Wuyi Mountain Herb Soup with Tofu
A clear, refreshing broth infused with local Wuyi Mountain herbs and silken tofu, perfect for a light and nourishing meal. This Chinese-inspired soup recipe (vegetarian), ready in about 35 minutes, pairs Dried Wuyi Mountain herbs, Water, Silken tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.
Ingredients
- 1 tsp Dried Wuyi Mountain herbs
- 4 cups Water
- 1 block (14 oz), cut into 1/2-inch cubes Silken tofu
- 1 cup, sliced Bamboo shoots
- 1/2 cup, sliced Shiitake mushrooms
- 2, thinly sliced Green onions
- 1/2 tsp Salt
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium pot, bring 4 cups water to a simmer. Add 1 tsp dried Wuyi Mountain herbs and simmer for 5 minutes.
- Step 2: Strain broth into a clean pot, discarding herbs. Add 1/2 tsp salt, 1 cup sliced bamboo shoots, and 1/2 cup sliced shiitake mushrooms. Simmer for 10 minutes until vegetables are tender.
- Step 3: Add 1 block (14 oz) cubed silken tofu and simmer for 3 minutes.
- Step 4: Stir in 1 tbsp soy sauce and 1 tsp sesame oil. Simmer for 1 minute to meld flavors.
- Step 5: Garnish with 2 thinly sliced green onions and serve immediately while hot.
