Description
This comforting Tofu Soup is a light yet satisfying Asian-inspired soup made with tender tofu, mushrooms, vegetables, ginger, garlic, and a savory broth. It comes together quickly and makes a nourishing vegetarian meal perfect for lunch or dinner.
Ingredients
For the Soup
- 1 tablespoon sesame oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 6 oz (170 g) mushrooms, sliced
- 6 cups vegetable broth
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce or sriracha
- 1 medium carrot, thinly sliced
- 1 cup bok choy, chopped
- 14 oz (400 g) extra-firm tofu, cubed
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Optional Additions
- 1 cup cooked noodles
- 1/2 cup edamame
- Fresh cilantro
- Chili oil
Instructions
- Sauté the aromatics: Heat sesame oil in a large pot over medium heat. Add the thinly sliced onion and mushrooms, cooking for 4–5 minutes until they begin to soften and develop flavor.
- Add garlic and ginger: Stir in the minced garlic and freshly grated ginger, cooking for 30–60 seconds until fragrant but not browned.
- Add the broth and seasonings: Pour in the vegetable broth along with soy sauce (or tamari), rice vinegar, and chili garlic sauce. Bring the mixture to a gentle boil to allow flavors to meld.
- Cook the vegetables: Add the thinly sliced carrot to the boiling broth and simmer for 4–5 minutes until the carrot begins to soften.
- Add tofu and bok choy: Gently stir in the cubed extra-firm tofu and chopped bok choy. Simmer for an additional 3–4 minutes until the vegetables are tender and tofu is heated through without breaking apart.
- Finish the soup: Taste the broth and adjust seasonings with extra soy sauce, rice vinegar, or chili garlic sauce as preferred.
- Serve: Ladle the soup into bowls and garnish with sliced green onions and sesame seeds. Optionally, add cooked noodles, edamame, fresh cilantro, or a drizzle of chili oil for extra flavor and texture.
Notes
- Use extra-firm tofu so it holds its shape in the soup.
- For a gluten-free version, use tamari instead of soy sauce and gluten-free noodles if adding noodles.
- Add spinach, cabbage, snow peas, or broccoli for extra vegetables.
- For a heartier soup, add cooked rice noodles or soba.
- Store leftovers refrigerated in an airtight container for up to 4 days.
- Reheat gently on the stovetop to prevent the tofu from becoming too soft.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Lunch, Dinner
- Method: Stovetop
- Cuisine: Asian, Japanese-Inspired
