Best Soup Ever! Shiitake Mushrooms, Pak Choi and Herb Tofu

Cynthia Homemade
by Cynthia Homemade
4 Portions
50 min

I love this soup ! It is super easy to prepare and the result is a delicious comforting and tasty soup that will leave you more than satisfied! Perfect for the colder seasons but also great for the rest of the year - my family loves it so much that we have it several times during the year !

The recipe includes a lot of delicious spices and sauces and chili or cayenne pepper. If you are going to be cooking for the family , I would suggest to skip the cayenne pepper or the chili, so the children can enjoy it without a problem .

I hope you enjoy it! It is absolutely delicious . Please visit and follow my instagram profile for more delicious recipes:

Happy cooking !



So delicious and comforting!

Great to accompany with some green tea :)

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Best Soup Ever! Shiitake Mushrooms, Pak Choi and Herb Tofu
Recipe details
  • 4  Portions
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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  • 1500 grs water
  • 25 grs of dried shiitake mushrooms
  • 2-3 garlic cloves (chopped)
  • 15 grs of fresh ginger (slices)
  • 30 grs of olive oil
  • 150 grs of shiitake Fresh mushrooms or a mix of any of this kind of fresh mushrooms : Enoki, King Oyster, White Shimeji, Brown Shimeji .
  • 2 vegetable stock cubes
  • 25 grs tamari sauce
  • 25 grs brown rice vinegar
  • Pinch of cayenne pepper
  • 1/4 tsp of Chinese Five Spice
  • 1 chilli (cut in slices) - Optional
  • 200 grs of Tofu (cut in cubes 2cm)
  • 300 grs of Pak Choi (cut in half or into four wedges if they are large)
  • 200 grs of Semi Wholewheat Noodles ( or your preferred ones)
  • 3 Spring Onions ( sliced)

Boil 250 grs of water. Pour the water in a bowl and add the dried shiitake mushrooms. Leave it to hydrate for 20mins.
Once the dried mushrooms are hydrated grab a soup pot and put the garlic, ginger and oil, and sauté for 3 mins (medium heat).
Add the fresh shiitake mushrooms, the hydrated shiitake mushrooms ( or the mix of mushrooms suggested), the vegetable stock cubes, tamari sauce, brown rice vinegar, cayenne pepper, Chinese five-spice, the tofu, and the water. Cover the pot and simmer at medium-high heat for 18 minutes. Stir occasionally.
Meanwhile, in a wok or pot, heat some water and place a steaming basket/tray in the wok/pot (the water should not touch the base). When the water boils, add the pak choi put the lid on the basket/tray and steam for 3-5 minutes until the pak choi is tender and wilted.
When the mushrooms have finished cooking, add the noodles to the pot and cook as recommended in the pack. Stir occasionally
Transfer to serving bowls, place the pak Choi and sprinkle with spring onions and the slices of chilli (optional)
  • If don’t like spicy food , avoid adding the chili or the cayenne pepper
Cynthia Homemade
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