Fresh Yuba Soup

Tofu skin yuba soup with garnished with scallions.

5 from 1 vote

Course: Soup, Side Dish

Cuisine: Asian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 1 serving

Calories: 276kcal

Author: Kelly

Fresh tofu skin (yuba) takes on a lovely soft, silky texture when simmered in a simple soup! You can bulk up this yuba soup with noodles to make it a full meal.

Print Recipe

US Imperial (Cups) - Metric (Grams)

Ingredients

½ lb fresh yuba or bean curd stick
2 dried shiitake mushrooms
2 tbsp soy sauce (preferably guk-ganjang (Korean soup soy sauce), which is specially made for flavouring soups)
½ tbsp miso paste (*optional; can also just use more soy sauce)
1 bundle ramen noodles or Chinese noodles (*optional)
2 to 3 cups water or kombu stock
1 diced scallion

Instructions

Slice 1/2 lb fresh yuba or bean curd stick into 1 inch thick strips.
Add 2 dried shiitake mushrooms and 2 to 3 cups water or kombu stock to a small soup pot and set it on medium heat.
Cover and bring to a boil, then reduce the heat and simmer for 5 minutes.
Add 2 tbsp soy sauce, 1/2 tbsp miso paste, and yuba. Simmer, uncovered, for another 5 to 10 minutes or until bean curd is very tender.
Optional: add 1 bundle ramen noodles or Chinese noodles and cook for the recommended time on the package (usually just a few minutes).
Sprinkle with 1 diced scallion and serve.

Notes

Nutritional information is calculated without the optional ramen noodles.

Nutrition