Gaeng Jued Tao Hu, Thai Clear Tofu Soup
Not every Thai soup is a tom yum. Gaeng jued is the quiet one, the clear, barely seasoned bowl set in the middle of the table to cool the palate between mouthfuls of chile and lime. It leans entirely on a clean broth and a few soft vegetables, which is exactly why it works without meat: a strong shiitake soaking liquid and a little tamari give it the savory depth, and white pepper gives it the warmth. Keep the seasoning light, because the point of the dish is restraint.
Ingredients
- 4 Dried shiitakes, soaked in 4 cups (1 L) hot water until soft
- 4 cups Napa cabbage, cut into 2-inch (5 cm) pieces
- 1 Carrot, sliced thin on an angle
- 8 oz Firm tofu, cut into 1-inch (2.5 cm) cubes
- 3 cloves Garlic, smashed
- 3 Scallions, cut into 1-inch (2.5 cm) lengths
- 1/4 cup Cilantro, chopped, stems included
- 1/2 tsp White pepper
- 1 tsp no-salt vegetable bouillon
- 1 tbsp Low-sodium tamari
Method
- Lift the soaked shiitake out of their liquid, slice the caps, and discard the tough stems. Pour the soaking water into a pot, leaving the last gritty spoonful behind. That dark liquid is the stock here, standing in for the pork bones a Thai cook would otherwise simmer.
- Add water to reach 6 cups (1.4 L) total, then the bouillon and smashed garlic. Bring to a simmer and add the shiitake and carrot. Simmer 6 minutes, until the carrot is tender, since the roots take longest.
- Add the napa cabbage stems first and the leaves a minute later. Napa cooks in almost no time and the stems need a small head start on the leaves.
- Slip in the tofu and the tamari, then the white pepper. White pepper, not black, is what a clear Thai or Chinese soup actually tastes of, warm and slightly funky. Simmer 2 minutes, just long enough to heat the tofu through.
- Turn off the heat and stir in the scallions and cilantro so they stay bright. Taste: it should be gentle and savory, a soup meant to soothe a spicy meal rather than compete with it. Ladle over brown rice or serve alongside.
Nutrition
Estimated per serving: 110 calories, 9 g protein, 3 g fiber, 300 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
