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Tofu Puffs With Mushrooms and Round Rice Noodles

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“Wonderful soup for a winters night, easy to make and you can just throw in anything you fancy, like pre-purchased wonton from the asian grocer. It tastes really nourishing and is the one thing I really crave when I'm not feeling well, mushrooms, chicken stock, green vegies, and liquid, very soothing.”

Ingredients Nutrition

  • 8 dried shiitake mushrooms
  • 500 g fresh round rice noodles
  • 3 liters good-quality chicken stock
  • 1 carrot, thinly sliced on the diagonal
  • 100 g fried tofu, puffs cut in half
  • 800 g bok choy, trimmed and quartered
  • 1 12 tablespoons mushroom soy sauce
  • 6 drops sesame oil
  • white pepper (to season)
  • 100 g enoki mushrooms, ends trimmed


  1. Place the shitake mushrooms in a heatproof bowl, cover with boiling water and cook for 20 minutes. Drain and remove the stems, squeezing out any excess water. Meanwhile, place the noodles in a heatproof bowl, cover with boiling water and soak briefly. Gently separate the noodles with your hands and drain well.
  2. Place the chicken stock in a large saucepan, cover and slowly heat over low heat.
  3. Add the noodles to the simmering stock along with the carrot, tofu puffs, shitake mushrooms and bok choy. Cook for 1-2 minutes, or until the carrot and noodles are tender and the bok choy has wilted slightly. Stir in the soy sauce and sesame oil and season to taste with white pepper.
  4. Divide the noodles,vegetables, tofu puffs and enoki mushrooms among four serving bowls, ladle the broth on top and serve immediately.
  5. (Another option is to keep the broth boiling in the pot, then put the noodles, mushroom, carrot and bok choy into the bowls, and pour the broth over the top, that way the bok choy doesn't get too overcooked if you plan to keep some for later).

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