Beancurd In Thick Soup, also known as Tofu Kan (豆腐羹), is a comforting Chinese soup that resembles shark fin soup but uses soft tofu instead. Bursting with umami from dried scallops, mushrooms, prawns, and a savoury broth, this thick soup is perfect for Chinese New Year reunion dinners or anytime you crave a warm, wholesome family meal. Best enjoyed piping hot with a drizzle of black vinegar for that extra tang!
Watch How To Make Beancurd In Thick Soup (Tofu Kan)豆腐羹 – Recipe Video
What Is Beancurd In Thick Soup (Tofu Kan)?
Beancurd In Thick Soup (豆腐羹) is a Chinese-style thick soup that derives its richness from a combination of umami ingredients (like shiitake mushrooms and dried scallops), complemented by soft, silky tofu. The soup’s texture comes from a cornstarch slurry, which transforms an ordinary broth into a velvety consistency reminiscent of restaurant-style shark fin soup—but without using actual shark fin.
The soft beancurd, the star of this dish, is an excellent ingredient because of its neutral flavor and high nutritional value. This soup is also savoury and naturally sweet because of the crispy bite size prawns. Certainly a quick and simple soup recipe that fits both festive occasions and everyday meals.
Ingredients You Need to Make Beancurd In Thick Soup
- Soft Beancurd (Tofu): Main ingredient, providing a silky, smooth texture.
- Dried Shiitake Mushrooms: Rehydrate for a stronger mushroom aroma and flavor.
- Button Mushrooms: Adds variety in taste and texture.
- Dried Scallops: Impart sweet umami; remember to reserve the soaking water.
- Shelled Prawns: Adds a crisp bite and natural sweetness.
- Water: Forms the soup base, enhanced by any soaking liquids.
- Seasonings:
- Concentrated Chicken Stock, Oyster Sauce, Light Soy Sauce, Salt, Sugar, and Ground White Pepper.
- Sesame Oil and Cooking Wine (added at the end).
- Cornstarch Slurry: Thickens the soup for that signature silky finish.
How to Make Beancurd In Thick Soup
Step 1: Prepare All Ingredients
- Rehydrate Dried Shiitake: Soak in warm water until soft, drain, and slice into thin strips.
- Soak Dried Scallops: Drain once softened, keep the soaking liquid, and tear scallops into shreds.
- Slice Button Mushrooms: Cut into thin slices for even cooking.
- Dice Shelled Prawns: Into bite-size pieces.
- Cut Soft Tofu: Into thin strips.
- Mix Seasonings: Combine chicken stock, oyster sauce, light soy sauce, salt, sugar, and ground white pepper (Seasoning A) in a small bowl. Keep sesame oil and cooking wine (Seasoning B) aside.
- Chop Coriander Leaves (optional): For garnish.
Step 2: Cook the Soup Base
- Heat Oil in a heavy-bottom pot.
- Stir-Fry shiitake mushrooms, button mushrooms, and shredded scallops until fragrant.
- Add Water (plus reserved scallop soaking liquid) and Seasoning A.
- Bring to a Boil over medium-high heat.
Step 3: Add Tofu & Thicken
- Add Diced Prawns once the soup is boiling.
- Gently Slide In Tofu strips.
- Lower Heat and gradually stir in the cornstarch slurry.
- Simmer until you reach your desired thickness.
Step 4: Finishing Touches
- Drizzle In Cooking Wine and Sesame Oil (Seasoning B).
- Give a Final Stir and turn off the heat.
- Serve Hot with a dash of black vinegar and coriander leaves (if desired).
Important Tips When Cooking Beancurd In Thick Soup
- Use a Heavy-Bottom Pot: Prevents burning and ensures even cooking.
- Reserve Soaking Liquid: Enhance flavor by using the dried scallop (and mushroom) water.
- Go for Dried Shiitake Mushrooms: They yield a richer taste than fresh mushrooms.
- Add Cornstarch Slurry Slowly: Stir well to avoid lumps; adjust thickness to your preference.
- No Dark Soy Sauce Needed: Light soy sauce and oyster sauce already give a light-brown hue.
- Finish with Chinese Black Vinegar: Adds a delicious tang that balances the soup’s richness.
Serving Suggestions
- Perfect for Chinese New Year: Serve during reunion dinners or festive occasions. (Explore more Chinese New Year Recipes here)
- Everyday Comfort: Enjoy as a standalone soup or pair with steamed rice.
