Tofu ravioli soup is a great first course. The soup is very light and as a bonus, it’s gluten free. The twist is that thin slices of tofu are used as the wrapper for the ravioli. I filled the gluten-free raviolis with pre-cooked mushrooms, mung bean paste and jicama. I served them phở-style, meaning that I brought the ravioli to the table in bowls and then covered them with boiling-hot broth just before serving.
I learned the recipe from the lovely Chef Theresa Lin while attending the top 100 Chinese Restaurant Show in January in San Francisco. She’s a hostess of several Chinese-language TV and radio programs around the world. She also was the executive food designer of the hit film ”Eat Drink Man Woman,” which garnered an Oscar nomination as Best Foreign Film. I got the opportunity to spend some time and have lunch with her, and in a very brief amount of time I learned quite a bit about Chinese cuisine. She is such a sweet lady and let Lulu and me taste her delicious food. This was one of the dishes she featured, and we loved it. You will too!
1. Info for Gluten Free Tofu Ravioli Soup Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Gluten Free Tofu Ravioli Soup Recipe
- 1 (18-ounce) package silken soft tofu
- 4 tablespoons canola oil
- 1 shallot, finely chopped
- 1 clove garlic, finely minced
- 1 jicama (see tips)
- 10 shiitake mushrooms
- ½ cup enoki mushrooms, separated, then cut in half
- 3 tablespoons mung bean paste (see tips)
- 4 fresh wood ear mushrooms, finely chopped
- 1 cup bok choy, quartered, lengthwise
- 2 tablespoons cilantro, chopped
- 1-½ teaspoons mushroom seasoning salt (or regular salt)
- 1 teaspoon black pepper, freshly ground
- 3 quarts vegetable broth
- Prepping the shiitake mushrooms: Finely chop 4 mushrooms and slice the rest. Set aside separately.
- For the jicama: Peel and slice horizontally into ½-inch thick pieces. In a large pan, add about 2 tablespoons of oil and fry the jicama slices until golden brown. Once they are cool enough to handle, cut the pieces into very thin strips, then finely chop them. Set aside.
- In the same pan, add 2 more tablespoons of oil. Add the garlic and shallots; cook until fragrant. Add the finely chopped shiitake mushrooms. Cook over high heat for 2-3 minutes, then add the wood ear mushrooms. Make sure the temperature is high so the filling doesn’t become watery. Turn off the heat. Add the jicama, cilantro and mung bean paste. Season with mushroom seasoning salt and pepper. Mix well. Allow to cool a little. Check the seasoning. Add more mushroom seasoning if necessary.
- This is one method; Theresa made triangular-shaped ravioli. Drain the liquid from the package of tofu. Gently cut a ¼”-thick slice of tofu. Silken tofu is very delicate and easily breakable, so be very cautious. Using the blade of a large knife, transfer the slice of tofu (rectangle shape) to a thin piece of white cloth.
- Place about 1 teaspoon of the ravioli filling on one side of the rectangle of tofu. Carefully lift the tofu using the cloth as a guide, then fold in half, in a square shape (two opposite sides together). Using your fingers, gently press the sides to seal the ravioli. Using the blade of the knife, transfer the tofu ravioli to a serving bowl. Repeat until all the ingredients are used. (You can use the rest of the filling for wontons or cabbage).
- Heating the broth: In a large pot, bring the broth to a roaring boil. Add the bok choy and cook for about 3 minutes. Add the sliced mushrooms and cook for 2 minutes. Add the enoki mushrooms. Turn off the heat. Check the seasoning. Season with salt and pepper.
- Line up your serving bowls. Place tofu ravioli in each bowl. Ladle the boiling broth into the bowls with shiitake, enoki mushrooms and bok choy.
- Serve with chili garlic sauce (tướng ớt) on the side.
- Serve immediately.
- Bon appétit!