Tofu and Vegetable Soup

Featured in: Everyday Home Cooking

This comforting Asian-inspired soup combines delicate silken tofu with crisp vegetables in a fragrant broth. The base features vegetable stock infused with fresh ginger, garlic, and sesame oil, creating layers of aromatic flavor. Julienned carrots, shiitake mushrooms, bell peppers, and baby bok choy add texture and vibrant color while keeping the dish light and nourishing.

The entire preparation comes together in just 30 minutes, making it ideal for busy weeknight dinners. Silken tofu provides protein while remaining gentle on the palate. The soup is naturally vegetarian, vegan, and easily gluten-free when using tamari instead of soy sauce.

Garnish with fresh cilantro, toasted sesame seeds, and a squeeze of lime to brighten the flavors. The delicate broth allows the vegetables' natural sweetness to shine through.

Updated on Sun, 25 Jan 2026 13:35:00 GMT
This hearty Tofu and Vegetable Soup features silken cubes and crisp vegetables swimming in a savory, steaming broth.  Save to Pinterest
This hearty Tofu and Vegetable Soup features silken cubes and crisp vegetables swimming in a savory, steaming broth. | urbandouce.com

I discovered this soup on a quiet Tuesday evening when my roommate came home with a bag of silken tofu and challenged me to make something that wasn't fried. What started as improvisation became my go-to comfort meal, the kind where everything comes together in under thirty minutes and somehow tastes like it's been simmering for hours. The broth is so clean and gentle that it lets each vegetable speak for itself, while the tofu melts into something almost custard-like if you're careful with it. There's something deeply satisfying about a bowl this simple.

I made this for my mom the winter she was recovering from the flu, and she asked for it three days in a row. There's something about the warm ginger and sesame that feels medicinal without tasting like medicine, and the way the tofu just floats there so gently made her feel cared for in a way fancy dishes never quite manage. She still texts me asking for it during cold snaps.

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Ingredients

  • Low-sodium vegetable broth: The foundation of everything, so use something you'd actually drink on its own rather than that metallic stuff in the cardboard box.
  • Soy sauce or tamari: This is your umami anchor, but go easy at first since you can always add more salty later than fix oversalty.
  • Fresh ginger and garlic: The aromatics that make your kitchen smell like a good decision is happening, so don't skip the fresh stuff.
  • Sesame oil: Just a teaspoon, but it carries the entire personality of the soup, so use the toasted kind.
  • Carrot and bell pepper: They add gentle sweetness and color without overwhelming the delicate broth.
  • Shiitake mushrooms: These have an earthy depth that makes the soup feel substantial even though it's barely 110 calories per bowl.
  • Baby bok choy: Tender and quick to cook, it adds a slight mineral edge that balances everything else.
  • Spring onions: A brightness at the end that ties all the flavors together like a punctuation mark.
  • Silken tofu: The gentler cousin of firm tofu, it should be treated like something precious because it really is.
  • Optional garnishes: Cilantro, sesame seeds, and lime are the difference between adequate and absolutely memorable.

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Instructions

Toast your aromatics:
Heat that sesame oil in a large pot over medium heat until it whispers to you, then add minced garlic and thin slices of ginger. Let them sit for about a minute before stirring, because this is when the magic starts happening and you want to smell it properly.
Build the broth:
Pour in your vegetable broth and soy sauce, watching how the color shifts from pale to golden. Bring it to a gentle simmer, not a rolling boil, because aggressive heat will make your tofu angry.
Add the sturdy vegetables:
In go the carrots, mushrooms, and bell pepper, giving them a five-minute head start so they're actually tender when the soup comes together. This is the moment to taste and adjust, because the broth is now your canvas.
Finish with the delicate stuff:
Slip in the bok choy and spring onions, letting them cook just two or three minutes until they turn bright green and taste how you want them to taste. This is also when you realize you've made something that actually looks like food photography.
Treat the tofu gently:
Lower those cubes into the simmering broth like you're tucking them into bed, and let them warm through for just two minutes. Moving them around too much will turn them into soup silt, which is sad.
Taste and adjust:
This is your permission to be a little bossy with the seasoning. More soy sauce? More sesame? A squeeze of lime to wake everything up? This is the moment.
Serve and celebrate:
Ladle into bowls with the kind of care that makes people feel seen, then sprinkle cilantro and sesame seeds on top like you meant to make something beautiful. A wedge of lime on the side is non-negotiable.
A warm bowl of Tofu and Vegetable Soup garnished with fresh cilantro and sesame seeds, perfect for a light dinner.  Save to Pinterest
A warm bowl of Tofu and Vegetable Soup garnished with fresh cilantro and sesame seeds, perfect for a light dinner. | urbandouce.com

A friend who claims she hates tofu ate three bowls of this without complaining, and halfway through the second bowl, she admitted it was because she forgot she was eating tofu. That's when I realized this soup isn't actually about any one ingredient, it's about restraint and respect for simple things.

