Ginseng-Infused Tofu Soup with Shiitake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A delicate broth featuring earthy ginseng and tender tofu, simmered with umami-rich shiitake mushrooms. This Korean recipe (vegetarian, gluten-free), ready in about 27 minutes, pairs dried shiitake mushrooms, firm tofu, Korean red ginseng powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 2 Korean cuisine 185 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak dried shiitake mushrooms in 100ml warm water for 15 minutes, then drain and finely chop.
  2. Step 2: Cut tofu into 1.5cm cubes and gently simmer in vegetable stock for 5 minutes until heated through.
  3. Step 3: Stir in chopped shiitake and Korean red ginseng powder, then cook for 3 more minutes until the broth turns slightly amber and fragrant.
  4. Step 4: Remove from heat, swirl in toasted sesame oil, and garnish with green onions before serving.

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