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–+ servings
Tofu soup with mushrooms, broccoli, and peas.

Tofu Soup

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

  • 16 ounces (400 grams) firm tofu
  • 2 tablespoons (2 tablespoons) olive oil
  • 3 cloves (3 cloves) garlic grated
  • 1½ inches (4 cm) ginger grated
  • ½ red hot (½ red) chili thinly sliced
  • ¾ cup (20 grams) dried mushrooms shiitake are best
  • 8 ounces (220 grams) mushrooms chopped
  • 3 tablespoons (45 grams) soy sauce reduced-sodium
  • 6 cups (1½ liter) vegetable broth
  • 1 cup (100 grams) broccoli florets substitute asparagus, cauliflower florets, diced bell pepper, sliced zucchini, etc.
  • ¾ cup (100 grams) frozen peas substitute snow peas, edamame beans, spinach, kale, cabbage, etc.
  • 1 heaping tablespoon (1 heaping tablespoon) miso paste optional
  • 4 servings (4 servings) noodles optional
  • ½ teaspoon (½ teaspoon) salt
  • 2 twists (2 twists) black pepper
  • 1 (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.
    Flavor base with dried mushrooms, garlic, ginger, and chili.
  • 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.
    Tofu soup in a Dutch oven with broccoli, peas, and mushrooms.
  • 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.
    Tofu soup served in a bowl.
TIPS
  • Noodles: we recommend fresh ramen or udon noodles, but you can also add dry rice noodles or soy noodles:
  • Fresh noodles: add them right into the soup with an extra cup or two of vegetable broth, then let simmer for a few minutes as per package instructions.
  • Dry noodles: cook them separately first then add them to the soup.
  • Tofu: If using soft or silken tofu, you might want to scoop it out from its box with a spoon instead of cutting it with a knife.
  • Miso: it adds a ton of flavor you guys! Dissolve it in a small bowl with some hot broth, then add it at the end, shortly before serving the soup.
SUBSTITUTIONS
  • Tofu: you can use firm, extra firm, soft, and silken tofu.
  • Mushrooms: you can use brown, white, cremini, baby bella, portobello, oyster, or any other.
  • Red chili pepper: substitute red pepper flakes or a teaspoon of gochujang.
  • Soy sauce: substitute tamari sauce.
  • Veggies: broccoli and peas are easiest but you can substitute them with snow peas and asparagus in spring, zucchini and bell peppers in summer, and cauliflower and frozen edamame beans in fall.
STORAGE
  • Refrigerate: Store in an airtight container for up to 3 days.
  • Freeze: Cool completely, then freeze in a container with space for expansion (up to 3 months).
  • Thaw & Reheat: Defrost in the microwave or stovetop, then reheat and garnish before serving.
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