Tofu and Vegetable Soup (Printable)

Light Asian-style soup with silken tofu and fresh vegetables in a delicate savory broth. Ready in 30 minutes.

# What You Need:

→ 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)

# How-To 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 vegetable broth and soy sauce. Bring mixture to a gentle simmer, stirring to combine flavors.
03 - Add julienned carrots, sliced shiitake mushrooms, and bell pepper. Simmer for 5 minutes until vegetables begin to soften.
04 - Add chopped bok choy and sliced spring onions. Cook for 2-3 minutes until vegetables are just tender and vibrant in color.
05 - Gently lower cubed silken tofu into the simmering broth. Cook for an additional 2 minutes, being careful not to break apart delicate tofu pieces.
06 - Taste broth and adjust seasoning with additional soy sauce if needed. The balance should be savory and aromatic.
07 - Ladle hot soup into individual serving bowls. Top with fresh cilantro leaves, toasted sesame seeds, and serve with lime wedges on the side for squeezing.

# Expert Tips:

01 -
  • The broth manages to be both deeply comforting and surprisingly light at the same time
  • Silken tofu turns this into velvet in a bowl, absorbing all those delicate Asian flavors
  • It comes together faster than you can decide whether to call it takeout instead
02 -
  • Silken tofu is fragile and will break apart if you stir too vigorously, so use a gentle hand when folding it in at the end
  • The vegetables continue cooking in the hot broth even after you turn off the heat, so slightly underdone is better than mushy
  • Adding lime at the very end preserves its bright acidity, which can fade if cooked into the soup
03 -
  • Prep all your vegetables before starting, since the actual cooking moves quickly once the broth is simmering
  • If making ahead, cook the soup completely but hold off on adding the tofu until reheating, then add it just before serving
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