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 đ.
As food bloggers and home cooks, Louise and I wanted to create a tofu soup that doesnât need hours on the stove to taste flavorful. Instead, itâs a one-pot recipe that balances protein-rich tofu with plenty of fresh vegetables, making it both nourishing and satisfying.
And if youâre extra hungry (like me đđťââď¸), 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 whatâs 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 â 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 sautĂŠ 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 â 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 10â15 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 â 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 thatâs satisfying enough for dinner.
Noodle Tip for the Best Soup đ
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 (1â2 cups) of vegetable broth. Let them warm and soften for a few minutes, and youâre ready to serve.
- Dry noodles: Cook separately according to package instructions, then stir them into the finished soup so they donât 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 3â4 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 mushroomsâchoose whatâs 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 đ star rating and let us know how it goes in the comments. We love hearing from you âşď¸.
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
- ž 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.
- ž 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 ž 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 sautÊ 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 ž 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 â Firm or extra-firm for best texture; soft or silken for lighter, low calorie tofu soup.
- Mushrooms â White, brown, portobello, cremini, or oyster; mix varieties for deeper one pot vegetarian soup flavor.
- Dried mushrooms â Shiitake, porcini, or mixed dried mushrooms; skip for a lighter broth.
- Flavor base â Olive oil, garlic, ginger, red chili; swap chili for gochujang for spicy depth.
- Soy sauce â Tamari or coconut aminos for gluten-free.
- Vegetable broth â Bouillon powder dissolved in water; chicken broth works too.
- Vegetables â Seasonal swaps like broccoli and peas in winter, zucchini and peppers in summer, cauliflower or edamame in fall.
- Miso paste (optional) â White or red miso; substitute tahini for nutty richness.
- Noodles (optional) â Fresh ramen or udon added directly; dry noodles cooked separately then stirred in.
- Toppings â Scallions, cilantro, sesame oil; try chili crisp, sesame seeds, or lime juice.
- Protein boost (optional) â Soft-boiled egg, low-fat Greek yogurt, or Skyr; skip for vegan protein soup.
- Pick your noodles wisely đ â Fresh ramen or udon are best, but rice or soy noodles also shine.
- Fresh noodles â Drop them straight into the pot with a splash of extra vegetable broth to soften.
- Dry noodles â Cook separately, then add at the end so they donât drink up all the broth.
Nutrition
Hi! We are Nico & Louise
Weâre here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) đżâ¨.
Welcome to our blog, we are glad you are here.
Easy and understandable directions plus a tasty and delicious soup. I fried cubes of tofu til they were crispy (cornflour dusting) and just put them on top like croutons.
This was fantastic. It was super easy to bring together and fast.
It was also very flavorable and easy to sub some of the veggies for ones I had on hand.
I’ve made this soup twice now. It’s absolutely going to be included in my rotation. The first time I stuck fairly closely to Nico’s instructions, except as I live alone, a batch lasts for a few meals so I leave the miso out until I’m putting together a bowlful.
The first time I used fine dried rice noodles for the starch element. They soften up quickly in a bowl of boiling water. After a cold water rinse, the batch gets stored in a container. The second time, I bought a bag of frozen vegetarian dumplings filled with chopped cabbage, carrot and onion. I boiled them in salted water in accordance with the bag directions and add three or four to the pot I’m heating for the night’s supper.
I’m a big fan of Chinese vegetables – baby bok choi and baby Shanghai bok choi, snow peas, the leafy part of gai lon. If cut small enough these vegetables cook sufficiently by just putting the sliced raw vegetables into my big pho bowl, then pour the hot contents of pot I used to heat the longer cooking ingredients like the dried and fresh mushrooms (which I sliced and added to the pot along with the soaked dried shitakes. I also like water chestnuts and baby corn. These get added along with the tofu.
For colour, flavour and crunch, next time I’ll use my Benriner to slice up some carrot and daikon to the pot when I heat up a batch for dinner.
Thanks again for sharing this great meal idea, Nico and Louise.
Hi Lynne
Thank you so much for sharing your thoughtful process â your variations sound absolutely delicious and beautifully balanced 𼰠The dumpling idea is brilliant, and your veggie additions are just perfect. Weâre so happy this has earned a spot in your rotation.
Kindest,
Louise
Hello! This tasted just like the udon soup I order from a nearby restaurant. It makes so many servings. I had to add a lot more soy sauce and I used bok choy according to another commenter. Great!
Delicious and very easy to make! Yes, please add more vegan recipes!
5 star its been on our weekly for 6 weeks now
So delicious and easy to make! It tasted better than if I had ordered it at a restaurant.
Fabulous, DeDee, I’m so happy that it was a success đĽł
Thank you so much for your kind feedback here. All the best,
Louise
This soup was so flavourful and delicious! I made it in a few minutes during my lunch break while working from home and perfect for a frosty morning. Very comforting. Thank you! Definitely something I want to keep making on a regular basis.
This is a keeper!
Thank you so much đ
Hi Nico, I just made your soup and it was delicious. I’m vegan so I don’t use oil, I use the vegetable broth to be the stir fry. I watched your video and added the green onion and yellow pepper. I wasn’t sure about the miso. Instead of soy sauce, I use tamari. Please add more vegan recipes. Thanks.