Tofu and Vegetable Soup (Printable)

Light Asian-inspired soup featuring silken tofu and fresh vegetables in a delicate vegetable broth. Vegetarian, vegan, gluten-free.

# What You Need:

→ Broth

01 - 6.3 cups low-sodium vegetable broth
02 - 2 tablespoons soy sauce or 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 - 10.6 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, sauté for 1-2 minutes until fragrant.
02 - Pour vegetable broth and soy sauce into the pot. Bring to a gentle simmer, stirring occasionally.
03 - Add julienned carrot, sliced shiitake mushrooms, and red bell pepper slices. Simmer for 5 minutes until beginning to soften.
04 - Add chopped bok choy and sliced spring onions. Cook for an additional 2-3 minutes until vegetables reach tender-crisp texture.
05 - Gently add cubed silken tofu to the simmering broth. Simmer for 2 minutes without stirring vigorously to preserve tofu structure.
06 - Taste the soup and add additional soy sauce if needed to achieve desired salinity.
07 - Ladle soup into individual bowls. Top with fresh cilantro, toasted sesame seeds, and a squeeze of lime juice. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in thirty minutes but tastes like you simmered it all day.
  • The silken tofu adds protein without weighing you down, making it perfect for lunch or a light dinner.
  • You can throw in whatever vegetables are sitting in your fridge and it still turns out beautifully.
  • The ginger and sesame oil create a fragrance that fills your kitchen and makes everyone ask what you're cooking.
02 -
  • Silken tofu is fragile, so add it at the very end and handle it like you're cradling something precious.
  • Don't let the broth boil once the tofu is in, or it can become grainy and lose its silky texture.
  • Julienning the carrot makes a huge difference in cooking time and presentation, so take the extra minute to do it right.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top, it brings out a nutty richness that's incredible.
  • If your broth tastes flat, a squeeze of lime at the end will brighten everything up like magic.
  • Use a spider strainer or slotted spoon to lift the tofu out of its package so it doesn't break before it even hits the pot.
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