Tofu and Vegetable Soup (Print Version)

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

# 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

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 - 10.5 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.
02 - Pour vegetable broth and soy sauce into the pot. Bring to a gentle simmer.
03 - Add carrot, shiitake mushrooms, and bell pepper. Simmer for 5 minutes.
04 - Add bok choy and spring onions, cooking for another 2-3 minutes until vegetables are just tender.
05 - Gently add silken tofu cubes to the pot. Simmer for an additional 2 minutes, being careful not to break up the delicate tofu.
06 - Taste the soup and adjust seasoning with additional soy sauce if needed.
07 - Ladle soup into bowls. Garnish with cilantro, sesame seeds, and a squeeze of lime if desired. Serve hot.

# Expert Suggestions:

01 -
  • Ready in thirty minutes, which means you can make this on a weeknight without drama or stress.
  • The broth is light enough to sip on its own, but packed with enough flavor that you won't miss anything heavier.
  • It's naturally vegan and gluten-free with just one ingredient swap, making it genuinely inclusive for friends with dietary needs.
02 -
  • Silken tofu breaks apart if you stir it aggressively or let it cook too long, so treat it like you're handling something fragile but not something to be afraid of.
  • The vegetables should still have some bite when you stop cooking them, because they keep cooking a tiny bit after you turn off the heat and they taste better that way.
03 -
  • Make a big batch of ginger-garlic infused oil and keep it in the fridge so you can start this soup at full flavor speed whenever the mood strikes.
  • If you're cooking for someone who's sick or sad, this is the soup that says I'm thinking of you without being heavy about it.
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