- Optional Garnishes: Chopped coriander, sliced spring onions, or extra black vinegar on the side.
Beancurd In Thick Soup (Tofu Kan) 豆腐羹
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Ingredients
Ingredients:
- 1 box soft beancurd , cut into thin strips
- 4 dried shiitake mushrooms, rehydrate and sliced thinly
- 5 button mushrooms, sliced thinly
- 50 grams dried scallop, soaked and break into thin strips
- 100 grams shelled prawns, diced
- 1.5 litre water
Seasoning A:
- 1 tbsp concentrated chicken stock
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1 tsp ground white pepper
Seasoning B:
- 1 tsp sesame oil
- 1 tbsp cooking wine
Cornstarch Slurry (Thickening):
- 2 tbsp cornstarch, (2 to 4 tbsp)
- 4 tbsp water, (4 to 6 tbsp)
Have ready all ingredients needed to make the beancurd soup.
First rehydrate dried shiitake mushrooms, drained and slice into thin strips.
Also soak dried scallop in clean water till soft. Drain, retain the water and break softened dried scallop into strips.
Cut button mushrooms into thin slices. Dice shelled fresh prawns into bite size pieces.
Cut 1 box of soft tofu into strips.
Chop some coriander leaves for garnishing.
Have ready water and chicken stock to make the beancurd soup. Then prepare salt, light soy sauce and ground white pepper as seasonings for the soup.
Mix all seasonings together in a bowl and set aside for ease of cooking later.
Also have ready some Chinese cooking wine and some sesame oil to be added at the end of the cooking.
Make cornstarch slurry by mixing well together 2 tablespoons cornstarch and 4 tablespoons water.
First heat up a pot with some oil. Then add in all the sliced shiitake and button mushrooms and soaked dried scallop strips. Stir fry till fragrant. Then pour in water and add in the seasonings. Mix well. Cover and bring to a boil.
When the soup comes to a boil, add in the diced prawns and slowly add in the cut soft beancurd strips. Cook till done.
When soup comes to a boil, add the cornstarch slurry to thicken the soup. Do it it batches. Lastly, add in cooking wine and sesame oil. Mix well and we are done!
Instructions
Prepare the ingredients:
Prepare Chicken Stock and Seasonings:
Prepare Cornstarch Slurry:
Cooking Beancurd in Thick Soup:
Enjoy!
Recipe Video
Notes
- Use a heavy bottom pot to cook the soup.
- Use concentrated chicken stock to reduce cooking time. Also add in the soaked scallop water for more umami flavour.
- Make sure ingredients are thinly sliced to ensure a smoother soup texture.
- Soft and silken beancurd are excellent for this recipe to give the soup an extra smooth taste.
- Recommend to use dried shiitake mushrooms over fresh ones for this recipe as it adds a bold flavour and umami to the soup.
- There is no need to add dark soy sauce to the soup as the soup is already seasoned with light soy sauce and oyster sauce to give it a light brown colour soup.
- To thicken the soup, add cornstarch slurry in batches. First bring soup to a boil. Then lower the heat and slowly add the cornstarch slurry. Bring the heat up to continue cooking. Then lower heat again before adding the cornstarch solution till the preferred consistency is achieved.
NUTRITION
Here Are Some Recipes You Might Like
- Imitation Shark Fin Soup 防鱼翅汤
- Osmanthus Eggs With Glass Noodles (Kwai Fa Chi / Gui Hua Dan) 桂花翅炒蛋
- Rose Pineapple Tarts 玫瑰黄梨塔
- Yam Abacus Seeds 芋头算盘子
- Caramel Nian Gao (Sticky Rice Cake / Kuih Bakul) 焦糖年糕
- Kung Pao Crispy Yam Basket 宫保芋头圈
- Oven Grilled Char Siew (Chinese BBQ Pork) 烤箱粤式叉烧
- Pan Fried Nian Gao 煎年糕
- Cik Kong Ribs 浙江排骨
Conclusion
This Beancurd In Thick Soup (Tofu Kan) 豆腐羹 is a true umami bomb, melding the savoury flavors of dried scallops, shiitake mushrooms, and prawns into a silky tofu broth. It’s easy to prepare and delightful for both festive occasions (especially Chinese New Year) and everyday comfort. Serve it steaming hot with a splash of black vinegar for an unforgettable taste!
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