Tofu and pak choi soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup

This Chinese soup is not only packed full of flavour, it's also quick and easy to make. Tofu is cooked with ham, bamboo shoots, shiitake mushrooms and pak choi.

4 people made this

IngredientsMakes: 4 - 6 servings

  • 1.5L chicken stock
  • 2 teaspoons lard (or vegetable oil)
  • 50g fresh shiitake mushrooms, thickly sliced
  • 50g tinned sliced bamboo shoots
  • 50g ham, cut into strips
  • 100g baby pak choi, chopped into thick slices
  • 200g soft tofu, thickly sliced
  • 1 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1 teaspoon coarsely chopped coriander

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Bring the chicken stock and lard to the boil in a large stock pot. Add the mushrooms and bamboo shoots and bring back to the boil.
  2. Add the ham and bak choi and bring back to the boil. Add the tofu and cook until they float.
  3. Season with salt and white pepper. Transfer to a serving bowl and garnish with coriander. Serve.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Pre heat a large wok or saucepan over a high heat. Add the sesame oil. Wait for the pan to get super hot. When the pan is almost smoking throw in the ginger & chilli. Sauté for 1 minute before adding the Tofu and Shiitake mushrooms.

Toss and stir the mixture whilst cooking for a further 2 minutes. Add the bean sprouts & samphire.

Cook on the high heat for 30 more seconds.

Turn the heat down low and add the vegetable stock, soy sauce, miso, vinegar and maple. Let the soup simmer away for 5 minutes.

Meanwhile, slice the spring onions thin on angle.

Just before removing the saucepan or wok from the heat throw in the pak choi. Once its slightly wilted remove the pan from the heat.

Serve the soup straight away, topped with spring onion & a sprinkle of mixed sesame seeds.

Best pak choi recipes

Looking for pak choi recipes? Pak choi (also known as bok choi) is a member of the cabbage family and is popular in Asian cooking. Experiment with glazing, shredding, stir-frying or poaching pak choi in these ideas.


Sesame-crusted salmon with sriracha-glazed pak choi

Pak choi gets a sriracha, lime and mirin glaze to go with sesame-crusted salmon in this simple but punchy midweek meal for two. This nutritious dish is packed with plenty of zesty vegetables and it's ready in 30 minutes.

Bazlinn Chinese pak choi

In this recipe by Francis Law, pak choi is drizzled with soy sauce and homemade garlic oil, offering fresh and punchy flavours which will please everyone at the table.

Miso and chilli chicken noodle soup

Pak choi gets simmered in a flavoursome broth of chicken stock, ginger and garlic and topped with shredded miso and gochujang chicken to make this hearty soup.

Hot and sour mushroom stir-fry

This vegan recipe brings pak choi together with mushrooms, crunchy carrots and aromatic ginger. It's a quick and easy stir-fry that's under 400 calories.

Ginger sweet tofu with pak choi

Pak choi makes the perfect partner for this tofu, cooked with a sticky ginger marinade. This simple, healthy recipe is quick to make and is a great meat-free dinner.

Simple chicken pho

Check out our cheat's chicken pho with pak choi. This simple but wholesome recipe is full of rich, warming flavour and is easy to make. Plus, it's low in calories too.

Duck stir-fry with ginger and greens

Duck is easy to get right in this Asian stir-fry with meaty pak choi and punchy ginger. It's easy to make, super healthy and ready in 15 minutes.

Instant bacon ramen

Check out this quick and easy ramen recipe with pak choi and crispy sesame seed bacon. This wholesome noodle soup is low in calories and ready in under 30 minutes.

Rice paper rolls with sriracha beef

Pak choi is shredded and used to stuff rice paper rolls along with sriracha beef here. The fresh crunch of the vegetables and the spicy kick of the sriracha are a great combination to wake up your tastebuds. An ideal lunch or light dinner.

Ginger chicken dumpling soup

Pak choi bathes in a chilli, lemongrass, ginger and soy broth here, and is joined by ginger chicken dumplings to create a quick, easy and nutritious meal.

