Tofu and Vegetable Soup (Print Version)

Light Asian-style soup with silken tofu and fresh vegetables in savory broth. Ready in 30 minutes.

# 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

# Directions:

01 - In a large pot, heat sesame oil over medium heat. Add minced garlic and ginger slices, sauté 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 vegetables begin to soften.
04 - Stir in chopped bok choy and sliced spring onions. Cook for 2-3 minutes until vegetables are just tender.
05 - Gently add tofu cubes to the simmering broth. Simmer for an additional 2 minutes, handling carefully to avoid breaking the delicate tofu.
06 - Taste the soup and adjust seasoning with additional soy sauce if needed.
07 - Ladle soup into individual bowls. Top with fresh cilantro leaves, toasted sesame seeds, and a squeeze of lime juice. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, making it perfect for those nights when you want something homemade but don't have hours to spend.
  • The broth is so light and clean-tasting that you'll actually feel better after eating it, not weighed down.
  • Silken tofu has this incredible way of absorbing flavor while staying impossibly tender if you treat it right.
02 -
  • Silken tofu breaks apart if you stir it roughly or add it to boiling liquid—gentle heat and a careful hand are non-negotiable here.
  • Don't skip toasting the sesame seeds yourself if you have a moment; it transforms them from pleasant to absolutely necessary.
03 -
  • Slice your vegetables the night before and keep them in containers—the soup itself comes together so fast that prep is really where the time investment happens.
  • Use a quality sesame oil that you actually like the smell of, because such a small amount means every drop matters.
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