Description
A comforting, spicy plant-based take on traditional Chinese white pepper soup. Made with silken tofu, napa cabbage, and toasted white peppercorns, it’s soothing, bold, and full of healing warmth.
Ingredients
1½ tsp white peppercorns, lightly crushed
4–5 slices fresh ginger
2 garlic cloves, minced
5 cups low-sodium vegetable broth
4–5 shiitake mushrooms, thinly sliced
2 cups napa cabbage, chopped
1 block silken tofu, cubed
1 tbsp soy sauce or tamari
2 scallions, sliced for garnish
Instructions
1. Toast the white peppercorns in a dry pan over medium heat until aromatic.
2. In a large soup pot, sauté garlic and ginger for 2–3 minutes.
3. Add broth and toasted pepper. Bring to a boil, then reduce to a gentle simmer for 10 minutes.
4. Add mushrooms and cabbage. Simmer another 10 minutes until tender.
5. Gently add tofu and soy sauce. Warm through without stirring too much.
6. Taste and adjust seasonings. Garnish with scallions before serving.
7. Serve hot with rice or noodles if desired.
Notes
Use whole white peppercorns freshly ground for better flavor.
Miso paste or mushroom soy sauce can add depth.
Leftovers keep for 2–3 days in the fridge and deepen in flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 2g
- Sodium: 460mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: chinese white pepper soup, white pepper tofu soup, plant-based chinese soup