Shanghai fried beef noodles

These Shanghai fried beef noodles make a great, easy meal for two. Whip out this recipe when you want a flavour-packed, protein-rich meal on the table in just half an hour.

Pak choi with Thai prawn dressing

Steam pak choi and then slather in a simple sauce of stir-fried prawns and red curry paste for a quick, healthy and spicy meal for two.

Pho Soup Add-Ons

Let’s go over to the exciting part, the soup ingredients! Most important: Rice Noodles! Healthy, gluten-free, and easy to prepare.

Add in some marinated tofu, shiitake mushrooms, pak choi (bok choy), fresh cilantro, and mint – that’s it! My favorite way to serve this vegan pho soup!

Feel free to vary the soup ingredient to your liking.

It tastes delicious with:

  • Bean Sprouts
  • Leek
  • Chinese Cabbage
  • Finely chopped or julienne carrots
  • Scallions
  • Cabbage
  • Any kind of Mushrooms

Note: Since the broth is poured over the ingredients boiling hot, you don’t need to cook the vegetables beforehand. However, if you prefer softer and more digestible vegetables, you can add them with the shiitake mushrooms to the Pho broth and cook them briefly (not too long – they should still have some bite).

Homemade Peanut Sauce

This Thai-inspired homemade Peanut Sauce is so delicious and versatile you are going to want to put it on everything and dip everything in it! It’s really easy to make and only takes about 5 minutes. I promise this will be one of the easiest multi-purpose sauces you ever make! I use this sauce as a dipping sauce for my Fresh Spring Rolls recipe. I add it to rice noodles with some chicken and veggies for a quick and healthy meal. You could also use it as a salad dressing, for pad thai, or a dip for fresh veggies or satay.

Related recipes

Hot and Sour Fish Soup

Sup Sayur Asin, Tahu, dan Bakso - Pickled Mustard Green Soup with Tofu and Fish Ball

Bean Curd, Ginkgo Nuts, and Barley Sweet Soup

Dan Hua Tang - Egg Drop Soup with Shrimp, Tofu, and Shiitake

Nori Wrapped Teriyaki Tofu with Ramen Noodle Soup Recipe

This dish combines all our favourite Miso Tasty flavours into one great flavourful umami bomb! Here we have served it with simple steamed pak choi, but feel free to add whatever additional toppings take your fancy!

Ingredients (Serves 2)


Prepare the Craft Tofu by removing it from the packaging and placing it on a sieve over a bowl and leaving it to drain for at least 20mins.

Cook the ramen noodles according to packet instructions, drain, then rinse in cold water to stop the cooking.

Take your nori seaweed and cut it into long strips around 3 – 4cm wide.

Once drained, take your tofu and cut it into 1cm thick slices.

Take one of your nori strips and dip it in a bowl of cold water, then wrap it around one of your tofu slices, pressing it down to make sure it sticks.

Repeat this until all your tofu slices are wrapped in the strips of nori.

Add your tofu slices in a shallow dish with the cornflour and turn them gently, to coat all sides.

Heat some oil in a large frying pan over a high heat until bubbling hot, then add the slices one by one, making sure there is at least 1 cm, 1 ⁄ 2 inch, between each one. (You may need to do this in batches.) If you need more oil to fry all the tofu, add a little more. Turn the slices until all sides are crisp and golden.

Once all the tofu is fried, add it all back to the pan on a low heat and squeeze on a generous amount of the Sweet & Sticky Teriyaki sauce so that all the tofu slices are covered. Heat for a few minutes while stirring the tofu to make sure they are completely coated in sauce.

Next, mix together the miso and sesame oil sachets from your Miso Tasty Ramen Noodle Kit in a bowl and add 200ml of boiling water and mix together to create your broth.

Add this broth and your noodles to a pan and warm through, as well as adding your seaweed & spring onion garnish sachet and stir through.

