
- 6
Add green onion, simmer 30 seconds, then serve immediately.
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