Tofu and Vegetable Soup (Printable)

A delicate Asian-inspired soup combining silken tofu with fresh vegetables in an aromatic ginger and soy broth.

# What You 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:

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 bell pepper strips. Simmer for 5 minutes until partially tender.
04 - Stir in chopped bok choy and sliced spring onions. Cook for 2-3 minutes until vegetables reach desired tenderness.
05 - Gently add cubed silken tofu to the broth. Simmer for an additional 2 minutes, handling carefully to maintain tofu integrity.
06 - Taste the soup and adjust seasoning with additional soy sauce if needed.
07 - Ladle soup into bowls. Top with cilantro leaves, toasted sesame seeds, and a squeeze of fresh lime juice. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in half an hour, which means you can have a nourishing homemade soup on the table faster than ordering takeout.
  • The broth is so clean and fragrant that it feels restorative, like wrapping yourself in a warm blanket from the inside out.
  • You can toss in whatever vegetables are lingering in your crisper drawer and it still turns out beautifully.
02 -
  • Do not boil the soup once you add the tofu, or it will break apart into cloudy shreds instead of staying in soft, silky cubes.
  • Julienning the carrot into thin matchsticks makes all the difference because thick chunks take too long to cook and throw off the timing.
  • Add the bok choy and spring onions near the end so they stay vibrant and tender, not mushy and dull.
03 -
  • Use a sharp knife to julienne the vegetables evenly so they cook at the same rate and look elegant in the bowl.
  • Taste the broth before adding the tofu because once it is in, stirring becomes tricky and you want the seasoning just right.
  • If you cannot find silken tofu, firm tofu works too, but cut it into smaller cubes and expect a chewier texture.
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