Tofu Soup

Tofu Soup is a wholesome, plant-based dish that brings together a deeply flavorful broth, vibrant vegetables, and tender tofu in a quick 30-minute recipe. Infused with garlic, ginger, and optional miso for richness, it’s a light yet satisfying meal perfect for weeknight dinners or a cozy lunch.

Why You’ll Love This Recipe

• Quick and Easy: Ready in about 30 minutes, making it ideal for busy days.

• Customizable: Use your favorite seasonal vegetables or add noodles for a heartier meal.

• Nutritious and Filling: Balanced with plant-based protein and fiber-rich veggies.

• Flavor-Packed Broth: Dried mushrooms, soy sauce, and miso build deep umami flavor fast.

• Vegan and Gluten-Free Friendly: With easy substitutions for different dietary needs.

• Low Effort, Big Reward: No long simmering needed to develop bold flavor.

• Year-Round Versatility: Works with fresh vegetables from any season.

• Family-Friendly: Mild yet flavorful, great for all ages.

• One-Pot Wonder: Minimal cleanup and maximum ease.

• Perfect Base Recipe: Add rice, kimchi, or a soft-boiled egg for endless variations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Firm tofu (can also use extra firm, soft, or silken)

• Olive oil

• Garlic, grated

• Fresh ginger, grated

• Red chili pepper, thinly sliced (or red pepper flakes/gochujang)

• Dried mushrooms (shiitake or mixed)

• Fresh mushrooms (cremini, white, oyster, etc.)

• Soy sauce (or tamari for gluten-free)

• Vegetable broth

• Broccoli florets

• Frozen peas

• Miso paste (optional but recommended)

• Salt and black pepper

• Fresh noodles (ramen or udon) or dry noodles (optional)

• Garnishes: chopped scallions, fresh cilantro, sesame oil or chili oil

Directions

1. Rehydrate Dried Mushrooms
Soak dried mushrooms in hot water for 5 minutes. Once softened, squeeze out excess liquid and chop. Reserve the soaking water for extra flavor.

2. Build the Flavor Base
In a large pot, heat olive oil over medium heat. Add grated garlic, grated ginger, and sliced red chili. Sauté for 1 minute until fragrant.

3. Add Mushrooms and Seasoning
Add both fresh and soaked mushrooms to the pot. Stir in soy sauce, salt, and pepper. Cook for 5 minutes to allow mushrooms to release their flavor.

4. Simmer the Soup
Pour in vegetable broth and the reserved soaking liquid (strain first). Bring to a boil. Add diced tofu, broccoli, and peas. Simmer for 10–15 minutes until vegetables are tender but still have a bite.

5. Optional Miso Boost
For deeper flavor, dissolve a tablespoon of miso paste in a bit of hot broth and stir it into the soup just before serving.

6. Add Noodles (Optional)
If using fresh noodles, add directly to the pot and cook as per package instructions. For dry noodles, cook separately and add to individual bowls when serving.

7. Serve and Garnish
Ladle soup into bowls. Top with chopped scallions, fresh cilantro, and a drizzle of sesame or chili oil. Add a soft-boiled egg or kimchi if desired.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

• Add Noodles: Use ramen, udon, rice noodles, or soba for a more filling meal.

• Use Different Vegetables: Swap by season—snow peas and asparagus in spring, bell peppers and zucchini in summer, cauliflower and edamame in fall.

• Make it Spicier: Add gochujang, chili oil, or extra red pepper flakes.

• Add Protein: Stir in cubed tempeh or cooked lentils for extra plant-based protein.

• Creamy Option: Mix in a splash of coconut milk or cashew cream for a richer broth.

• Rice Bowl Version: Serve the soup over a scoop of cooked rice for a comforting twist.

• Fermented Kick: Add a spoonful of kimchi for a tangy, spicy edge.

• Low-Sodium: Use low-sodium broth and soy sauce; adjust seasonings to taste.

• Silken Tofu Soup: Use soft or silken tofu for a more delicate, silky texture.

• Miso Base: Use miso paste as the primary seasoning for a Japanese-style broth.

Storage/Reheating

Storage:
Store in an airtight container in the refrigerator for up to 3 days.

Freezing:
Cool completely before freezing. Store in a freezer-safe container, leaving room for expansion. Freeze for up to 3 months.

Reheating:
Reheat gently on the stovetop or in the microwave. Add a splash of broth or water if needed to loosen the consistency. Garnish fresh before serving.

FAQs

What type of tofu should I use for soup?

Firm or extra-firm tofu holds its shape best, but soft or silken tofu can be used for a smoother texture. Use a spoon to add silken tofu gently.

Can I make this soup gluten-free?

Yes, substitute tamari for soy sauce and ensure your broth and miso are certified gluten-free.

Is miso necessary in this recipe?

No, but it adds a rich umami flavor. If you skip it, boost flavor with more soy sauce or a dash of nutritional yeast.

Can I add noodles to this soup?

Absolutely. Fresh ramen or udon are great additions. Cook dry noodles separately to prevent over-thickening the soup.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently and add fresh garnishes.

Can I use different vegetables?

Yes! Feel free to use whatever is in season or on hand—bok choy, spinach, bell peppers, carrots, or even kale.

What if I don’t have dried mushrooms?

You can skip them, but they add great umami. Substitute with a splash of mushroom soy sauce or add more fresh mushrooms.

Is this soup spicy?

It has a mild heat from the chili, but you can make it spicier or milder depending on your preference.

Can I prepare this soup ahead of time?

Yes, the broth can be made ahead. Add tofu, noodles, and delicate vegetables just before serving to preserve texture.

What can I serve with tofu soup?

Try steamed rice, gyoza, spring rolls, or a side salad. It’s also hearty enough to stand on its own.

Conclusion

Tofu Soup is a delicious and comforting one-pot meal that delivers bold flavors and nourishing ingredients with minimal effort. Whether you’re looking for a plant-based dinner, a cozy lunch, or a base for your own creative twist, this recipe is endlessly adaptable. Light yet satisfying, it’s a go-to soup you’ll come back to again and again.

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