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–+ servings
Comforting tofu mushroom soup served hot with tofu shiitake mushrooms and green vegetables.

Tofu Mushroom Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 16 ounces (450 g) firm tofu
  • 2 tablespoons olive oil
  • 3 cloves garlic
  • 1½ inches (4 cm) ginger grated
  • ½ teaspoon red pepper flakes more or less to taste
  • ¾ cup (20 g) dried mushrooms shiitake or porcini are best
  • 1 pound (450 g) mushrooms fresh or frozen - white, brown, or mixed - sliced
  • 3 tablespoons soy sauce reduced-sodium
  • 6 cups (1.5 L) vegetable broth
  • 1 cup (100 g) broccoli florets
  • 1 cup (150 g) frozen peas
  • 2 tablespoons miso paste optional
  • ½ teaspoon salt + black pepper to taste

  • Soak the Mushrooms: Put ¾ cup dried mushrooms in a bowl of hot water and let them soak for about 5 minutes. Save the soaking water - it will make the soup tastier.
    Step 1 Soaking dried shiitake mushrooms in hot water for tofu mushroom soup umami broth.
  • Cook the Aromatics: In a large pot, heat 2 tablespoons olive oil. Add 3 cloves garlic, 1½ inches ginger (both grated), and ½ teaspoon red pepper flakes. Cook for 1 minute until they smell fragrant.
    Squeeze the water from the soaked mushrooms and add them to the pot with 1 pound mushrooms (sliced). Stir in 3 tablespoons soy sauce, ½ teaspoon salt, and pepper. Cook for 5 minutes until the mushrooms start to soften.
    Step 2 Cooking garlic ginger and mushrooms in a pot for flavorful tofu mushroom soup base.
  • Add Broth, Tofu, and Vegetables: Pour in 6 cups vegetable broth and the mushroom soaking water (strain it first to remove grit).
    Bring to a boil. Add 16 ounces firm tofu (diced), 1 cup broccoli florets, and 1 cup frozen peas. Simmer for 10–15 minutes until the vegetables are tender but not mushy.
    Step 3 Adding broth tofu broccoli and peas to pot for hearty tofu mushroom soup recipe.
  • Finish and Serve: Stir in 2 tablespoons miso paste (optional) and turn off the heat. Taste and adjust the flavor with more soy sauce or miso. Serve hot with scallions, cilantro, and sesame oil. For a bigger meal, add noodles, a boiled egg, or kimchi.
    Step 4 Finished tofu mushroom soup with miso scallions cilantro and chili oil ready to serve.
Substitutions
  • Tofu → Extra-firm for chewier texture or silken for a softer bite
  • Olive oil → Avocado oil for neutral taste or sesame oil for nutty flavor
  • Garlic → Garlic powder in a pinch or roasted garlic for sweetness
  • Ginger → Ground ginger or galangal for aromatic twist
  • Red pepper flakes → Fresh chili, cayenne, or skip for mild soup
  • Dried mushrooms → Oyster or maitake, rehydrated in hot water
  • Fresh mushrooms → Mixed wild mushrooms or frozen mushrooms for convenience
  • Soy sauce → Tamari for gluten-free or coconut aminos for lighter flavor
  • Vegetable broth → Bouillon dissolved in water, mushroom broth, or mild chicken broth if not plant-based
  • Broccoli florets → Cauliflower, asparagus, zucchini, or green beans
  • Frozen peas → Snow peas, edamame, spinach, kale, or cabbage for fiber-rich dinner idea
  • Miso paste → Optional but adds rich umami depth
Tips
  • Soak dried mushrooms fully → Let shiitake soften in hot water for rich, earthy flavor
  • Build flavor with aromatics → Sauté garlic, ginger, and chili just 1 minute for a fragrant soup base
  • Use bouillon powder for broth → Lighter groceries, longer shelf life, and deeper flavor than cartons
  • Simmer gently → Keep heat low so tofu stays tender and broccoli bright green
  • Season at the end → Adjust with soy sauce, miso, or salt right before serving
  • Customize your greens → Swap peas for spinach, kale, or cabbage
  • Make it heartier → Add noodles, rice, or quinoa for a filling dinner bowl
  • Don’t skip garnishes → Scallions, cilantro, sesame oil, or kimchi add freshness and texture
Storage
Store tofu mushroom soup in an airtight container in the fridge for 3 days or freeze for up to 2 months.
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