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Variations That Actually Work

This soup welcomes improvisation the way good recipes should. I've thrown in snow peas when I had them, swapped the mushrooms for enoki when shiitake wasn't available, and added a handful of napa cabbage when I wanted something with more texture. The structure is forgiving enough that you can play without breaking anything.

When You Want It Spicy

Some nights I finish the soup and then drizzle a little chili oil into the bottom of the bowl before ladling everything in, so you get heat with every other spoonful instead of it being mixed throughout. Fresh sliced chili works too if you want to see what you're getting into. The sesame and ginger already have a warm undertone, so the heat complements rather than fights.

The Temperature Matters More Than You Think

Serve this in warm bowls and it tastes even better, because temperature carries flavor in a way we don't talk about enough. Cold bowls make it taste sort of thin and sad, but bowls that have been sitting on the warming part of your stove make it taste like someone who knows what they're doing made it. It's one of those small details that costs nothing but attention.

  • Warm your bowls in the oven at low heat for five minutes before serving, or just run hot water in them and empty them right before ladling.
  • Serve this immediately after making it, because it's best when the soup is still steaming and the vegetables still have that snap to them.
  • Leftovers keep in the fridge for three days, but the vegetables soften noticeably, so consider making smaller batches more often than reheating old ones.
Silky tofu cubes and vibrant vegetables rest in a clear broth for this quick, savory Tofu and Vegetable Soup. Save to Pinterest
Silky tofu cubes and vibrant vegetables rest in a clear broth for this quick, savory Tofu and Vegetable Soup. | urbandouce.com

This soup taught me that some of the most satisfying meals are the ones that don't demand much from you, and taste like care was the main ingredient all along. Make it whenever you need something warm and honest.

Recipe Questions & Answers

Can I use firm tofu instead of silken?

Yes, firm tofu works well if you prefer more texture. It holds its shape better during cooking and provides a heartier mouthfeel compared to delicate silken tofu.

How long does this soup keep in the refrigerator?

Store in an airtight container for up to 3 days. The tofu may absorb more broth over time, which actually enhances the flavor. Reheat gently on the stovetop.

Can I freeze this soup?

Freezing is possible but the tofu texture may change slightly. For best results, freeze without the tofu and add fresh cubes when reheating. Consume within 2 months.

What other vegetables work in this soup?

Snow peas, napa cabbage, enoki mushrooms, spinach, or bean sprouts make excellent additions. Adjust cooking times accordingly—leafy greens need just 1-2 minutes.

How can I make this soup spicier?

Add sliced fresh chilies during step 3 or stir in chili oil just before serving. Sriracha or red pepper flakes also work well for adjustable heat levels.

Is this soup suitable for meal prep?

Absolutely. Prepare the full batch and portion into containers for the week. The flavors develop and meld overnight, often tasting even better the next day.

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Tofu and Vegetable Soup

Light Asian-style soup with silken tofu and fresh vegetables in aromatic broth

Prep Time
15 minutes
Time to Cook
15 minutes
Total Duration
30 minutes
Created by Phoebe Dunham


Skill Level Easy

Cuisine Asian

Makes 4 Portions

Food Preferences Plant-Based, No Dairy, No Gluten

What You'll Need

Broth

01 6 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

01 1 medium carrot, peeled and julienned
02 3.5 ounces shiitake mushrooms, sliced
03 3.5 ounces baby bok choy, chopped
04 1 small red bell pepper, thinly sliced
05 2 spring onions, sliced

Tofu

01 10.5 ounces silken tofu, cubed

Garnish

01 Fresh cilantro leaves, optional
02 1 teaspoon toasted sesame seeds, optional
03 Lime wedges, optional

Directions

Step 01

Infuse aromatics: Heat sesame oil in a large pot over medium heat. Add minced garlic and sliced ginger, sautéing for 1-2 minutes until fragrant.

Step 02

Build broth base: Pour vegetable broth and soy sauce into the pot. Bring to a gentle simmer.

Step 03

Cook hearty vegetables: Add carrot, shiitake mushrooms, and bell pepper. Simmer for 5 minutes.

Step 04

Add tender vegetables: Add bok choy and spring onions, cooking for another 2-3 minutes until vegetables are just tender.

Step 05

Incorporate tofu: Gently add silken tofu cubes to the pot. Simmer for an additional 2 minutes, being careful not to break up the delicate tofu.

Step 06

Adjust seasoning: Taste the soup and adjust seasoning with additional soy sauce if needed.

Step 07

Serve: Ladle soup into bowls. Garnish with cilantro, sesame seeds, and a squeeze of lime if desired. Serve hot.

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Needed Tools

  • Large pot
  • Chef's knife
  • Cutting board
  • Ladle

Allergy Details

Review every ingredient for potential allergens and speak to a professional if you’re unsure.
  • Contains soy in tofu and soy sauce
  • Use tamari instead of regular soy sauce for gluten-free preparation
  • Verify all ingredient labels for potential allergen cross-contamination

Nutrition Details (single serving)

For your reference only. This isn't medical advice.
  • Calories per Serving: 110
  • Fat content: 4 g
  • Carbohydrates: 11 g
  • Proteins: 8 g

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