Tofu and Vegetable Soup
Warm, nourishing, and packed with flavor, this Tofu and Vegetable Soup is a wholesome delight for your taste buds. Featuring tender cubes of golden-browned extra firm tofu, vibrant seasonal vegetables like bok choy, carrots, and mushrooms, and infused with aromatic ginger, garlic, and sesame oil, this soup is a satisfying vegan meal that’s as healthy as it is delicious. Simmered in a rich vegetable broth enhanced with soy sauce, this dish is perfect for cozy nights or light lunches. Ready in under an hour and serving up to four people, it’s ideal for busy weeknights yet impressive enough for guests. Garnished with fresh green onions, this easy tofu soup recipe is gluten-free, balanced, and brimming with nutritional goodness. Give your family a bowl of comfort with this must-try homemade soup!
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Recipe Information
Ingredients
- 14 ounces extra firm tofu
- 2 tablespoons sesame oil
- 6 cups vegetable broth
- 3 tablespoons soy sauce
- 1 inch fresh ginger
- 3 units garlic cloves
- 4 units green onions (scallions)
- 1 medium carrot
- 2 cups bok choy
- 8 ounces button mushrooms
- to taste salt
- to taste black pepper
Instructions
Drain the tofu and press it to remove excess moisture. Cut into 1-inch cubes.
In a large saucepan, heat 1 tablespoon of sesame oil over medium heat. Add tofu and cook until golden on all sides, about 8 minutes. Remove tofu from the pan and set aside.
While tofu cooks, thinly slice the ginger and garlic. Chop the green onions, keeping the white and green parts separate. Slice the carrot thinly, chop bok choy, and slice the mushrooms.
In the same saucepan, heat remaining 1 tablespoon of sesame oil over medium heat. Add the white parts of the green onions, garlic, and ginger. Sauté for 1-2 minutes until fragrant.
Pour in the vegetable broth and soy sauce. Bring to a simmer.
Add the sliced carrot and mushrooms to the broth and simmer for about 5 minutes.
Add the bok choy and continue to simmer for another 5 minutes until vegetables are tender.
Return the tofu to the soup and allow it to heat through, about 2 minutes.
Season the soup with salt and black pepper to taste, adjusting as needed.
Ladle the soup into bowls and garnish with the green parts of the scallions. Serve hot and enjoy your delicious tofu and vegetable soup!
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 7.8 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 457 mg | 35% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1213 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