Recipe Summary

  • ¼ cup unsalted butter
  • 1 head bok choy, chopped
  • 1 pound white and crimini mushrooms, cut into quarters
  • 4 green onions, sliced
  • 2 tablespoons minced garlic, or more to taste
  • 8 slices fresh ginger, quartered
  • ¼ cup lime juice
  • 7 cups chicken broth
  • ½ cup chopped fresh cilantro

Heat butter in a stock pot over medium heat add bok choy, mushrooms, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice cook and stir just until lightly browned, 2 to 3 minutes. Increase heat to medium-high, pour in chicken broth, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 5 minutes. Serve with cilantro.

Doenjangguk with bok choy and tofu

This time I will introduce you to bok choy tofu doenjangguk. Doenjangguk is a soup made with Korean fermented soybean paste (doenjang) and a staple of Korean cuisine. This recipe is made with tofu and bok choy but there are many different types made with different ingredients. The one constant, unskippable ingredient is doenjang, which every Korean household has on hand, either store-bought or homemade.

I use bok choy in this recipe because it’s very easy to find, but you could substitute it with bunch spinach. The addition of tofu gives the soup a soft texture and protein.

This soup is hot, savory, and earthy, and makes your body warm and comfortable. No Korean would ever reject a large bowl of doenjangguk with a small bowl of warm rice, it’s our all-time favorite. In this video I served it with perilla leaf kimchi and sautéed zucchini and shrimp, but you could serve with whatever side dish you like. I recommend something with fish or just a little more protein, even as simple as a sunny side up egg. And of course don’t forget the warm rice!


  • 8 to 10 ounces bok choy, split the leaves, rinsed, and drained
  • 8 large dried anchovies, with the heads and guts cleaned
  • ¼ cup doenjang (Korean fermented soybean paste)
  • 1 tablespoon gochujang (Korean hot pepper paste)
  • 1 tablespoon flour (or salt) to taste
  • 4 cloves garlic, minced
  • 1 or 2 green chili peppers, sliced
  • 1 pound tofu, cut into bite size pieces


  1. Place the anchovies in a soup strainer or a stock pouch and add to a large pot. Add 8 cups of water. Cover and boil for 10 minutes over medium high heat until boiling.
  2. Remove from the heat and uncover.
  3. Place a wire strainer in the pot. It can be a little submerged in the stock. Add doenjang, gochujang, and flour into the strainer and break it up with a wooden spoon so that it sifts into the stock. Discard any dregs remaining in the strainer.
  1. Add the bok choy, garlic, and green chili pepper. Cover and cook for 15 minutes over medium high heat until the anchovies are nicely infused into the stock.
  2. Add the tofu and gently stir a few times. Cover and cook another 5 minutes over medium high heat until the tofu turns soft.
  3. Remove the anchovy pouch.
  4. Taste the soup and add fish sauce or salt to your taste if you think it needs it. I added 2 teaspoons of fish sauce.
  5. Remove from the heat and serve right away with rice and side dishes.

How to Make Thai Red Curry Tofu Noodle Soup

As I said, this soup is so easy to make. The first step is to add some extra virgin olive oil to the pan - you can swap this for any oil that you have on hand. Coconut oil, macadamia oil or rice bran oil would work just fine - I prefer to use Extra Virgin Olive Oil because of its health benefits but use what you have.

Next, add the Thai red curry paste and shallots and stir for a minute or so to release the flavours from the curry paste. Add in the stock, coconut cream, tofu, capsicum and pak choi stems. Fun fact, pak choi and bok choy are the same thing!

Be sure just to add the stems at this step! We add the leaves at the end to lock in the nutrients (overcooked green leafy's = less nutritional value).

It's important to let the soup simmer for at least 5 minutes to properly cook the tofu. The tofu will start to absorb some of those delicious flavours as well. While the soup is simmering, pour boiling hot water (from the kettle is fine) over the top of the rice noodles and let them sit for a few minutes. Strain the noodles and add them as well as the pak choi leaves to the soup. Give the soup a good stir and then serve. See?! So so easy

You can serve this soup with coriander and lime if you some on hand, if you don't it is still equally as delicious!

I'm working on bringing you some more easy weeknight dinners soon. In the meantime you could try: