Tofu and Vegetable Soup (Printer view)

Light Asian-style soup with silken tofu and mixed vegetables in savory 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

# Directions:

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 aromatic.
02 - Pour vegetable broth and soy sauce into the pot. Bring to a gentle simmer, avoiding rapid boiling.
03 - Add carrot, shiitake mushrooms, and bell pepper. Simmer for 5 minutes until vegetables begin to soften.
04 - Incorporate bok choy and spring onions, cooking for an additional 2-3 minutes until vegetables reach desired tenderness.
05 - Gently add silken tofu cubes to the simmering broth. Continue simmering for 2 minutes, handling carefully to maintain tofu integrity.
06 - Taste the soup and adjust seasoning with additional soy sauce if needed, balancing umami and salt levels.
07 - Ladle soup into bowls and finish with cilantro leaves, toasted sesame seeds, and a squeeze of fresh lime juice if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, leaving you with hot, nourishing food in less time than it takes to check your email.
  • The broth tastes like it's been simmering for hours, but it hasn't—just enough time for the ginger and garlic to whisper their flavors into everything.
  • Silken tofu has this way of disappearing on your tongue, making the soup feel lighter than air but somehow deeply satisfying.
02 -
  • Silken tofu is delicate—if you stir too vigorously, it'll break apart into a sad, cloudy mess instead of staying in those perfect cubes that catch the broth.
  • The magic happens when you taste as you go; that first simmer of ginger and garlic is when you know you've got the foundation right.
03 -
  • Slice your ginger thin and leave the skin on if it's young ginger—it softens as it cooks and disappears into the broth like a memory.
  • Don't rush the initial blooming of garlic and ginger in oil; those two minutes of fragrance are what separate this from just hot vegetable water.
Go back