This Chinese sausage, tofu and mushroom soup is one of the simplest dishes I have ever made in my life. Just boil then simmer. You start with a very good broth which will taste even better after the Chinese sausages have simmered in it.

Chinese sausage, tofu and mushroom soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Connie Veneracion


  • 2 Chinese sausages cut into 1/4 inch cubes (I do not recommend the very sweet kind — see the related post for a better discussion)
  • 6 cups bone broth (or a combination of bone broth, dashi and water)
  • 1 cake silken tofu cut into 1/2 inch cubes
  • 100 grams mushrooms whatever variety you prefer, sliced or chopped of they are rather large
  • patis (fish sauce) fish sauce, to taste
  • finely sliced scallions to garnish
  • fresh cilantro to garnish


  • Place the chopped sausages in a pot. Pour in the broth. Bring to the boil then lower the heat, cover and simmer for about ten minutes. You’ll be amazed at how the flavor of the broth will be improved after simmering the sausages.
  • Add the tofu and the mushrooms. Simmer for another ten minutes. Taste the broth, you will likely need to add fish sauce since the mushrooms and tofu will absorb much of the salt in the broth.
  • And that’s it. To serve, simply top the soup with scallions and cilantro. Add a poached egg, if you like.