Easy Tofu Soup (30-Minutes in One-Pot)

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.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• 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).

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.

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• 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 ☺️.