Tofu and Vegetable Soup (Printable)

A warming Asian-style soup with silken tofu, fresh vegetables, and aromatic broth. Ready in 30 minutes.

# Ingredient List:

→ Broth

01 - 6 cups low-sodium vegetable broth
02 - 2 tablespoons soy sauce (use tamari for gluten-free)
03 - 1 tablespoon fresh ginger, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 teaspoon sesame oil

→ Vegetables

06 - 1 medium carrot, peeled and julienned
07 - 3.5 ounces shiitake mushrooms, sliced
08 - 3.5 ounces baby bok choy, chopped
09 - 1 small red bell pepper, thinly sliced
10 - 2 spring onions, sliced

→ Tofu

11 - 10.5 ounces silken tofu, cubed

→ Garnish

12 - Fresh cilantro leaves (optional)
13 - 1 teaspoon toasted sesame seeds (optional)
14 - Lime wedges (optional)

# Steps:

01 - Heat sesame oil in a large pot over medium heat. Add minced garlic and sliced ginger, sautéing for 1-2 minutes until fragrant and lightly golden.
02 - Pour in the vegetable broth and soy sauce. Bring the mixture to a gentle simmer, stirring occasionally to incorporate flavors.
03 - Add julienned carrot, sliced shiitake mushrooms, and bell pepper to the simmering broth. Cook for 5 minutes until vegetables begin to soften.
04 - Stir in chopped bok choy and sliced spring onions. Continue cooking for 2-3 minutes until vegetables are tender-crisp.
05 - Gently add cubed silken tofu to the soup. Simmer for an additional 2 minutes, handling carefully to prevent breaking the delicate tofu pieces.
06 - Taste the broth and adjust seasoning with additional soy sauce if desired. Ladle hot soup into bowls and garnish with fresh cilantro, toasted sesame seeds, and lime wedges if using.

# Expert Advice:

01 -
  • It comes together in under thirty minutes but tastes like it simmered all afternoon
  • The tofu makes it feel luxurious while keeping it light enough for any weather
02 -
  • Silken tofu breaks apart easily, so use your ladle gently when serving
  • The vegetables continue cooking in the hot broth, so slightly underdone is better than mushy
03 -
  • Cut your tofu while still in the package and drain, then gently slide cubes out to prevent breaking
  • Use tamari instead of soy sauce if you need this to be gluten-free
Go Back