• 1 pack of AFC Soft Tofu (Choose from 3 different pack sizes: 14oz. Organic, 19oz. & 14oz.), 1/4-inch cubed.
  • 7 cups vegetable stock (can be beef or chicken stock)
  • 2 tablespoons Korean bean curd paste
  • 1 tablespoons chilli bean paste
  • 5 fresh shiitake mushrooms, stems removed, thinly sliced
  • 8 oz. enoki mushrooms, trimmed
  • 6 scallions, finely sliced


  1. Pre-cut soft/silken tofu into 1/4-inch cubes, set aside
  2. Bring stock, bean curd paste and chilli paste to the boil in a saucepan.
  3. Add mushrooms and simmer for two minutes.
  4. Place tofu and scallions in soup bowls, spoon over soup and serve immediately.

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