Tofu Soup
This Tofu Soup recipe is full of umami flavor and wonderful textures. The Asian-inspired broth is warm and comforting, and beautiful on it’s own.
Now add crispy, golden tofu, fresh noodles, mushrooms and bok choy, and you have a memorable meal that will leave you wanting more.
WHY THIS TOFU SOUP RECIPE IS SO GOOD
- Quick and Easy – I love a slow-simmered soup recipe, but I do not always love waiting. This Tofu Soup is so easy and ready as fast as you can chop and boil! If you love crispy tofu with an Asian-inspired marinade, you have to try this recipe.
- Big on Flavor – My favorite soup vegetables are cremini mushrooms, bok choy, and fresh sprouts. Add whatever is in your fridge that you love, but the broth itself is comforting and full of flavor.
- Fast Weeknight Dinner – This is a great recipe to add into the weekly meal rotation because it is so fast and easy to make. And you can add in whatever else you like, like shredded carrots and bean sprouts. Get creative!
- Full of Amazing Texture – By first pressing the tofu, it’s able to get a beautiful golden brown color and crispy texture that pairs beautifully with the soft noodles. Add bean sprouts for extra crunch, and mushrooms for that unmistakable umami flavor.
TIPS AND TRICKS TO MAKING TOFU SOUP
- You want to use a firm tofu or extra firm tofu for this vegan soup recipe. Softer tofu is great, but it won’t stay cubed and crispy.
- Tofu is technically already cooked, so it can be used in raw preparations. But for this crispy tofu soup recipe, I always cook the tofu first.
- For the crispiest tofu, be sure to press all the excess water out of the block before marinating. This gives the tofu a firm, crunchy outside but a soft, pillowy inside. Best of both worlds! There are two ways to press tofu. You can use a tofu press or you can press your tofu by balancing heavy objects on top of it. Either method will work great in this recipe.
- The strong flavor and slight spiciness of raw ginger is essential in this Asian-inspired recipe. Pro-tip: Keep your ginger in the freezer, and use a microplane to grate it. So easy!
- I keep this soup vegan with a tasty vegetable broth. You could always use chicken broth or even mushroom broth.
- I use fresh noodles for this tofu soup recipe. They do not need to be cooked beforehand, just add to the hot soup and they will warm through in seconds. If you choose to use dried noodles, like ramen noodles, cook them according to the directions before adding to the soup.
MORE DELICIOUS SOUP RECIPES
- Tofu Noodle Soup
- White Bean and Kale Soup
- Vegan Stew
- Summer Vegetable Soup
- Pumpkin Soup
- Pumpkin Bisque
If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Tofu Soup
This Tofu Soup recipe is full of umami flavor and wonderful textures. The Asian-inspired broth is warm and comforting, and beautiful on it's own. Now add crispy, golden tofu, fresh noodles, mushrooms and bok choy, and you have a memorable meal that will leave you wanting more.
Ingredients
Tofu Marinade Ingredients
- 1 block firm tofu
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- 2 tablespoons light soy sauce
- 1 tablespoon sriracha
- 2 teaspoons vegetable oil
Broth Ingredients
- ½ teaspoon sesame oil
- 2 cloves garlic minced
- ¼ teaspoon ginger minced
- 4 cups vegetable broth low sodium
- 2 teaspoons soy sauce
Toppings and Noodles
- 1 teaspoon vegetable oil
- 8 ounces cremini mushrooms washed and sliced
- 1 bunch bok choy chopped
- 1 cup sprouts washed and drained
- 1 12- ounce pack fresh noodles or 2 packs dried ramen noodles
- 2 to 3 tablespoons green onions chopped for garnish
Instructions
- Drain and press tofu using a tofu press to remove any excess water.
- In a medium bowl, mix ginger powder, garlic powder, soy sauce, and sriracha together.
- Cut tofu into medium cubes, and place in marinade. Toss gently. Leave aside for 30 minutes.
- When ready to cook, heat nonstick skillet over medium heat with vegetable oil. Cook marinated tofu on each side until golden and crispy.
- Heat a saucepan over medium heat with sesame oil. Cook garlic and ginger for a few seconds. Add broth and soy sauce. Increase to high heat, and bring to a simmer. Reduce heat and simmer for 5 minutes.
- Heat a nonstick skillet with oil. Cook mushrooms and boy choy until tender. Divide noodles.
- To assemble the soup, add noodles to the bowl, and top with broth. Add crispy tofu, and all your veggies.
Notes
- If using dried ramen noodles, boil according to the package directions before adding to broth.
