Tofu soup combines a flavorful broth with crisp vegetables and bite-sized tofu pieces. It’s a wonderful dinner recipe, ready in about 30 minutes.
The best part is that you can customize it with your favorite seasonal vegetables – we show you options for all seasons.
Table of Contents
Introduction
There are many ways of making tofu soup, from Korean soondubu jjigae to Japanese Miso soup.
Our tofu soup is an Asian-inspired dish but it’s not authentic in any way 🍜.
It builds on what Louise and I learned as food bloggers and home-cooks making hundreds of healthy soups and easy tofu recipes, and reading your valuable feedback.
We wanted to make a soup that doesn’t have to simmer for hours to get flavorful.
Also, we wanted a good balance of proteins and vegetables in a dish that’s healthy yet tasty and fulfilling.
Now, for those of you with a big hunger (like myself 🙋🏻♂️) we recommend adding noodles or a ramen-style soft-boiled egg. SO good!
Similar to many of our tofu recipes such as our popular fried tofu, marinated tofu, and tofu curry you can make this in about 30 minutes. Enjoy!
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Tofu: you can use most types of tofu including firm, extra firm, soft, or silken.
- Mushrooms: pick your favorite; white or brown, portobello, cremini, or oyster.
- Dried mushrooms: for extra umami. You can use generic dried mushrooms, dried shiitake or dried porcini.
- Flavor base: with olive oil, garlic, red chili pepper, and ginger. Substitute a teaspoon of gochujang for red chili.
- Soy sauce: substitute tamari sauce for gluten-free.
- Vegetable broth: or any other broth.
- Vegetables: go for seasonal veggies and try different combinations. We recommend broccoli and peas in winter, snow peas and asparagus in spring, zucchini and bell peppers in summer, and cauliflower and frozen edamame beans in fall.
- Miso paste (optional): you can use any miso pate to add more flavor.
- Noodles (optional): honestly guys, noodles are great in this soup! I always add them in. I tried most types and this is what I learned:
- It’s best to use fresh or pre-cooked noodles that come in vacuum packages like ramen and udon because you can add them directly into the soup, let them warm for a few minutes, and you are ready to serve them.
- If you use dry noodles, cook them separately first, then add them to the soup.
- Toppings: we love scallions, cilantro, and sesame oil.
Instructions
Step 1: Soak dried mushrooms in hot water for 5 minutes.
Heat olive oil in a large pot or Dutch oven, add grated garlic, ginger, and thinly sliced red chili pepper and sauté for 1 minute.
Squeeze soaked mushrooms out of the water and add them to the pan. Reserve soaking water.
Add fresh mushrooms (chopped), soy sauce, salt, and black pepper and cook for 5 minutes.
Step 2: Add vegetable broth and the soaking water from the dried mushrooms passing it through a fine-mesh sift first (it’s packed with flavor).
Bring to a boil then add diced tofu, broccoli florets, and frozen peas.
Simmer for 10-15 minutes until the veggies are cooked but with a bite.
For extra flavor, you can add a tablespoon of miso paste dissolved in some hot broth shortly before turning the heat off.
Step 3: Taste and adjust for salt. You can increase flavor with more salt, soy sauce, or miso.
Serve in a bowl and garnish with chopped scallions, fresh cilantro and a drizzle of sesame or chili oil.
Optionally can add cooked noodles, a soft-boiled egg, and/or a tablespoon of kimchi.
Important Noodles Tip
We recommend fresh ramen or udon noodles, but you can also add dry rice noodles or soy noodles:
- Fresh noodles: add them right into the soup with an extra cup or two of vegetable broth, then let simmer for a few minutes as per package instructions.
- Dry noodles: cook them separately first then add them to the soup.
More easy tofu recipes
These are some our readers’ favorite tofu recipes:
They are all deeply satisfying and easy to make.
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 ☺️.
Tofu Soup
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.
Video
Notes
- Noodles: we recommend fresh ramen or udon noodles, but you can also add dry rice noodles or soy noodles:
- Fresh noodles: add them right into the soup with an extra cup or two of vegetable broth, then let simmer for a few minutes as per package instructions.
