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Easy Tofu Soup Recipe

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4 from 7 reviews

This Easy Tofu Soup is a wholesome, Asian-inspired one-pot meal packed with firm tofu, fresh and dried mushrooms, broccoli, peas, and flavorful aromatics like ginger, garlic, and chili. Ready in 30 minutes, it’s a comforting and nourishing dinner that’s light yet protein-rich, perfect for a quick and healthy weeknight meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 2 tablespoons olive oil
  • 3 cloves garlic, grated
  • 1½ inches ginger, grated
  • ½ red hot chili, thinly sliced

Mushrooms

  • ¾ cup dried shiitake mushrooms
  • 8 ounces fresh mushrooms, chopped

Broth and Seasoning

  • 3 tablespoons reduced-sodium soy sauce
  • 6 cups vegetable broth
  • ½ teaspoon salt
  • 2 twists black pepper
  • 1 heaping tablespoon miso paste (optional)

Vegetables and Protein

  • 16 ounces firm tofu, diced
  • 1 cup broccoli florets (or substitute asparagus, cauliflower florets, diced bell pepper, sliced zucchini)
  • ¾ cup frozen peas (or substitute snow peas, edamame beans, spinach, kale, cabbage)

Garnishes and Optional Additions

  • 1 scallion, chopped
  • Fresh cilantro
  • Sesame oil or chili oil, for drizzling
  • 4 servings cooked noodles (optional)
  • Soft-boiled egg (optional)
  • 1 tablespoon kimchi (optional)

Instructions

  1. Soak Mushrooms: Soak the dried shiitake mushrooms in hot water for 5 minutes to rehydrate and soften them.
  2. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add grated garlic, grated ginger, and thinly sliced red chili. Sauté for about 1 minute until fragrant.
  3. Add Mushrooms and Seasoning: Squeeze the soaked mushrooms to remove excess water and add them to the pot. Reserve the soaking water. Add the chopped fresh mushrooms, soy sauce, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
  4. Add Broth: Pour in the vegetable broth along with the reserved mushroom soaking water, straining it through a fine-mesh sieve to remove any grit.
  5. Boil and Add Main Ingredients: Bring the mixture to a boil, then add the diced tofu, broccoli florets, and frozen peas.
  6. Simmer: Reduce the heat and let the soup simmer for 10-15 minutes until the vegetables are tender but still have a bite.
  7. Add Miso Paste (Optional): For extra depth of flavor, dissolve the miso paste in some hot broth and stir it into the soup shortly before turning off the heat.
  8. Adjust Seasoning: Taste the soup and adjust the saltiness by adding more salt, soy sauce, or miso paste as preferred.
  9. Serve and Garnish: Ladle the soup into bowls and garnish with chopped scallion, fresh cilantro, and a drizzle of sesame or chili oil.
  10. Optional Additions: Enhance the soup by adding cooked noodles, a soft-boiled egg, and/or a tablespoon of kimchi to each serving.

Notes

  • You can substitute the broccoli and peas with other vegetables like asparagus, cauliflower, bell pepper, zucchini, snow peas, edamame, spinach, kale, or cabbage for variety.
  • If you prefer a richer broth, use homemade vegetable broth or add more miso paste.
  • For added protein, a soft-boiled egg or kimchi adds great flavor and texture.
  • Miso paste is optional but recommended for depth; add it at the end to preserve its probiotics and flavor.
  • Use reduced-sodium soy sauce to control the salt level, but adjust seasoning to taste.
  • The soup can be served as is or over cooked noodles for a heartier meal.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian-Inspired
  • Diet: Vegetarian

Find it online: https://avascooking.com/easy-tofu-soup-recipe/