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–+ servings
Easy one pot tofu soup with miso broth and fresh toppings on table.

Easy Tofu Soup

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 16 ounces (450 g) firm tofu
  • 2 tablespoons olive oil
  • 3 cloves garlic grated
  • 1½ inches (4 cm) ginger grated
  • ½ red hot chili thinly sliced
  • ¾ cup (20 g) dried mushrooms shiitake are best
  • 8 ounces (220 g) mushrooms chopped
  • 3 tablespoons soy sauce reduced-sodium
  • 6 cups (1½ L) vegetable broth
  • 1 cup (100 g) broccoli florets substitute asparagus, cauliflower florets, diced bell pepper, sliced zucchini, etc.
  • ¾ cup (100 g) 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.

  • 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.
    Step 1 Garlic ginger chili and mushrooms sautéing in pot for flavorful tofu soup base.
  • 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.
    Step 2 Tofu broccoli peas and broth simmering together for easy one pot tofu soup.
  • 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.
    Step 3 Finished tofu soup in bowl garnished with scallions cilantro and sesame oil.
Substitutions
  • 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.
Tips
  • 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.
Storage
Store tofu soup in the fridge for 3–4 days or freeze the broth for up to 3 months.
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