Gaeng Jued Clear Tofu and Vegetable Soup
A light, clear Thai broth soup with silken tofu, glass noodles, mushrooms, and bok choy seasoned simply with garlic, white pepper, and soy sauce. A soothing, everyday Thai comfort soup.
Ingredients
- 6 cups vegetable broth
- 16 oz silken tofu, 1-in cubed
- 2 oz dried glass noodles (mung bean vermicelli), soaked 5 min
- 1/2 lb shiitake mushrooms, stems removed, sliced
- 4 heads baby bok choy, quartered
- 4 cloves garlic cloves, smashed
- 2 tbsp soy sauce (or tamari)
- 1/2 tsp white pepper
- 1 tsp sesame oil
- 4 green onions, thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
Instructions
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1
In a medium pot, bring 6 cups vegetable broth and 4 cloves smashed garlic cloves to a gentle boil over medium-high heat.
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2
Add 1/2 lb stems removed, sliced shiitake mushrooms and simmer for 5 minutes until tender.
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3
Add 2 oz soaked 5 min dried glass noodles (mung bean vermicelli) and 4 heads quartered baby bok choy. Simmer for 2 minutes.
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4
Gently slide in 16 oz 1-in cubed silken tofu. Season with 2 tbsp soy sauce (or tamari) and 1/2 tsp white pepper. Simmer for 2 more minutes without stirring vigorously so the tofu holds its shape.
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5
Remove from heat. Drizzle in 1 tsp sesame oil. Ladle into bowls and garnish with 4 thinly sliced green onions and 1/4 cup roughly chopped fresh cilantro.