Tofu and Vegetable Soup (Printable)

Light Asian-style soup with silken tofu, fresh vegetables, and aromatic 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 - 10.6 ounces silken tofu, cubed

→ Garnish

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

# Directions:

01 - Heat sesame oil in a large pot over medium heat. Add minced garlic and sliced ginger, sautéing for 1-2 minutes until fragrant.
02 - Pour vegetable broth and soy sauce into the pot. 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 vegetables begin to soften.
04 - Introduce chopped bok choy and sliced spring onions to the pot. Continue cooking for 2-3 minutes until vegetables are tender-crisp.
05 - Gently add cubed silken tofu to the broth. Simmer for 2 minutes, handling carefully to maintain tofu integrity.
06 - Taste the soup and adjust seasoning with additional soy sauce if required.
07 - Ladle soup into bowls. Top with fresh cilantro, toasted sesame seeds, and lime wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like someone spent hours on the broth.
  • The silken tofu melts into the warm liquid in the gentlest way, making each spoonful feel almost meditative.
  • You can raid your vegetable drawer and swap things around without changing the soul of the dish.
02 -
  • Silken tofu is not the same as firm tofu—it's meant to be pillowy and delicate, and if you over-stir or add it to violently simmering broth, it will disintegrate into the liquid and disappear on you.
  • The timing of each vegetable addition matters more than exact cooking times because bok choy and spring onions cook in seconds while carrots need a head start, and understanding this rhythm means everything finishes together.
03 -
  • Slice your ginger and vegetables before you start cooking so everything stays calm and unhurried once the pot is hot, and your attention can be on the flavors developing rather than the knife work.
  • If you want the soup to taste restaurant-quality, toast your sesame seeds right before serving and squeeze lime directly over the surface of each bowl rather than just providing wedges on the side.
Return