This easy tofu soup is a healthy one-pot dinner packed with fresh vegetables, protein-rich tofu, and ready in just 30 minutes.
For more easy tofu recipes, check out our tofu curry, creamy tofu pasta, marinated tofu, and fried tofu.
A Quick, Healthy Soup That Fits Busy Weeknights
There are countless ways to make tofu soup, from Korean soondubu jjigae to Japanese miso. Ours is an easy, Asian-inspired version – healthy, hearty, and ready in about 30 minutes 🍜.
As food bloggers and home cooks, Louise and I wanted to create a tofu soup that doesn’t need hours on the stove to taste flavorful. Instead, it’s a one-pot recipe that balances protein-rich tofu with plenty of fresh vegetables, making it both nourishing and satisfying.
And if you’re extra hungry (like me 🙋🏻♂️), add noodles or a ramen-style soft-boiled egg for a heartier bowl. It’s so good!
Just like our popular fried tofu, marinated tofu, and tofu curry, this tofu soup is simple, wholesome, and perfect for busy weeknights.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Tofu: firm or extra-firm holds shape best, but soft or silken works for a lighter, low calorie tofu soup.
- Mushrooms: white, brown, portobello, cremini, or oyster. For a deeper one pot vegetarian soup, mix a few varieties.
- Dried mushrooms: generic dried mushrooms, shiitake, or porcini boost flavor. Skip if you prefer a lighter broth.
- Flavor base: olive oil, garlic, ginger, and red chili pepper. Substitute chili with a teaspoon of gochujang for spicy depth.
- Soy sauce: classic seasoning. For gluten-free, use tamari or coconut aminos.
- Vegetable broth: we usually dissolve bouillon powder in hot water instead of buying cartons – it makes groceries lighter and a small tub lasts for weeks. Substitute with chicken broth if you prefer.
- Vegetables: use what’s in season. Try broccoli and peas in winter, snow peas and asparagus in spring, zucchini and peppers in summer, or cauliflower and edamame in fall.
- Miso paste (optional): white or red miso adds umami. Substitute with a spoon of tahini for nutty creaminess.
- Noodles (optional): fresh ramen or udon noodles can be added straight to the pot. If using dry noodles, cook separately and stir in at the end.
- Toppings: scallions, cilantro, and sesame oil are classics. Add chili crisp, toasted sesame seeds, or lime juice for extra flair.
- Protein boost (optional): add a soft-boiled egg or swirl in low-fat Greek yogurt or Skyr for extra vegan protein soup alternatives (or dairy-free, skip these).
How to Make This Easy Tofu Soup
Step 1 – Build the Flavor Base
Soak the dried mushrooms in hot water for about 5 minutes. While they soften, heat olive oil in a large pot or Dutch oven. Add garlic, ginger, and sliced red chili, then sauté for just 1 minute until fragrant.
Squeeze the mushrooms dry, saving the soaking water. Add them to the pot with the fresh chopped mushrooms, soy sauce, salt, and black pepper. Cook for 5 minutes until the mushrooms release their juices.
Step 2 – Make the Broth
Pour in the vegetable broth and the reserved mushroom soaking water (strain it first to remove grit). This creates a rich, savory base without needing hours of simmering.
Bring to a gentle boil, then add diced tofu, broccoli florets, and peas. Let everything simmer together for 10–15 minutes, just until the vegetables are tender but still have a bite. For extra depth, stir in a tablespoon of miso paste dissolved in hot broth before turning off the heat.
Step 3 – Taste and Serve
Check the flavor and adjust with a little more salt, soy sauce, or miso. Serve hot in bowls and finish with toppings like scallions, cilantro, sesame oil, or chili oil.
For a heartier protein-rich soup, add cooked noodles or a soft-boiled egg on top. This turns the dish into a full 30 minute tofu soup that’s satisfying enough for dinner.
Noodle Tip for the Best Soup 🍜
Fresh ramen or udon noodles are our top choice, but rice noodles or soy noodles work too.
- Fresh noodles: Add them straight into the pot with an extra splash (1–2 cups) of vegetable broth. Let them warm and soften for a few minutes, and you’re ready to serve.
- Dry noodles: Cook separately according to package instructions, then stir them into the finished soup so they don’t soak up all the broth.
Frequently Asked Questions
Yes! Silken tofu makes the broth creamier, while firm or extra-firm holds shape better.
Load it up with seasonal vegetables, use miso or soy sauce for depth, and keep the broth light.
