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5 from 1 vote

Chinese soup with little gem and tofu

This delicious recipe for low-fat Chinese soup with little gem and chicken/tofu is really easy to make and insanely tasty too.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soups
Cuisine: Chinese
Keyword: Chinese soup, soup, tofu, vegetarian
Servings: 4 bowls
Calories: 93kcal
Author: Emily Leary



  • 1 tbsp olive oil
  • 6 spring onions white part very finely sliced, green part sliced into 1cm pieces
  • 2 cloves garlic finely sliced
  • 2 cm fresh ginger grated
  • 1 litre vegetable stock
  • 300 g silken tofu cubed
  • 1 small red pepper deseeded and very finely diced
  • 2 little gem lettuce shredded
  • 1 tsp Tamari or light soy sauce
  • 1 pinch Sea salt and freshly ground white pepper


  • Warm the oil in a large saucepan, add the white part of the spring onion, the garlic and the ginger and saute gently for 10 minutes or until the onions are soft (don’t let them brown).
  • Add three-quarters of the stock, bring slowly to the boil, reduce the heat.
  • Add the tofu, red pepper, the green part of the spring onion, the lettuce and the Tamari/soy sauce.
  • Stir well and simmer gently for 8-10 minutes.
  • Add the remainder of the stock if you like it more ‘liquid’, taste and season if required before serving.


Once the soup has cooled, immediately transfer to a sealed container and place in the refridgerator. Eat the next day, reheating thoroughly.


Calories: 93kcal | Carbohydrates: 6g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 282mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2330IU | Vitamin C: 42mg | Calcium: 44mg | Iron: 1mg