Save to Pinterest My tiny apartment kitchen was freezing last winter when I discovered this soup recipe during a late-night recipe spiral. Something about the delicate broth promised warmth without that heavy post-soup slump I usually get. The first time I made it, I may have burned the garlic because I was too distracted by how beautiful the silken tofu looked sitting in the broth like little white clouds.
I served this to my sister when she was recovering from surgery and she kept asking what I put in it to make it taste so comforting. There was something about watching her face relax as she spooned the broth that made me realize simple food really is powerful medicine. Now whenever someone mentions feeling under the weather, this is the recipe I text them immediately.
Ingredients
- 1.5 liters low-sodium vegetable broth: I learned the hard way that regular broth makes this soup unbearably salty once it reduces slightly
- 2 tablespoons soy sauce: Tamari works beautifully here if you are avoiding gluten and actually has a slightly deeper flavor profile
- 1 tablespoon fresh ginger: Do not use dried ginger here the fresh slices release this gentle warmth that permeates the whole broth as it simmers
- 2 cloves garlic: Keep the pieces fairly large so you can fish them out if you are not a fan of biting into raw garlic
- 1 teaspoon sesame oil: This tiny amount creates this incredible nutty aroma that makes your kitchen smell like an amazing restaurant
- 1 medium carrot: Julienned carrots cook faster and look so elegant floating in the broth instead of chunks that take forever to soften
- 100 g shiitake mushrooms: These give the soup so much umami depth without any meat and their texture holds up beautifully in hot liquid
- 100 g baby bok choy: The stems add crunch while the leaves melt into the broth like spinach but with more character
- 1 small red bell pepper: The sweetness balances the soy sauce perfectly and adds these gorgeous jewel-like red flecks throughout
- 2 spring onions: Both the white and green parts add different layers of flavor so do not toss either half
- 300 g silken tofu: Handle this gently it falls apart if you look at it wrong but that delicate texture is exactly what makes this soup so luxurious
- Fresh cilantro leaves: These are optional but I highly recommend them for that bright herbal finish that cuts through the rich broth
- 1 teaspoon toasted sesame seeds: Toast them yourself in a dry pan for two minutes the difference in flavor is absolutely worth the extra step
- Lime wedges: A squeeze right before serving wakes up all the flavors and makes the soup taste freshly made even if it has been sitting
Instructions
- Build the flavor base:
- Heat your sesame oil in a large pot over medium heat and add the garlic and ginger. Let them sizzle gently for one to two minutes until your kitchen smells absolutely incredible but do not let the garlic brown or it will turn bitter.
- Create the broth:
- Pour in the vegetable broth and soy sauce then bring everything to a gentle simmer. You will see the liquid start to steam and release those aromatic oils from the ginger and garlic.
- Add the hearty vegetables:
- Toss in your carrot shiitake mushrooms and bell pepper. Let them simmer for about five minutes until they start to soften but still have some bite left.
- Add delicate greens:
- Stir in the bok choy and spring onions. Cook for another two to three minutes just until the bok choy leaves wilt slightly but the stems stay crisp.
- Gently incorporate tofu:
- Carefully lower your silken tofu cubes into the simmering broth. Let them warm through for two minutes but resist the urge to stir vigorously or the tofu will break apart.
- Adjust and serve:
- Taste the broth and add more soy sauce if it needs more depth. Ladle into bowls and top with cilantro sesame seeds and a generous squeeze of lime.
Save to Pinterest This soup has become my go-to when friends need comfort but do not want anything heavy. There is something about the clear broth and delicate tofu that feels nourishing without weighing you down like cream-based soups often do.
Making It Your Own
I have found that this recipe accepts substitutions beautifully. Snow peas add incredible crunch if you can find them at the market. Napa cabbage creates these silky ribbons that float elegantly through the broth. Sometimes I add miso paste for a deeper more complex flavor.
Spice It Up
My friend who loves heat taught me to stir in chili oil right before serving. The oil creates these beautiful red ribbons throughout the broth and adds this incredible warmth that builds slowly with each spoonful. Sliced fresh chilies work just as well if you prefer a fresher spicier kick.
Serving Suggestions
This soup makes a complete light meal on its own but pairs beautifully with simple sides. I love serving it with steamed jasmine rice or garlic fried bread. The mild flavors also complement stronger dishes without competing for attention.
- Keep some extra lime wedges at the table so everyone can adjust the brightness to their taste
- The soup actually tastes better the next day as the flavors have more time to meld together
- Make a double batch and freeze individual portions for quick healthy lunches
Save to Pinterest There is something deeply soothing about making this soup the rhythm of slicing vegetables and watching the broth come together feels meditative after a chaotic day.
Recipe Q&A
- → Can I use firm tofu instead of silken?
Yes, firm tofu works well if you prefer more texture. Just note that it won't have the same delicate, silky mouthfeel as silken tofu in the broth.
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 3 days. Reheat gently on the stovetop to avoid breaking up the tofu.
- → What vegetables can I substitute?
Snow peas, napa cabbage, enoki mushrooms, or spinach work beautifully. Use whatever fresh Asian vegetables you have available.
- → Is this soup spicy?
The base is mild. Add chili oil, fresh sliced chilies, or red pepper flakes if you enjoy heat.
- → Can I make this broth ahead of time?
Absolutely. Prepare the broth base through step 3 and refrigerate. Complete with tofu and tender vegetables when ready to serve.