Tofu and Vegetable Soup (Printer Friendly)

Light Asian-style soup with silken tofu, fresh vegetables, and aromatic broth. Quick and comforting.

# What You Need:

→ Broth

01 - 6.4 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

# How to Make It:

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 in the vegetable broth and soy sauce. Bring to a gentle simmer over medium heat.
03 - Add julienned carrot, sliced shiitake mushrooms, and bell pepper slices. Simmer for 5 minutes until vegetables begin to soften.
04 - Add chopped bok choy and sliced spring onions. Cook for an additional 2-3 minutes until vegetables reach tender-crisp texture.
05 - Gently add cubed silken tofu to the simmering broth. Simmer for 2 minutes, handling carefully to preserve tofu structure.
06 - Taste the soup and adjust seasoning with additional soy sauce as needed.
07 - Ladle soup into bowls and garnish with fresh cilantro, toasted sesame seeds, and lime wedges if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • Ready in under thirty minutes, making it perfect for weeknight dinners when you want something thoughtful but quick.
  • The silken tofu stays delicate and tender, absorbing the aromatic broth without becoming rubbery or tough.
  • Naturally vegan and gluten-free, so you're never worried about accommodating different dietary needs at the table.
02 -
  • Silken tofu breaks apart if you stir it too vigorously, so treat it like you're folding delicate egg whites—intentional movements, not aggressive ones.
  • The broth should taste good on its own before the tofu ever goes in; if it's bland, no amount of tofu will save it, so season thoughtfully at the beginning.
03 -
  • Slice your ginger and garlic while the broth comes to temperature—small time-saving moves that keep you present rather than rushed.
  • Keep the lime wedges nearby even if you think you won't use them; one squeeze changes everything, and your guests might surprise you by wanting that brightness.
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