Spicy Tofu and Mushroom Soup with Napa Cabbage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warming broth with silken tofu, earthy mushrooms, and crunchy cabbage, gently spiced. This Chinese-inspired dumpling recipe (vegetarian), ready in about 45 minutes, pairs Firm tofu, Mushrooms, Napa cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 25 min Cook: 20 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 1 tsp cornstarch with 2 tbsp water to create a slurry.
  2. Step 2: Heat 1 tbsp vegetable oil in a pot over medium heat. Add 1 tbsp minced ginger and 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 8 oz sliced mushrooms and 2 cups chopped Napa cabbage, stirring for 3 minutes until slightly softened.
  4. Step 4: Pour in 4 cups vegetable broth and bring to a gentle simmer.
  5. Step 5: Add 14 oz cubed tofu and 2 tbsp soy sauce, then simmer for 10 minutes.
  6. Step 6: Stir in the cornstarch slurry and cook for 2 more minutes until soup thickens.
  7. Step 7: Stir in 1 tbsp chili oil and 1 tsp sesame oil, then garnish with 2 tbsp chopped green onions.

Frequently asked questions

How long does Spicy Tofu and Mushroom Soup with Napa Cabbage take to make?

Total time is about 45 minutes (25 min prep + 20 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 Spicy Tofu and Mushroom Soup with Napa Cabbage?

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 firm tofu from drying out.

Can I substitute ingredients in Spicy Tofu and Mushroom Soup with Napa Cabbage?

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 Spicy Tofu and Mushroom Soup with Napa Cabbage for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spicy Tofu and Mushroom Soup with Napa Cabbage vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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