Fresh Yuba Soup with Shiitake Mushrooms

Name: Fresh Yuba Soup with Shiitake Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 1/2 lb fresh yuba or bean curd stick; 2 dried shiitake mushrooms; 2 tbsp soy sauce; 1/2 tbsp miso paste (*optional; can also just use more soy sauce); 1 bundle ramen noodles or Chinese noodles (*optional); 2 to 3 cups water or kombu stock; 1 diced scallion

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Fresh yuba soup is a delicate, quick-cooking broth featuring silky tofu skin that absorbs umami-rich shiitake and miso flavors. It transforms into a full meal when topped with ramen or Chinese noodles.

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Total

30 min

Servings

1

Recipe Source

View original recipe

From Earthtoveg

Ingredients

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1/2 lb fresh yuba or bean curd stick
2 dried shiitake mushrooms
2 tbsp soy sauce
1/2 tbsp miso paste (*optional; can also just use more soy sauce)optional
1 bundle ramen noodles or Chinese noodles (*optional)optional
2 to 3 cups water or kombu stock
1 diced scallion

7 Ingredients

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Instructions

1
Slice 1/2 lb fresh yuba or bean curd stick into 1 inch thick strips.
2
Add 2 dried shiitake mushrooms and 2 to 3 cups water or kombu stock to a small soup pot and set it on medium heat.
3
Cover and bring to a boil, then reduce the heat and simmer for 5 minutes.
4
Add 2 tbsp soy sauce, 1/2 tbsp miso paste, and yuba. Simmer, uncovered, for another 5 to 10 minutes or until bean curd is very tender.
5
Optional: add 1 bundle ramen noodles or Chinese noodles and cook for the recommended time on the package (usually just a few minutes).
6
Sprinkle with 1 diced scallion and serve.

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Tips & Notes

Pro tips

Slice yuba into 1-inch strips before adding to broth so it absorbs flavor evenly and cooks in 5–10 minutes without becoming mushy.
Simmer the shiitake mushrooms for 5 minutes alone before adding yuba and seasonings to fully develop the broth's umami base.
If adding noodles, cook them to package instructions separately or in the broth in the final step to control texture and prevent oversaturation.
Use fresh yuba within 1–2 days of purchase; its delicate texture deteriorates quickly in the refrigerator.

Substitutions

dried shiitake mushrooms → fresh shiitake or oyster mushrooms (reduce simmering time to 2–3 minutes and add with yuba)
soy sauce + miso → tamari or coconut aminos (maintain the 2 tbsp + 1/2 tbsp ratio for depth)
ramen or Chinese noodles → rice noodles, udon, or egg noodles (cook per package instructions)
kombu stock → vegetable or mushroom broth (no change to cooking time)

Storage & make-ahead

Store cooled soup and yuba separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat and add fresh noodles and scallion before serving.

Common Questions

Can I make this soup ahead of time?

Yes. Store the cooled broth and yuba separately in the refrigerator for up to 3 days. Reheat gently and add fresh noodles and scallion when serving to prevent sogginess.

What if I can't find fresh yuba?

Dried bean curd sticks (gang you) work but require overnight soaking first. Fresh yuba has a distinctly tender, silky texture that dried versions cannot replicate even after soaking.

How do I know when the yuba is done?

Simmer for 5 to 10 minutes until the bean curd strips are very tender and easily break apart with a spoon. Fresh yuba cooks quickly; do not overcook or it becomes mushy.