Hearty Vegetable Tofu Soup Recipe

Introduction

This hearty vegetable tofu soup is a comforting and nourishing dish perfect for any season. Packed with fresh vegetables, flavorful broth, and soft tofu, it offers a satisfying meal that’s both healthy and delicious.

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium white or yellow onion (about 10 ounces), quartered and thinly sliced
• 2 medium to large carrots (about 6 ounces), sliced thinly on the diagonal
• 1 pound daikon radish, halved or quartered lengthwise then thinly sliced
• Salt, to taste
• 4 garlic cloves, thinly sliced
• 1 (2-inch) piece unpeeled fresh ginger, finely chopped
• 6 cups vegetable or chicken stock
• 3 ounces shiitake mushrooms, stemmed and thinly sliced
• 2 tablespoons soy sauce, plus more if desired
• 4 cups chopped Napa cabbage or bok choy, lightly packed (8 to 10 ounces)
• 1 cup cooked brown rice, or other grain of your choice
• 1 tablespoon white miso paste, plus more if desired
• 1 lemon, halved
• 12 ounces silken or soft tofu, drained
• Chopped cilantro, for serving

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, and daikon; season with salt and cook, stirring often, until the vegetables start to soften, about 5 to 7 minutes.
2. Step 2: Stir in the garlic and ginger and cook, stirring vigorously, until fragrant, about 1 minute.
3. Step 3: Add the stock, shiitake mushrooms, and soy sauce. Bring to a simmer and cook until the mushrooms relax and bend easily like a ribbon, about 8 to 10 minutes.
4. Step 4: Add the chopped cabbage and cooked rice. Simmer just until the cabbage softens, about 3 minutes, then turn off the heat.
5. Step 5: In a small bowl, whisk the miso paste with a few tablespoons of the hot broth until dissolved. Stir this mixture into the soup. Juice the lemon halves into the soup, stir, and season to taste with salt, miso, or additional soy sauce.
6. Step 6: To serve, ladle the soup into bowls and add chunks of tofu into the broth. Top with chopped cilantro and a drizzle of olive oil.

Tips & Variations

• For added protein, try adding cooked beans or lentils along with the rice.
• If you prefer a spicier broth, add a pinch of red pepper flakes or a splash of chili oil.
• Use whatever leafy greens you have on hand, such as spinach or kale, as a substitute for Napa cabbage or bok choy.
• To keep the tofu intact, add it gently after turning off the heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove to avoid breaking up the tofu. You can add a splash of broth or water if the soup has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use vegetable stock instead of chicken stock and ensure your miso paste and soy sauce are vegan-friendly.

Can I freeze this soup?

Freezing is possible, but the tofu texture may change slightly. To maintain the best texture, consider freezing the broth and vegetables separately from the tofu and add the tofu fresh when reheating.

Hearty Vegetable Tofu Soup Recipe

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★★★★★

4.7 from 91 reviews

• Author: Aiden
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A nourishing and flavorful Hearty Vegetable Tofu Soup featuring a medley of fresh vegetables, tender tofu, and aromatic ingredients simmered in a savory broth. Perfect for a comforting, healthy meal packed with umami from mushrooms, miso, and soy sauce.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium white or yellow onion (about 10 ounces), quartered and then thinly sliced
• 2 medium to large carrots (about 6 ounces), sliced thinly on the diagonal
• 1 pound daikon radish, halved or quartered lengthwise then thinly sliced
• Salt, to taste
• 4 garlic cloves, thinly sliced
• 1 (2-inch) piece unpeeled fresh ginger, finely chopped
• 3 ounces shiitake mushrooms, stemmed and thinly sliced
• 4 cups chopped Napa cabbage or bok choy, lightly packed (8 to 10 ounces)
• Chopped cilantro, for serving

Liquids and Seasonings

• 6 cups vegetable or chicken stock
• 2 tablespoons soy sauce, plus more if desired
• 1 tablespoon white miso paste, plus more if desired
• 1 lemon, halved
• 1 cup cooked brown rice, or other grain of your choice

Protein

• 12 ounces silken or soft tofu, drained

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Instructions

1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, and daikon radish. Season with salt and cook, stirring often, until the vegetables begin to soften, about 5 to 7 minutes.
2. Add Aromatics: Stir in the sliced garlic and finely chopped ginger. Cook while stirring vigorously for about 1 minute until fragrant.
3. Simmer Broth: Pour in the vegetable or chicken stock and add shiitake mushrooms along with soy sauce. Bring the mixture to a simmer and cook until the mushrooms soften and bend easily, about 8 to 10 minutes.
4. Add Greens and Grain: Add the chopped Napa cabbage or bok choy and cooked brown rice to the pot. Simmer just until the cabbage softens, approximately 3 minutes. Then turn off the heat.
5. Finish Soup: In a small bowl, whisk the miso paste with a few tablespoons of the hot broth until dissolved. Stir this mixture into the soup. Squeeze the lemon halves into the soup, stir again, and adjust seasoning with additional salt, miso, or soy sauce to taste.
6. Serve: Ladle the soup into bowls and add chunks of the drained silken tofu into each bowl. Garnish with chopped cilantro and a drizzle of olive oil before serving.

Notes

• Silken or soft tofu is preferred for a delicate texture, but firm tofu can be used for more bite.
• Use vegetable broth for a vegetarian version; chicken broth adds additional depth but is not vegetarian.
• Adjust miso and soy sauce amount according to your salt preference.
• Brown rice can be substituted with quinoa, barley, or other cooked grains.
• For added heat, consider garnishing with sliced chili or adding chili flakes during simmering.
• Storage: The soup keeps well in an airtight container in the refrigerator for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Keywords: vegetable tofu soup, healthy soup, miso soup, vegetarian soup, comforting soup, easy dinner