Tofu and Vegetable Soup (Printable View)

Light Asian soup with silken tofu and mixed vegetables in delicate broth.

# What You'll 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 - 10.5 ounces silken tofu, cubed

→ Garnish

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

# How To Make It:

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 golden.
02 - Pour in vegetable broth and soy sauce. Bring mixture to a gentle simmer, stirring to combine flavors.
03 - Add julienned carrots, sliced shiitake mushrooms, and bell pepper. Simmer for 5 minutes until vegetables begin to soften.
04 - Stir in bok choy and spring onions. Cook for 2-3 minutes until vegetables are just tender and vibrant green.
05 - Gently lower silken tofu cubes into simmering broth. Cook for 2 minutes, being careful not to break apart delicate tofu pieces.
06 - Taste broth and adjust seasoning with additional soy sauce if needed. Ladle hot soup into bowls and garnish with cilantro, sesame seeds, and lime wedges as desired.

# Expert Advice:

01 -
  • This soup comes together in thirty minutes flat perfect for those evenings when takeout feels like too much effort but you still want something special
  • The way the silken tofu melts in your mouth while the vegetables keep their crunch creates this incredible contrast that makes every spoonful interesting
  • Its ridiculously forgiving you can swap whatever vegetables are languishing in your crisper drawer and it still turns out beautifully
02 -
  • Silken tofu is incredibly delicate so use a wide spatula to lower it into the soup instead of pouring it from a container which causes it to crumble
  • The vegetables continue cooking in the hot broth even after you turn off the heat so slightly undercook them in the pot for perfect texture in the bowl
03 -
  • Cut your tofu while it is still in the package using a butter knife through the plastic for perfectly uniform cubes without risking breakage
  • Toast your sesame seeds in a small dry pan over medium heat shaking constantly until they become fragrant and golden brown
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