Tofu and Mushroom Soup

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 6


  • 4 cups water (or chicken stock for non-vegetarian version)
  • 100 gram wood ear mushroom (Indonesian: jamur kuping), thinly sliced
  • 4 fresh shiitake mushroom, remove stems and thinly sliced
  • 1 carrot (Indonesian: wortel), peeled and shaved with a grater
  • 1 block silken tofu, about 250 gram, shaved with a grater
  • salt
  • sugar
  • ground white pepper
  • corn starch solution (1 tablespoon corn starch + 2 tablespoon water)
  • 2 scallions (Indonesian: daun bawang), thinly sliced diagonally


  1. Bring water (or chicken stock) to a rolling boil. Add wood ear mushroom slices, shiitake mushroom slices, and shaved carrot and boil for 5 minutes.
  2. Add shaved silken tofu and cook for another minute.
  3. Season with salt, sugar, and ground white pepper to taste.
  4. Thicken soup with corn starch solution. Turn off heat, add scallions, and stir to mix well. Serve immediately.

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