Easy & Delicious Tofu Soup Recipe

Welcome to a world of cozy flavors and effortless cooking! This incredible tofu soup recipe offers a comforting warmth in every spoonful. It’s perfect for busy weeknights, delivering a healthy, savory meal in no time. Get ready to enjoy a deeply satisfying dish that’s both simple to prepare and wonderfully versatile. You’ll love its rich umami and nourishing ingredients.

Why You’ll Love This Tofu Soup

This delightful tofu soup is a true kitchen hero, especially for beginners and busy parents. It’s incredibly quick to prepare, making it a perfect solution for weeknight dinners when time is short. Each spoonful is packed with savory umami flavor, derived from the broth, mushrooms, and soy sauce, creating a deeply satisfying experience. Understanding the fifth basic taste, umami, can elevate your culinary experience.

This healthy dish is easily customizable, allowing you to tailor it to your family’s preferences or whatever vegetables you have on hand. It’s excellent for meal prep, as the flavors only deepen when stored, providing delicious lunches or dinners throughout the week. Plus, it’s naturally vegan when using vegetable broth, making it a fantastic option for various dietary needs.

Ingredients

For the tofu soup

• 16 ounces firm tofu, cubed

• 2 tablespoons olive oil

• 3 cloves garlic, grated

• 1½ inches fresh ginger, grated

• ½ red hot chili, thinly sliced

• ¾ cup dried shiitake mushrooms (or similar dried mushrooms)

• 8 ounces fresh mushrooms, chopped

For the broth and seasoning

• 6 cups vegetable broth

• 3 tablespoons reduced-sodium soy sauce

• ½ teaspoon salt (or to taste)

• 2 twists freshly ground black pepper

• 1 heaping tablespoon miso paste (optional, for extra umami)

Vegetables, noodles, and garnish

• 1 cup broccoli florets

• ¾ cup frozen peas

• 4 servings noodles of choice

• 1 scallion, chopped

• Fresh cilantro, chopped

• Drizzle of sesame oil for serving

Instructions

Step 1: Prep the tofu

• Pat the firm tofu dry with paper towels, then cut it into bite-sized cubes.​

• If you prefer firmer, chewier tofu, lightly press it for 10–15 minutes before cubing.​

Step 2: Sauté aromatics and mushrooms

• Heat the olive oil in a large pot over medium heat.​

• Add the grated garlic, grated ginger, and sliced red chili, and sauté for 30–60 seconds until fragrant, stirring constantly so they do not burn.​

• Stir in the dried shiitake mushrooms and fresh chopped mushrooms, cooking for 3–4 minutes until they begin to soften and release their juices.​

Step 3: Build the broth

• Pour in the vegetable broth and add the soy sauce, salt, and black pepper, stirring to combine.​

• Bring the soup to a gentle simmer, then reduce the heat and let it cook for 10 minutes so the dried mushrooms can rehydrate and infuse the broth with flavor.​

• If using miso paste, ladle a small amount of hot broth into a bowl, whisk in the miso until smooth, then stir it back into the pot (do not boil after adding miso to preserve its flavor).​

Step 4: Add tofu and vegetables

• Gently add the cubed tofu to the simmering broth and cook for 5 minutes so it absorbs some of the seasoning.​

• Stir in the broccoli florets and frozen peas, simmering for another 3–5 minutes until the broccoli is just tender-crisp and the peas are heated through.​

Step 5: Cook or add noodles

• If cooking noodles directly in the soup, add them now and simmer according to package directions until just tender, stirring occasionally to prevent sticking.​

• Alternatively, cook the noodles separately in salted water, drain, and divide them among serving bowls before ladling the hot tofu soup over the top.​

Step 6: Garnish and serve

• Taste the broth and adjust with extra soy sauce, salt, or pepper if needed.​

• Ladle the soup into bowls, making sure each portion gets tofu, vegetables, and mushrooms, then top with chopped scallion, fresh cilantro, and a light drizzle of sesame oil before serving.​

Notes & Substitutions

When selecting tofu for this soup, firm or extra-firm varieties are best as they hold their shape well during simmering. Avoid soft or silken tofu, which might disintegrate. For mushrooms, shiitake offers the most umami, but cremini or button mushrooms work beautifully too, whether fresh or dried.

