Tofu and Vegetable Soup (Printable)

Light Asian-inspired soup with silken tofu, crisp vegetables, and aromatic ginger-garlic broth

# Components:

→ 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)

# Method:

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 the mixture to a gentle simmer, stirring to combine flavors.
03 - Add julienned carrot, sliced shiitake mushrooms, and bell pepper. Simmer for 5 minutes until vegetables begin to soften.
04 - Stir in chopped bok choy and sliced spring onions. Cook for 2-3 minutes until greens are wilted but still vibrant.
05 - Gently lower cubed silken tofu into the simmering broth. Cook for an additional 2 minutes, taking care not to break the delicate tofu pieces.
06 - Taste the broth and adjust seasoning with additional soy sauce if needed. Ladle hot soup into bowls and garnish with fresh cilantro, toasted sesame seeds, and lime wedges as desired.

# Expert Advice:

01 -
  • Its the kind of dinner that makes you feel like you actually have your life together even when you absolutely do not
  • The broth is so light and clean that you could eat three bowls without feeling weighed down
02 -
  • The first time I made this I used firm tofu and the texture was completely wrong it felt like eating soup with chunks of rubber in it
  • Adding the tofu last and keeping the heat low is the difference between elegant cubes and a cloudy broken mess
03 -
  • I slice my tofu directly over the sink using a very sharp knife and the silken variety holds its shape better if you drain it for ten minutes first
  • Using a ladle to transfer the tofu into the pot instead of pouring it from the cutting board prevents it from breaking apart before it even hits the broth
Return