Tofu and Vegetable Soup (Printable Version)

Silken tofu and fresh vegetables simmer in a delicate Asian-style broth for a comforting, nourishing bowl ready in 30 minutes.

# What You'll 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

# Step-by-Step Directions:

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 in vegetable broth and soy sauce. Bring to a gentle simmer over medium-high heat.
03 - Add julienned carrot, sliced shiitake mushrooms, and bell pepper strips. Simmer for 5 minutes until beginning to soften.
04 - Add chopped bok choy and sliced spring onions. Cook for 2-3 minutes until vegetables are just tender.
05 - Gently add cubed silken tofu to the simmering broth. Simmer for an additional 2 minutes, handling carefully to avoid breaking the delicate tofu.
06 - Taste the soup and add additional soy sauce if needed to achieve desired saltiness and umami depth.
07 - Ladle soup into bowls. Top with fresh cilantro, toasted sesame seeds, and a squeeze of lime juice if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Ready in 30 minutes, which means you can make this on a weeknight without the kitchen feeling like a burden.
  • The broth tastes like it simmered for hours, even though it absolutely didn't.
  • It's naturally vegan, gluten-free, and light enough to eat even when you're not feeling your best.
  • Silken tofu becomes almost creamy in the warm broth, no fancy technique required.
02 -
  • Silken tofu wants gentleness—if you stir too vigorously or add it to a rolling boil, it'll break apart into cloudy bits instead of staying cubed.
  • The vegetables cook at different speeds, which is why you don't throw everything in at once; timing matters more than technique.
  • This soup tastes even better the next day, once the broth has time to deepen and carry all those flavors together.
03 -
  • Slice your vegetables ahead of time if your day is chaotic—the soup itself only takes 15 minutes once you start cooking.
  • Keep the heat at a gentle simmer rather than a boil; rushed soup tastes rushed, and there's no rush here.
Return