Fresh ramen or udon are easiest, but rice noodles, soba, or even whole wheat spaghetti work too.
Yes, the broth and tofu store well in the fridge for 3–4 days. Cook noodles separately and add before serving.
The broth freezes beautifully. For best texture, add fresh vegetables and tofu when reheating.
Broccoli, bok choy, spinach, zucchini, peas, or mushrooms—choose what’s in season.
Yes, stir in chili paste, extra ginger, or even a spoonful of gochujang for heat.
More Easy Tofu Recipes
- Orange tofu
- Tofu meatballs
- Braised tofu
- Tofu cacciatore
- Baked tofu
- Kung pao tofu
- Tofu Tikka Masala
- BBQ tofu
If you tried this tofu soup recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you ☺️.
Easy Tofu Soup
Video
Ingredients
- 16 ounces firm tofu
- 2 tablespoons olive oil
- 3 cloves garlic grated
- 1½ inches ginger grated
- ½ red hot chili thinly sliced
- ¾ cup dried mushrooms shiitake are best
- 8 ounces mushrooms chopped
- 3 tablespoons soy sauce reduced-sodium
- 6 cups vegetable broth
- 1 cup broccoli florets substitute asparagus, cauliflower florets, diced bell pepper, sliced zucchini, etc.
- ¾ cup frozen peas substitute snow peas, edamame beans, spinach, kale, cabbage, etc.
- 1 heaping tablespoon miso paste optional
- 4 servings noodles optional
- ½ teaspoon salt
- 2 twists black pepper
- 1 scallion , cilantro, and sesame oil to garnish.
Instructions
- Soak ¾ cup dried mushrooms in hot water for 5 minutes.Heat 2 tablespoons olive oil in a large pot or Dutch oven, add 3 cloves garlic, 1½ inches ginger (both grated), ½ red hot chili (thinly sliced) and sauté for 1 minute.Squeeze soaked mushrooms out of the water and add them to the pan. Reserve soaking water.Add 8 ounces mushrooms (chopped), 3 tablespoons soy sauce, ½ teaspoon salt, and 2 twists black pepper and cook for 5 minutes.
- Add 6 cups vegetable broth and the soaking water from the dried mushrooms passing it through a fine-mesh sift first.Bring to a boil then add 16 ounces firm tofu (diced), 1 cup broccoli florets, and ¾ cup frozen peas.Simmer for 10-15 minutes until the veggies are cooked but with a bite.For extra flavor, you can add 1 heaping tablespoon miso paste dissolved in some hot broth shortly before turning the heat off.
- Taste and adjust for salt. You can increase flavor with more salt, soy sauce, or miso.Serve in a bowl and garnish with 1 scallion (chopped), fresh cilantro and a drizzle of sesame or chili oil.Optionally can add 4 servings noodles of cooked noodles, a soft-boiled egg, and/or a tablespoon of kimchi.
Notes
- Tofu → Firm or extra-firm for best texture; soft or silken for lighter, low calorie tofu soup.
- Mushrooms → White, brown, portobello, cremini, or oyster; mix varieties for deeper one pot vegetarian soup flavor.
- Dried mushrooms → Shiitake, porcini, or mixed dried mushrooms; skip for a lighter broth.
- Flavor base → Olive oil, garlic, ginger, red chili; swap chili for gochujang for spicy depth.
- Soy sauce → Tamari or coconut aminos for gluten-free.
- Vegetable broth → Bouillon powder dissolved in water; chicken broth works too.
- Vegetables → Seasonal swaps like broccoli and peas in winter, zucchini and peppers in summer, cauliflower or edamame in fall.
- Miso paste (optional) → White or red miso; substitute tahini for nutty richness.
- Noodles (optional) → Fresh ramen or udon added directly; dry noodles cooked separately then stirred in.
- Toppings → Scallions, cilantro, sesame oil; try chili crisp, sesame seeds, or lime juice.
- Protein boost (optional) → Soft-boiled egg, low-fat Greek yogurt, or Skyr; skip for vegan protein soup.
- Pick your noodles wisely 🍜 – Fresh ramen or udon are best, but rice or soy noodles also shine.
- Fresh noodles – Drop them straight into the pot with a splash of extra vegetable broth to soften.
- Dry noodles – Cook separately, then add at the end so they don’t drink up all the broth.
