Soup

Burmese Mushroom Soup with Tofu (Vegan)

Original name: Burmese Mushroom Soup with Tofu

Prep

10 mins

Cook

20 mins

Servings

BurmeseEasyLunchVegetarianVeganDairy Free

About this dish

This is a soup that doesn't announce itself loudly; it lets the mushrooms do the talking. In Myanmar, broths like this — light, earthy, seasoned with ginger, garlic, and a whisper of soy — are often eaten alongside rice or noodles or sipped from a small bowl mid-morning.

The tofu here isn't meant to imitate meat; it's there to soak up the broth and add a clean, tender bite between spoonfuls of wood-ear and shiitake.

Ingredients

UK and US measurements are both included for every recipe.

dried wood-ear mushrooms

vegetable

15 g

Imperial: about ½ cup

dried shiitake mushrooms

vegetable

15 g

Imperial: about ½ cup

fresh mushrooms, sliced

vegetable

200 g

Imperial: 7 oz

firm tofu, cubed

protein

400 g

Imperial: 14 oz

fresh ginger, julienned

spice

2.5 cm piece

Imperial: 1 inch piece

garlic cloves, minced

vegetable

3 cloves

neutral oil

fat

1 tbsp

vegetable stock

liquid

1.2 L

Imperial: 5 cups

soy sauce

seasoning

2 tbsp

toasted sesame oil

fat

1 tsp

salt

seasoning

to taste

ground white pepper

spice

¼ tsp

green onions, thinly sliced

vegetable

3 stalks

fresh coriander leaves

herb

a handful

Method

Soak the dried mushrooms

15 minutes

Put the dried wood-ear and dried shiitake mushrooms in a bowl and cover with 500 ml (2 cups) of warm water. Let them soak for 15 minutes until fully softened. Squeeze the mushrooms gently, strain the soaking liquid through a fine sieve or coffee filter to remove any grit, and reserve the liquid. Slice the mushrooms, discarding any tough stems.

Sauté the aromatics

5 minutes

Warm the neutral oil in a medium pot over medium heat. Add the minced garlic and julienned ginger and cook for 1 minute until fragrant but not browned. Add the sliced fresh mushrooms and cook for 3 to 4 minutes until they release their moisture and start to soften.

Build the broth

8 minutes

Add the sliced soaked mushrooms, the reserved mushroom soaking liquid, and the vegetable stock to the pot. Bring to a gentle simmer and cook for 8 minutes to let the flavours meld.

Add the tofu and season

4 minutes

Stir in the cubed tofu, soy sauce, salt to taste, and white pepper if using. Simmer gently for another 4 minutes until the tofu is heated through and the broth tastes balanced. Do not boil hard or the tofu may break apart.

Finish and serve

2 minutes

Turn off the heat and stir in the toasted sesame oil if using. Ladle the soup into bowls and top with sliced green onions and fresh coriander leaves. Serve hot.

Equipment

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Nutrition facts

420 kcal

Calories

12 g

Protein

14 g

Carbohydrates

10 g

Fat

4 g

Fiber

800 mg

Sodium

Tips

Save the mushroom soaking liquid, it carries a deep, earthy flavour that gives the broth its backbone — just strain it well to avoid any grit.
Use firm or extra-firm tofu and add it near the end of cooking so it holds its shape and stays tender.
If you want a more substantial bowl, serve the soup over cooked rice noodles or plain jasmine rice.

Serving suggestions

Serve as a light lunch or starter with a side of steamed jasmine rice or rice noodles.
Garnish with extra coriander and a squeeze of lime for a brighter finish.

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Recipe by

Thiri Tun

Specialises in Burmese cuisine

Thiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.

Describe yourself in three words: Mysterious, secretive, delicious.