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Closeup photo of Tofu Soup in a white bowl.

Tofu Soup

Cindy
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.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinade Time 30 minutes
Total Time 1 hour
Course Main Dish Recipes
Cuisine American
Servings 4 servings
Calories 623 kcal

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.
    Top view photo of ginger powder, garlic powder, soy sauce, and sriracha mixed together in a white bowl. The bowl is surrounded by garlic, bean sprouts, boy choy, and noodles in a decorative manner.
  • Cut tofu into medium cubes, and place in marinade. Toss gently. Leave aside for 30 minutes.
    Top view photo of cubed tofu in a white bowl with boy choy, garlic, bean sprouts, mushrooms and noodles around the bowl in a decorative manner.
  • When ready to cook, heat nonstick skillet over medium heat with vegetable oil. Cook marinated tofu on each side until golden and crispy.
    Closeup photo of cubed tofu searing in a cast iron skillet with oil until lightly browned.
  • 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.
    Top view photo of bok choy and mushrrom cooking in a skillet until tender.
  • To assemble the soup, add noodles to the bowl, and top with broth. Add crispy tofu, and all your veggies.
    Photo of a wooden ladle pouring broth over noodles for tofu soup. There are other bowls with ingredients to make tofu soup around the bowl in a decorative manner.

Notes

  • If using dried ramen noodles, boil according to the package directions before adding to broth. 
Keyword tofu soup