Ginseng-Infused Tofu Soup with Shiitake
A delicate broth featuring earthy ginseng and tender tofu, simmered with umami-rich shiitake mushrooms. This korean (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.
Ingredients
- 10g dried shiitake mushrooms
- 200g firm tofu
- 1 tsp Korean red ginseng powder
- 500ml vegetable stock
- 2 tbsp, thinly sliced green onions
- 1 tsp toasted sesame oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Soak dried shiitake mushrooms in 100ml warm water for 15 minutes, then drain and finely chop.
- Step 2: Cut tofu into 1.5cm cubes and gently simmer in vegetable stock for 5 minutes until heated through.
- 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.
- Step 4: Remove from heat, swirl in toasted sesame oil, and garnish with green onions before serving.
Frequently asked questions
How long does Ginseng-Infused Tofu Soup with Shiitake take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginseng-Infused Tofu Soup with Shiitake?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried shiitake mushrooms from drying out.
Can I substitute ingredients in Ginseng-Infused Tofu Soup with Shiitake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginseng-Infused Tofu Soup with Shiitake for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ginseng-Infused Tofu Soup with Shiitake vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This soup was a revelation! The ginseng gave it such a unique depth, and the tofu was so soft. Made it for my husband and he loved it too.
- ★★★★★
Perfect for a cold day. The shiitake mushrooms really shined. Easy to make and healthy.
- ★★★★☆
Cooked it for my family and they enjoyed it, but I wish the ginseng infusion took less time. It took about 45 minutes total, which was longer than I expected.