- Dry noodles: cook them separately first then add them to the soup.
- Tofu: If using soft or silken tofu, you might want to scoop it out from its box with a spoon instead of cutting it with a knife.
- Miso: it adds a ton of flavor you guys! Dissolve it in a small bowl with some hot broth, then add it at the end, shortly before serving the soup.
- Tofu: you can use firm, extra firm, soft, and silken tofu.
- Mushrooms: you can use brown, white, cremini, baby bella, portobello, oyster, or any other.
- Red chili pepper: substitute red pepper flakes or a teaspoon of gochujang.
- Soy sauce: substitute tamari sauce.
- Veggies: broccoli and peas are easiest but you can substitute them with snow peas and asparagus in spring, zucchini and bell peppers in summer, and cauliflower and frozen edamame beans in fall.
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Cool completely, then freeze in a container with space for expansion (up to 3 months).
- Thaw & Reheat: Defrost in the microwave or stovetop, then reheat and garnish before serving.
OMG I made this today and it was delicious! It is so flavorful, quick and can easily be substituted. I substituted the soy sauce with coconut aminos. I added bok choy and no peas. I didn’t have fresh ginger so I used ginger powder. I was so delicious.
Fantastic, Foreman! I’m so happy that you enjoyed it and that you made it yours 🙂
All the best 🤗
Excellent flavor, never get tired of eating the soup and make it at least 3 times a month, I have always omitted the mushrooms, still super satisfying, freezes well. Thank you for this delicious and nutritious soup.
That’s fantastic, Joyce!! What a wonderful freezer meal, so happy you feel like eating it so often 🎉
Thank you so much for your comment.
Thank you very much! Warm greetings from Czech republic.
The first time I made this I skipped the mushroom part, used boxed veg broth mixed with a tad bit of chicken bouillon base and a bit of beef base. Did use pepper flakes. Delicious. 2nd time threw mushrooms in my own homemade veg stock. Going back to making it like I did the first time minus mushrooms. I will eat this soup on a regular bases. It’s very satisfying. Thank you for the recipe.
Hi Joyce, that’s great – I’m very happy you feel like making this soup regularly 🎉
Thanks very much for the substitution tips, and for taking the time to leave a comment here. Kindest,
Louise
It’s really hard to make soup. Especially soup that is good for you! I thought this looked delicious, and decided to make it, but I wasn’t about to get my hopes up. I took my first bite and it was seriously better than any ramen soup I’ve ever had at a restaurant! I don’t like mushrooms, unfortunately, so I added really thinly sliced red peppers instead. I also added the miso paste and ramen noodles at the end. It was so good! This one is a keeper! I’ve probably made 10 of your recipes so far and they’ve all been amazing. I’m a Vegetarian and your blog is actually the only place I go to when I’m planning meals for the week. I honestly don’t know what I would do without it. I can’t thank you enough!
Hi Sarah,
Oh, I’m so happy you enjoyed this soup – it’s our “cook-at-home-but-pretend-we-are-in-Asia-soup” 😉
Thank you for your very kind words, it means a lot to us hear. We value you as a part of this community 🎉
Have a wonderful rest of your day, and all the best,
Nico & Louise
This soup is so delicious and full of flavor. The details about the recipe is very helpful and great knowledge when comes to the culinary skills.
How many teaspoons of ginger paste would be the equivalent of 1.5 inches grated?
I’d use 1 heaping teaspoon of ginger paste 🙂
I made this tonight and it was so delicious! It really doesn’t need noodles unless you want them! Very easy and a good hearty meal 🙂
Hi Cecilie,
I’m so glad you liked you the soup! Thank you very much for your feedback and for taking the time to comment.
All the best,
Louise
Do you know the calorie content for serving size
Hi Peg,
Yes we do, you can find this info in the notes section (in the recipe box).
FYI, nutrition information is an estimate for one serving of tofu soup out of four servings without noodles.
Calories: 237kcal, Carbohydrates: 20g, Protein: 16g, Fat: 12g
I hope this helps. Best,
Louise
The best sup!