Three Treasures Soup

Three Treasures Soup

Three Treasures Soup

Serves 2-3

Cooking Time: 25 minutes


  • Chinese cabbage 200g (a quarter)
  • Firm Tofu 200g
  • Enoki mushroom 150g
  • Spring onions 5g
  • Garlic 5g
  • Ginger 3g
  • Salt 5g
  • Sunflower oil 10g
  • Oyster sauce 3g
  • Light soy sauce 5g
  • Warm Water 500mls

Cooking Method:

  1. To start, dice the garlic and ginger, cut the spring onion into small pieces about 1cm long and cut cabbage leaves in half lengthwise. Cut the tofu into slices about 3cm long, 2cm wide and 0.5cm thick.
  2. Heat up the frying pan, add half of the sunflower oil. on medium heat sprinkle salt evenly over the pan, and place tofu slices evenly over the salt and fry them until they are firm and golden brown, flip and repeat on the other side. Set the cooked tofu aside on a dry plate.
  3. Add the remaining sunflower oil, garlic pieces, Chinese cabbage and enoki mushroom into the pan, and stir with light soy sauce over a high heat for 2 minutes.
  4. Turn down to medium heat, add spring onions, ginger, the fried golden tofu, and the oyster sauce and stir-fry for 2 minutes.
  5. Place all ingredients in a saucepan, add the warm water and simmer for 2 minutes turn off the heat and serve.

Hannah Shaui

My mother is from Hunan Province in Southern China, a province known for spicy foods my father usually cooks this delicious soup for her to neutralise the heat and balance her diet. This light vegan soup is nutritious, rich in protein, dietary fibre, and vitamins B and C.

I share this family recipe with you in hopes you will enjoy the authentic flavour!

Hannah Shuai – Confucius Institute Chinese Teacher

The University of Newcastle acknowledges the traditional custodians of the lands within our footprint areas: Awabakal, Darkinjung, Biripai, Worimi, Wonnarua, and Eora Nations. We also pay respect to the wisdom of our Elders past and present.