Tofu and Vegetable Soup (Printable Version)

Light Asian soup with silken tofu and fresh vegetables in delicate broth

# What You Need:

→ Broth

01 - 6 cups low-sodium vegetable broth
02 - 2 tablespoons soy sauce (use tamari for gluten-free)
03 - 1 tablespoon fresh ginger, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 teaspoon sesame oil

→ Vegetables

06 - 1 medium carrot, peeled and julienned
07 - 3.5 ounces shiitake mushrooms, sliced
08 - 3.5 ounces baby bok choy, chopped
09 - 1 small red bell pepper, thinly sliced
10 - 2 spring onions, sliced

→ Tofu

11 - 10.5 ounces silken tofu, cubed

→ Garnish

12 - Fresh cilantro leaves, optional
13 - 1 teaspoon toasted sesame seeds, optional
14 - Lime wedges, optional

# How-To Steps:

01 - Heat sesame oil in a large pot over medium heat. Add minced garlic and sliced ginger, sautéing for 1-2 minutes until fragrant.
02 - Pour in vegetable broth and soy sauce. Bring to a gentle simmer.
03 - Add julienned carrot, sliced shiitake mushrooms, and bell pepper strips. Simmer for 5 minutes.
04 - Add chopped bok choy and sliced spring onions. Cook for an additional 2-3 minutes until vegetables are just tender.
05 - Gently add silken tofu cubes to the simmering broth. Simmer for an additional 2 minutes, being careful not to disrupt the tofu structure.
06 - Taste the soup and adjust seasoning with additional soy sauce if needed.
07 - Ladle soup into bowls. Top with fresh cilantro, toasted sesame seeds, and a squeeze of lime juice if desired. Serve hot.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, which means you can actually make it on a Tuesday night without losing your mind.
  • The broth tastes like someone who knows what they're doing made it, even though you literally just simmered a few things together.
  • Silken tofu has this delicate quality that somehow feels luxurious without being pretentious or complicated.
02 -
  • Silken tofu is delicate and will fall apart if you stir it aggressively or add it too early; treating it gently means your finished soup looks intentional rather than like tofu soup accident.
  • Don't skip the ginger slices floating in the broth because when someone crunches into one, it's a small surprise that reminds them this is a real dish made with thought.
03 -
  • Keep your ginger slices thick enough that they don't dissolve into the broth but thin enough that they flavor it evenly as it simmers.
  • The secret to this tasting like restaurant-quality soup is not rushing the initial sauté of garlic and ginger, which builds the entire flavor foundation.
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