Tofu and Vegetable Soup

Savor the delicate balance of an Asian-inspired soup that is as light as it is comforting. This Tofu and Vegetable Soup features smooth silken tofu and a colorful medley of fresh vegetables, all swimming in a fragrant, aromatic broth. It is a perfect choice for a quick, healthy meal that warms the soul.

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The foundation of this soup is a savory broth infused with the warmth of ginger and the richness of garlic. By simmering fresh carrots, shiitake mushrooms, and baby bok choy, the soup gains a wonderful depth of texture and flavor that complements the soft tofu cubes perfectly.

Ingredients

• 1.5 liters low-sodium vegetable broth
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon fresh ginger, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 medium carrot, peeled and julienned
• 100 g shiitake mushrooms, sliced
• 100 g baby bok choy, chopped
• 1 small red bell pepper, thinly sliced
• 2 spring onions, sliced
• 300 g silken tofu, cubed
• Optional: Fresh cilantro leaves, toasted sesame seeds, and lime wedges for garnish

Instructions

Step 1

In a large pot, heat the sesame oil over medium heat. Add garlic and ginger, sauté for 1-2 minutes until fragrant.

Step 2

Pour in the vegetable broth and soy sauce. Bring to a gentle simmer.

Step 3

Add carrot, shiitake mushrooms, and bell pepper. Simmer for 5 minutes.

Step 4

Add bok choy and spring onions, cook for another 2-3 minutes until vegetables are just tender.

Step 5

Gently add silken tofu cubes. Simmer for an additional 2 minutes, being careful not to break up the tofu.

Step 6

Taste and adjust seasoning with more soy sauce if needed.

Step 7

Ladle the soup into bowls. Garnish with cilantro, sesame seeds, and a squeeze of lime if desired. Serve hot.

Zusatztipps für die Zubereitung

To ensure the best texture, be extremely gentle when adding the silken tofu cubes as they are very fragile. Keeping the heat at a gentle simmer rather than a rolling boil will prevent the vegetables from becoming mushy and keep the broth clear.

Varianten und Anpassungen

You can easily customize this soup by adding snow peas, napa cabbage, or enoki mushrooms for extra variety. If you prefer a sturdier bite, use firm tofu instead of silken. For those who enjoy heat, a dash of chili oil or sliced fresh chili before serving provides a wonderful spicy kick.

Serviervorschläge

Serve this soup piping hot in large ceramic bowls. The addition of fresh cilantro and toasted sesame seeds adds a lovely crunch and herbal freshness, while a squeeze of lime juice right before eating brightens all the savory notes.

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This Tofu and Vegetable Soup is a testament to how simple, plant-based ingredients can create a meal that is both deeply nourishing and sophisticated in flavor. Enjoy this bowl of warmth as a light dinner or a restorative lunch.

Recipe FAQs

→ What type of tofu works best in this soup?

Silken tofu is ideal for this soup due to its delicate, custard-like texture that absorbs the flavorful broth beautifully. However, firm tofu can be substituted if you prefer more substantial cubes that hold their shape better during cooking.

→ Can I make this soup gluten-free?

Yes, simply replace regular soy sauce with tamari, which is naturally gluten-free. Double-check that your vegetable broth and other ingredients are certified gluten-free as well.

→ What other vegetables can I add?

Snow peas, napa cabbage, enoki mushrooms, spinach, or sliced radishes all work wonderfully in this soup. Feel free to use whatever fresh vegetables you have on hand or what's in season.

→ How can I add more protein?

You can increase the protein content by adding more tofu, edamame beans, or even cooked rice noodles. For non-vegetarian versions, sliced chicken or shrimp can be added during the last few minutes of cooking.

→ How long does this soup keep in the refrigerator?

This soup will keep for 3-4 days when stored in an airtight container in the refrigerator. The tofu may become slightly softer upon reheating, so handle gently when warming up.

→ Can I freeze this soup?

While technically possible, freezing is not recommended as the texture of silken tofu and vegetables can become grainy and mushy. This soup is best enjoyed fresh or within a few days of preparation.