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
Enter your email to get this recipe in your inbox and sign up for our free newsletter. Unsubscribe anytime.
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.
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!