Vegetarian Tom Yum Soup with Napa Cabbage & Tofu

Vegetarian Tom Yum Soup

with Napa Cabbage & Tofu

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving

Tom yum is a Southeast Asian soup popular in Laos and Thailand. There are many different regional variations, but tom yum gets its fragrant base note from a combination of traditional herbs (like lemongrass, galangal and makrut lime leaves) and chiles. The result is a delicious, slightly hot soup. In our version, we’re using both tom yum paste and fresh herbs to infuse the broth. Coconut powder (dried coconut milk) gives the soup a rich finish, highlighting the earthy mushrooms, cabbage and bean sprouts. (The fact that “yum” means “tasty” in English seems to be a happy coincidence.)

Get Cooking
fresh
ingredients
Vegetarian Tom Yum Soup with Napa Cabbage & Tofu
Title
  • 1 14-Ounce Package Extra Firm Tofu
  • 6 oz Maitake Mushrooms
  • 3 Scallions
  • 2 oz Bean Sprouts
  • 2 cloves Garlic
  • 1 Lime
  • 1 stalk Lemongrass
  • ½ lb Napa Cabbage
  • 1 1-Inch Piece Ginger
  • 2 Tbsps Tom Yum Paste
  • ½ cup Coconut Milk Powder
time-saving
tips & techniques
Beauty 20 20bean 20sprouts 0907
Bean Sprouts
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the tofu in into bite-sized cubes. Trim off and discard the bottoms of the mushrooms; cut the mushrooms into bite-sized pieces. Trim off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Cut off and discard the ends of the lemongrass stalk; peel away the fibrous outer layers until you reach the white, pliable core. Thinly slice the core. Remove and discard the core of the cabbage; cut the leaves into bite-sized pieces. In a medium bowl, whisk together the coconut powder and ½ cup of warm water. Using a peeler, remove the green rind of the lime, avoiding the white pith. Mince the rind to get 2 teaspoons of zest. Quarter the lime.

Cook the mushrooms:
2 Cook the mushrooms:

In a large pot, heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 3 to 4 minutes, or until crispy and golden brown. Transfer to a paper towel-lined plate; season with salt and pepper to taste. Wipe out the pot.

Cook the aromatics:
3 Cook the aromatics:

In the same pot used to cook the mushrooms, heat 2 teaspoons of oil on medium until hot. Add the garlic, lemongrass, ginger and the white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the tom yum paste and cook, stirring constantly, 1 to 2 minutes, or until fragrant.

Add the water, tofu & vegetables:
4 Add the water, tofu & vegetables:

Add 4 cups of water to the tom yum-aromatics mixture; heat to boiling on high. Add the tofu, cabbage and bean sprouts. Reduce the heat to medium-low. Simmer, stirring occasionally, 3 to 4 minutes, or until the cabbage has wilted.

Finish the soup:
5 Finish the soup:

Stir the coconut powder-water mixture, lime zest and the juice of 2 lime wedges into the soup; season with salt and pepper to taste and remove from heat.

Plate your dish:
6 Plate your dish:

Divide the soup between 2 bowls. Top with the crispy mushrooms. Garnish with the green tops of the scallions and serve with the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Vegetarian Tom Yum Soup

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the tofu in into bite-sized cubes. Trim off and discard the bottoms of the mushrooms; cut the mushrooms into bite-sized pieces. Trim off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Cut off and discard the ends of the lemongrass stalk; peel away the fibrous outer layers until you reach the white, pliable core. Thinly slice the core. Remove and discard the core of the cabbage; cut the leaves into bite-sized pieces. In a medium bowl, whisk together the coconut powder and ½ cup of warm water. Using a peeler, remove the green rind of the lime, avoiding the white pith. Mince the rind to get 2 teaspoons of zest. Quarter the lime.

2 Cook the mushrooms:

In a large pot, heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 3 to 4 minutes, or until crispy and golden brown. Transfer to a paper towel-lined plate; season with salt and pepper to taste. Wipe out the pot.

Cook the mushrooms:
Cook the aromatics:
3 Cook the aromatics:

In the same pot used to cook the mushrooms, heat 2 teaspoons of oil on medium until hot. Add the garlic, lemongrass, ginger and the white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the tom yum paste and cook, stirring constantly, 1 to 2 minutes, or until fragrant.

4 Add the water, tofu & vegetables:

Add 4 cups of water to the tom yum-aromatics mixture; heat to boiling on high. Add the tofu, cabbage and bean sprouts. Reduce the heat to medium-low. Simmer, stirring occasionally, 3 to 4 minutes, or until the cabbage has wilted.

Add the water, tofu & vegetables:
Finish the soup:
5 Finish the soup:

Stir the coconut powder-water mixture, lime zest and the juice of 2 lime wedges into the soup; season with salt and pepper to taste and remove from heat.

6 Plate your dish:

Divide the soup between 2 bowls. Top with the crispy mushrooms. Garnish with the green tops of the scallions and serve with the remaining lime wedges on the side. Enjoy!

Plate your dish: