Tofu Soup

Why Make This Recipe

Tofu soup is a warm, comforting dish that is not only delicious but also filled with nutrients. It’s a great way to enjoy the health benefits of vegetables and tofu while being quite easy to make. Perfect for cold days or when you’re feeling under the weather, this recipe is packed with flavor and offers plenty of options for customization.

How to Make Tofu Soup

Ingredients:

• 16 ounces firm tofu
• 2 tablespoons olive oil
• 3 cloves garlic (grated)
• 1½ inches ginger (grated)
• ½ red hot chili (thinly sliced)
• ¾ cup dried mushrooms (shiitake are best)
• 8 ounces mushrooms (chopped)
• 3 tablespoons soy sauce (reduced-sodium)
• 6 cups vegetable broth
• 1 cup broccoli florets (or substitute asparagus, cauliflower florets, diced bell pepper, sliced zucchini, etc.)
• ¾ cup frozen peas (or substitute snow peas, edamame beans, spinach, kale, cabbage, etc.)
• 1 heaping tablespoon miso paste (optional)
• 4 servings noodles (optional)
• ½ teaspoon salt
• 2 twists black pepper
• 1 scallion (for garnish)
• Fresh cilantro (for garnish)
• Sesame oil (for drizzle)

Directions:

1. Soak ¾ cup dried mushrooms in hot water for 5 minutes.
2. Heat 2 tablespoons olive oil in a large pot or Dutch oven. Add the grated garlic, grated ginger, and thinly sliced red hot chili. Sauté for 1 minute.
3. Squeeze the soaked mushrooms to remove excess water, then add them to the pan. Reserve the soaking water.
4. Add 8 ounces of chopped mushrooms, 3 tablespoons soy sauce, ½ teaspoon salt, and 2 twists of black pepper to the pot. Cook for 5 minutes.
5. Pour in 6 cups of vegetable broth along with the soaking water from the dried mushrooms, straining it through a fine-mesh sieve first.
6. Bring the mixture to a boil, then add 16 ounces of diced firm tofu, 1 cup of broccoli florets, and ¾ cup of frozen peas.
7. Simmer for 10-15 minutes until the vegetables are tender yet still have a bit of crunch.
8. For added flavor, stir in 1 heaping tablespoon of miso paste dissolved in some hot broth just before serving.
9. Taste and adjust seasoning if needed—feel free to add more salt, soy sauce, or miso.
10. Serve in bowls and garnish with chopped scallion, fresh cilantro, and a drizzle of sesame or chili oil. Optionally, you can add cooked noodles, a soft-boiled egg, or a tablespoon of kimchi.

How to Serve Tofu Soup

Tofu soup can be served hot in a deep bowl, making it a great starter or main dish. You can pair it with warm, crusty bread or serve it over rice or noodles. Garnishing with fresh herbs and a drizzle of sesame oil enhances its visual appeal and flavor.

How to Store Tofu Soup

Store leftover tofu soup in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through. Avoid reheating it multiple times as this can alter the texture of the tofu and vegetables.

Tips to Make Tofu Soup

• Use extra-firm tofu to maintain its shape during cooking.
• For more depth of flavor, consider adding other vegetables or spices that you enjoy.
• If you’d like a creamier texture, blend part of the soup before serving.
• Adjust the spice level by adding more or less chili based on your preference.

Variation

Feel free to adjust the vegetables and proteins as desired. You can make the soup heartier by adding shredded chicken or shrimp. You might also swap out the vegetable broth for miso broth for a stronger flavor.

FAQs

Can I use soft tofu instead of firm tofu?

Yes, but be aware that soft tofu will break down more in the soup, resulting in a creamier texture.

Is it possible to make this soup vegan?

Yes! This recipe is already vegan; you can just skip the optional ingredients like eggs or certain toppings.

Can I freeze tofu soup?

Yes, you can freeze the soup. However, the texture of the tofu and vegetables may change after thawing, so keep that in mind. It’s best to freeze the soup without any noodles.

Tofu Soup

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A warm, comforting tofu soup packed with flavor and nutrients, perfect for cold days or when you’re feeling under the weather.

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Ingredients

Scale 1x2x3x

• 16 ounces firm tofu
• 2 tablespoons olive oil
• 3 cloves garlic (grated)
• 1½ inches ginger (grated)
• ½ red hot chili (thinly sliced)
• ¾ cup dried mushrooms (shiitake recommended)
• 8 ounces mushrooms (chopped)
• 3 tablespoons soy sauce (reduced-sodium)
• 6 cups vegetable broth
• 1 cup broccoli florets
• ¾ cup frozen peas
• 1 heaping tablespoon miso paste (optional)
• 4 servings noodles (optional)
• ½ teaspoon salt
• 2 twists black pepper
• 1 scallion (for garnish)
• Fresh cilantro (for garnish)
• Sesame oil (for drizzle)

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Instructions

1. Soak the dried mushrooms in hot water for 5 minutes.
2. Heat olive oil in a large pot or Dutch oven. Add garlic, ginger, and chili. Sauté for 1 minute.
3. Squeeze the soaked mushrooms to remove excess water, then add them to the pan and reserve the soaking water.
4. Add chopped mushrooms, soy sauce, salt, and black pepper. Cook for 5 minutes.
5. Pour in vegetable broth and the reserved soaking water (strained). Bring to a boil.
6. Add diced tofu, broccoli, and frozen peas. Simmer for 10-15 minutes until vegetables are tender.
7. Stir in miso paste dissolved in some hot broth just before serving.
8. Taste and adjust seasoning if needed. Serve garnished with scallion, cilantro, and a drizzle of sesame or chili oil.

Notes

For added flavor, customize with your preferred vegetables or proteins. Store leftovers in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 4g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 0mg

Keywords: tofu soup, vegan soup, comfort food, healthy recipes, Asian cuisine, noodle soup