Tofu and Vegetable Soup (Print Version)

Light Asian-style soup with silken tofu and fresh vegetables in savory ginger-sesame broth

# What You'll Need:

→ Broth

01 - 6.3 cups low-sodium vegetable broth
02 - 2 tablespoons soy sauce, or 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 - 10.6 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.
02 - Pour vegetable broth and soy sauce into the pot. Bring to a gentle simmer over medium heat.
03 - Add julienned carrot, sliced shiitake mushrooms, and sliced bell pepper to the simmering broth. Cook for 5 minutes until vegetables begin to soften.
04 - Stir in chopped bok choy and sliced spring onions. Continue cooking for 2-3 minutes until vegetables reach tender-crisp consistency.
05 - Gently add cubed silken tofu to the soup, simmering for an additional 2 minutes while taking care not to break apart the delicate cubes.
06 - Taste the soup and adjust seasoning with additional soy sauce or tamari if needed to achieve desired saltiness.
07 - Ladle soup into serving bowls. Top with fresh cilantro leaves, toasted sesame seeds, and a squeeze of lime juice if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • Ready in 30 minutes, which means you can have comfort food on the table before hunger becomes urgent.
  • The silken tofu stays so delicate and tender that it feels almost luxurious despite being plant-based and affordable.
  • Every ingredient serves a purpose, so nothing tastes accidental or overdone.
02 -
  • Silken tofu breaks easily, so the moment you add it to the pot is when you stop stirring aggressively and let it just float and warm through gently.
  • The soup tastes even better the next day because the broth becomes more infused with flavor, though the tofu may absorb some of the liquid—just add a splash of water when reheating if needed.
03 -
  • Fresh ginger and garlic make an enormous difference here—using jarred versions flattens the flavor, so take the two minutes to slice and mince them fresh.
  • Silken tofu is delicate on purpose; buy it from the refrigerated section rather than the shelf-stable kind, which has a different texture and won't give you that luxurious mouthfeel.
Go Back