If you don’t have vegetable broth, chicken broth can be used, though it will no longer be vegan. Feel free to swap broccoli with other quick-cooking vegetables like asparagus, cauliflower florets, diced bell pepper, or sliced zucchini. For the peas, consider snow peas, edamame beans, spinach, kale, or cabbage. Miso paste adds a wonderful depth; white miso is milder, while red miso offers a bolder flavor. You can use any type of noodles, such as ramen, soba, or even thin spaghetti.

Equipment

You won’t need many special tools for this easy tofu soup. A large pot or Dutch oven is essential for simmering all the ingredients together comfortably. Have a reliable cutting board and a sharp knife ready for prepping your tofu and vegetables. A fine-mesh sieve is helpful for straining the mushroom soaking water, ensuring a clear, flavorful broth. Finally, standard measuring cups and spoons will ensure precise ingredient amounts.

Instructions

Start by soaking ¾ cup of dried mushrooms in hot water for about 5 minutes; this step is crucial for developing flavor in your delicious tofu soup. While they soak, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add your grated garlic, grated ginger, and thinly sliced red hot chili, sautéing for just 1 minute until fragrant. This aromatic base sets the stage for a wonderful dish.

Next, carefully squeeze the excess water from your soaked dried mushrooms and add them to the pot. Make sure to reserve that precious mushroom soaking water! Stir in the 8 ounces of fresh chopped mushrooms, 3 tablespoons of soy sauce, ½ teaspoon of salt, and 2 twists of black pepper. Cook this mixture for another 5 minutes, allowing the mushrooms to soften and their flavors to meld beautifully.

Now, pour in the 6 cups of vegetable broth. Strain the reserved mushroom soaking water through a fine-mesh sieve directly into the pot; this adds a fantastic layer of umami without any grit. Bring the entire mixture to a gentle boil. Once boiling, reduce the heat slightly and add your 16 ounces of diced firm tofu, 1 cup of broccoli florets, and ¾ cup of frozen peas. Let the soup simmer for 10-15 minutes, or until the vegetables are cooked through but still retain a slight bite.

For an extra layer of savory richness in your tofu soup, you can dissolve 1 heaping tablespoon of miso paste in a small amount of hot broth from the pot before stirring it back in. Do this shortly before you plan to turn off the heat, as boiling miso can diminish its delicate flavor. Finally, taste the soup and adjust the seasonings as needed. You can increase the depth of flavor with more salt, soy sauce, or miso if desired. Ladle your hot soup into bowls and garnish generously with chopped scallion, fresh cilantro, and a drizzle of sesame or chili oil. For a heartier meal, optionally add 4 servings of cooked noodles, a soft-boiled egg, or a tablespoon of kimchi.

Pro Tips & Troubleshooting

For the best texture in your tofu soup, always press your firm tofu before dicing. This removes excess water, allowing the tofu to better absorb the flavorful broth and preventing it from becoming rubbery. Be careful not to overcook the vegetables; they should remain tender-crisp to maintain their texture and nutritional value. Overcooked vegetables can become mushy and lose their vibrant color.

Utilize the mushroom soaking water for maximum flavor depth in your tofu soup. This liquid is packed with natural umami, so straining and adding it to the broth significantly enhances the overall taste. Adjust the spice level to your preference by using more or less red chili. You can also add a pinch of red pepper flakes for an extra kick. If your soup tastes a bit bland, troubleshoot by adding more soy sauce, salt, or that optional miso paste to deepen the savory notes.

Serving, Storage & Variations

Serve your steaming hot tofu soup immediately, garnished with fresh herbs like chopped scallions and cilantro. A drizzle of sesame oil or chili oil adds a lovely aroma and a touch of heat, complementing the savory broth. For a more substantial meal, consider adding cooked noodles like ramen or soba directly to individual bowls, or serve it alongside a bowl of steamed rice. This transforms the soup into a full main course.

You can easily boost the protein content of this simple tofu soup. Consider adding other protein options such as a soft-boiled egg, shelled edamame, or even shredded cooked chicken for non-vegan versions. Experiment with different vegetable combinations based on what’s in season or what you have on hand. Spinach, bok choy, corn, or even sliced bell peppers would be delicious additions. Store any leftover tofu soup in airtight containers in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat to prevent the tofu and vegetables from breaking down. Avoid boiling the soup vigorously when reheating.

