Print

Easy Tofu Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 142 reviews

This Easy Tofu Soup is a flavorful, nutritious, and comforting dish that combines firm tofu, a variety of mushrooms, and fresh vegetables simmered in a savory broth enhanced with garlic, ginger, and soy sauce. Perfect for a quick, healthy meal, it offers flexibility with optional ingredients like miso paste, noodles, and garnishes to suit your taste.

Ingredients

Tofu and Vegetables

  • 16 ounces firm tofu, diced
  • 1 cup broccoli florets (substitute with asparagus, cauliflower florets, diced bell pepper, sliced zucchini, etc.)
  • ¾ cup frozen peas (substitute with snow peas, edamame beans, spinach, kale, cabbage, etc.)
  • 3 tablespoons soy sauce (reduced-sodium)
  • ½ teaspoon salt
  • 2 twists black pepper
  • 1 scallion, chopped (for garnish)
  • Fresh cilantro (for garnish)
  • Sesame oil or chili oil (for garnish)

Mushrooms

  • ¾ cup dried mushrooms (preferably shiitake)
  • 8 ounces mushrooms, chopped (any variety)

Flavor Base

  • 2 tablespoons olive oil
  • 3 cloves garlic, grated
  • 1½ inches ginger, grated
  • ½ red hot chili, thinly sliced

Broth

  • 6 cups vegetable broth
  • Optional: 1 heaping tablespoon miso paste (for extra flavor)

Optional Additions

  • 4 servings cooked noodles
  • Soft-boiled egg
  • 1 tablespoon kimchi

Instructions

  1. Make Flavor Base: Soak ¾ cup dried mushrooms in hot water for 5 minutes to rehydrate them. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 3 cloves grated garlic, 1½ inches grated ginger, and ½ thinly sliced red hot chili, and sauté for 1 minute until fragrant.
  2. Add Mushrooms and Seasoning: Squeeze excess water from the soaked mushrooms and add them to the pot, reserving the soaking water. Then add 8 ounces chopped fresh mushrooms along with 3 tablespoons reduced-sodium soy sauce, ½ teaspoon salt, and 2 twists of black pepper. Cook for 5 minutes, allowing the mushrooms to soften and soak up the flavors.
  3. Simmer Soup: Pour in 6 cups vegetable broth along with the reserved mushroom soaking water, passing it through a fine-mesh sieve to remove any grit. Bring the soup to a boil, then reduce the heat.
  4. Add Tofu and Vegetables: Add diced 16 ounces firm tofu, 1 cup broccoli florets, and ¾ cup frozen peas to the pot. Simmer gently for 10-15 minutes, cooking the vegetables until tender but still slightly crisp.
  5. Enhance Flavor: For additional umami, dissolve 1 heaping tablespoon miso paste in some hot broth from the pot and stir it back in shortly before turning off the heat. Taste and adjust saltiness as needed using more salt, soy sauce, or miso paste.
  6. Serve: Ladle the soup into bowls. Garnish with chopped scallion, fresh cilantro, and a drizzle of sesame or chili oil. Optionally, add cooked noodles, a soft-boiled egg, and/or a spoonful of kimchi for extra texture and flavor.

Notes

  • You can substitute the vegetables with your favorites like asparagus, cauliflower, bell peppers, zucchini, snow peas, edamame, spinach, kale, or cabbage.
  • Using reduced-sodium soy sauce helps control the salt content but feel free to adjust seasoning to taste.
  • Dried shiitake mushrooms impart the best depth of flavor but other dried mushrooms can be used.
  • Adding miso paste is optional but adds a richer umami flavor to the broth.
  • This soup is versatile and can be served with or without noodles depending on preference.
  • Keep an eye on the vegetables to ensure they remain tender-crisp and do not overcook.
  • For a spicy kick, add more fresh chili or a drizzle of chili oil at the end.

Find it online: https://justsosavory.com/easy-tofu-soup-recipe/