Nutrition
Don’t Lose This Recipe
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Oh my gosh! Amazing. I’ve never had tofu in soup, and not the best at cooking it on my best day. I made this because I was feeling under the weather and wanted something easy and nourishing. It is so good. Super easy, the texture of the tofu is unbelievable. This is definitely my new go to soup.
Hi Melanie,
That’s fantastic to hear – I’m so happy you liked the soup and you found it easy and nourishing!
Thanks so much for taking time to leave a message here.
All the best,
Louise
This seems like more of a mushroom soup than a tofu soup. There are certainly more mushrooms than tofu. I hate mushrooms.
So sorry for your loss, but thank you for sharing with all of us on the internet. Please try one of the other vegetable combinations the author has recommended for just this situation.
Yes, it took over an hour and 1/2 to prep and cook…
Sadly, it didn’t go over with my partner. I don’t think adding noodles would have helped. It is certainly healthy however,
Ah it says drain the mushrooms. Then it says smreseve the mushroom water as if I just didn’t pour it down the drain.
Can you still make without the dried mushrooms?
Hi Karen,
Yes, you can. I’d recommend adding a little extra soy sauce to maintain the umami-flavor of the soup.
Let me know how you like it. Have a great weekend, when you get there.
Louise
I tried this recipe again, and it was great. But even with fewer rice noodles than you recommend, the broth disappeared after a few minutes, and I was left with just noodles.
What type of noodles do you use Nico?
Hi Linda,
You are right; I forgot to mention that if you add dry noodles (I usually use rice or soy vermicelli), you’ll need to increase the amount of vegetable broth.
Start by adding one more cup of broth, then add more, if necessary, until you reach a consistency you are happy with.
If you use pre-cooked noodles, like udon noodles, you won’t need as much extra broth.
As you mentioned in your other comment, you can also boil the noodles separately and serve them on the side 🙂 That’s a great idea!
Regarding the soy, you are right here too. We tried to keep it on the low end for people concerned with sodium intake, but the soup definitely needs more soy for flavor 😊
I adjusted the blog post based on your feedback 🙂
I hope this helps, but let us know if you have any questions.
Thank you 🙂
Nico
Thank you for this amazing recipe! My interpretation, replace parsley with dill and no scallions ( only boil onion with vegetable broth). Full of flavour and easy ❤️
Hi Polina,
That’s fantastic! I’m so happy you liked the soup, and did your own interpretation, it sounds delicious 🙂
Thanks so much for your comment. Kindest,
Louise
Hi,
I made this soup last night and it was tasty but the noodles soaked up all the broth before I had a chance to get to a second bowl. Maybe you should cook the noodles separately and add them to the bowl as you eat it??
I used vermicelli rice noodles, angel hair. Did I use the wrong kind??
Also, the amount of soy sauce you recommend is not enough. It really needs a couple of tablespoons to get a good flavor. But, I loved it and will try again, with noodles on the side. 🙂
Thanks,
Linda
P.S. I LOVE your site. I refer to it several times a week for ideas on how to get more veggies in my diet!!!
Thanks so much for your comment, Linda 🙂
I replied to the other one for the noodles and soy adjustments 📝
Thanks again! 🙏
Nico
Could frozen vegetables, say frozen broccoli be used, instead of fresh? How would that affect the cook time/taste, if at all?
Hi Nicole,
Thanks for your question 🙂
Yes, definitely! You can use frozen veggies. We tried frozen peas and asparagus, which did not affect cook time.
However, some frozen veggies might cook faster than fresh ones, so keep an eye on them. What you don’t want is overcooked veggies with a soggy texture. For example, this might happen with frozen broccoli if you overcook them.
Regarding taste, we find that it depends on the brand/price. Some budget ones are bland and mushy. Others are as tasty and crunchy as fresh veggies.
I hope this helps!
Happy cooking 🙂
Nico
Great recipe but in what universe does it take five minutes to prep?
I see these low estimates of time to prep in many online sites. I would prefer something more realistic, presuming no prep assistant available. Yes, I am an experienced cook. Constructive feedback.
Hi Kathleen,
Constructive feedback is great, and you are right – we were optimistic about the prep time.
It has now been changed, hopefully, it sets the expectation right for future readers.
Thank you for taking the time to comment, and have a great rest of your week.
Kindest,
Louise
Thank you for this!
You answered all my questions!
An all inclusive recipe 🤹🏽
Hi Annie,
I’m super happy you liked the tofu soup – and found the instructions helpful, YAY!
Have a wonderful rest of your weekend and thanks for taking the time to comment. Kindest,
Louise