Nutrition Information

This comforting tofu soup is a powerhouse of nutrients, making it an excellent choice for a healthy meal. Tofu provides a fantastic source of plant-based protein, which is essential for muscle repair and satiety. It’s also low in calories and saturated fat, contributing to a heart-healthy diet. For more details on the nutritional advantages of plant-based protein, the American Heart Association offers valuable insights.

The various vegetables in this soup, such as broccoli and peas, are rich in fiber, vitamins, and minerals. Fiber aids in digestion and helps you feel full longer. This delicious tofu soup offers a well-rounded nutritional profile, packed with goodness to fuel your body without feeling heavy.

FAQ

Can I use soft or silken tofu for this recipe? We recommend using firm or extra-firm tofu. Softer varieties tend to break apart easily during simmering, affecting the texture of your tofu soup.

How can I make this soup spicier? Increase the amount of fresh red chili you add, or stir in a pinch of red pepper flakes during cooking. A drizzle of chili oil at serving is also a great way to boost the heat.

What other vegetables can I add? Feel free to customize with spinach, bok choy, corn, or thinly sliced carrots. Add greens like spinach or kale right at the end of cooking.

Is this soup suitable for meal prep? Absolutely! This tofu soup stores beautifully in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even tastier.

Can I freeze tofu soup? Yes, you can freeze it, but the tofu’s texture might change slightly, becoming chewuer. Freeze in individual portions for easy reheating.

Is it vegan/vegetarian friendly? Yes, this recipe is fully vegan and vegetarian-friendly when you use vegetable broth. Ensure your miso paste is also vegan, if using.

Conclusion

This easy and delicious tofu soup recipe proves that healthy, flavorful meals don’t need to be complicated. With simple steps and readily available ingredients, you can create a nourishing dish that’s perfect for any day of the week. Its customizable nature means you can always adapt it to your taste or what’s in your pantry, making it a versatile family favorite. We encourage you to try this comforting tofu soup soon and discover how truly satisfying it is. Don’t hesitate to share your thoughts and variations in the comments below!

Easy & Delicious Tofu Soup

A cozy, flavorful tofu soup packed with protein, veggies, and umami-rich broth. This comforting dish is quick to prepare, customizable, and naturally vegan — perfect for busy weeknights or healthy meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Asian, Fusion

Calories: 280

Ingredients Method Notes

Ingredients

  

• 16 oz firm tofu, cubed
• 2 tbsp olive oil
• 3 cloves garlic, grated
• 1.5 inches fresh ginger, grated
• 0.5 piece red hot chili, thinly sliced
• 0.75 cup dried shiitake mushrooms (or similar)
• 8 oz fresh mushrooms, chopped
• 6 cups vegetable broth
• 3 tbsp reduced-sodium soy sauce
• 0.5 tsp salt (or to taste)
• 2 twists freshly ground black pepper
• 1 tbsp miso paste (optional, for extra umami)
• 1 cup broccoli florets
• 0.75 cup frozen peas
• 4 servings noodles of choice
• 1 scallion, chopped
• 1 fresh cilantro, chopped
• 1 drizzle sesame oil, for serving

Method

 

1. Pat tofu dry and cut into cubes. For firmer texture, press tofu for 10–15 minutes before cubing.
2. Heat olive oil in large pot. Sauté garlic, ginger, and chili for 30–60 seconds until fragrant. Add dried and fresh mushrooms; cook 3–4 minutes.
3. Add vegetable broth, soy sauce, salt, and pepper. Simmer 10 minutes to rehydrate mushrooms. Dissolve miso paste in a ladle of broth and stir it back in if using (do not boil after adding miso).
4. Gently add tofu cubes and simmer for 5 minutes. Stir in broccoli and peas; cook 3–5 more minutes until vegetables are tender-crisp.
5. Cook noodles separately or add directly into the soup and simmer according to package directions.
6. Taste and adjust seasoning. Ladle soup into bowls and garnish with scallion, cilantro, and sesame oil.

Notes

Use firm or extra-firm tofu to maintain structure during simmering. Reserve and strain mushroom soaking water to boost umami. Adjust chili and miso to taste. Add noodles for a heartier meal or skip for a lighter version.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com