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.
Ingredients
Scale
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
Instructions
- 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.
- Add Aromatics: Stir in the sliced garlic and finely chopped ginger. Cook while stirring vigorously for about 1 minute until fragrant.
- 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.
- 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.
- 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.
- 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
