This homemade Tofu Soup is the perfect balance of light and satisfying — with tender tofu cubes, vibrant veggies, and a savory broth for a deep, rich flavor that will warm you up from the inside. It's nourishing, packed with protein, and comes together in just 20 minutes! Whether you're warming up on a chilly evening or craving something cozy, this vegan soup hits all the right notes.
Tofu is a constant staple in our fridge because it's just so versatile and easy to prepare. Itis. is like a blank canvas waiting to soak up all the goodness you throw at it. Whether you're frying it until crispy or letting it soak up broth in this vegan tofu soup, it's inexpensive, filling, and packed with plant-based protein. I’ve made so many tofu-based recipes over the years (like this Mapo Tofu or these Tofu Lettuce Wraps), but this soup is a standout! We love how the tofu acts like sponge, absorbing all of the flavors and seasonings around it. Pair it with some leftover Vegetable Dumplings or fresh noodles and enjoy!
Why You'll Love This Tofu Soup
- Ready in 20 minutes. This easy tofu soup is one of the fastest, easiest meals for those busy weeknights, and it's so good for you! This recipe is proof that healthy, delicious meals don't have to take all day! It's ready to serve in just 20 minutes — that's faster than delivery!
- Naturally plant-based. Every component of this recipe is naturally vegan from the vegetable broth to the tofu (and gluten-free too!). You can certainly add meat, if you prefer, but this makes it suitable for a wide range of dietary needs. Great for the whole family!
- Loaded with veggies. With onion, carrots, tomato, broccoli, and spring onion, this is almost more vegetable soup than tofu soup (in a good way). It's so filling and satisfying for being such a light soup!
Ingredient Notes
To make this delicious Tofu Soup, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - to sauté the aromatics. Olive oil works, too.
- aromatics - diced onion and sliced carrots
- roma tomato - chopped to add a little freshness to each bite.
- broccoli florets
- vegetable broth - to keep this soup vegan, use vegetable broth. Chicken broth is a great substitute if you are not vegan.
- medium firm tofu - you'll need about ½ pound of tofu, drained to remove any excess liquid.
- miso paste - for a salty, umami flavor.
- sesame oil - adds a rich nuttiness.
- salt and black pepper - to taste.
- fresh spring onion - sliced green onions add a pop of color and freshness.
You will also need measuring cups and spoons, and a cooking pot.
How to Make the Best Tofu Soup
- Sauté aromatics. In a medium sized cooking pot, heat oil over medium-high for 1 minute. Add onion and carrot and sauté until fragrant, about 1-2 minutes.
- Add soup base. Add vegetable broth, tomato, tofu, and miso paste. Stir well and bring to a boil.
- Add broccoli. Reduce heat to medium and add broccoli. Continue cooking for another 2-3 minutes until tender.
- Season. Season with sesame oil, salt and pepper to taste.
- Serve. Garnish with spring onions and serve warm.
Recipe Variations
- Adjust the vegetables. You can really use the vegetables of your choice. Feel free to add fresh mushrooms, corn, collard greens or kale, napa cabbage, bok choy, etc. Use what you like!
- Make it spicy. For a spicy soup, add chili oil, sriracha, or Korean red pepper flakes.
- Add meat. This soup is vegan on its own, but you can easily add cooked chicken, ground meat, braised pork belly, shrimp, fish, and more. I recommend adjusting the broth to match the meat, like using chicken broth if you add chicken or fish broth for a seafood version. You can also stir scrambled eggs into the hot soup, like Hot and Sour Soup, for a thicker texture and extra protein.
- Play with garnishes. For extra texture, pan fry tofu until golden brown for a fun, crispy tofu garnish. You can also add sesame seeds, kimchi, fresh cilantro, or fried shallots.
How to Serve
This Tofu Soup is delicious served on its own, or paired with some of my favorite Chinese dishes including:
- Beef and Broccoli Stir Fry
- General Tso's Chicken
- Chinese Beef Dumplings
- Mongolian Chicken
- Spicy Chili Oil Wontons
- Cashew Chicken
For more recipes, see our 60 Chinese Takeout Recipes at Home.
Recipe Tips and Tricks
- Prep ahead of time. If you know you want to make this soup on a busy night, prep everything in advance, like chopping the onions and carrots and draining the tofu. Those don't take much time, but it can be so helpful to have them ready to go!
- Layer flavor. This is such a quick recipe, which is why it's important to use the right ingredients and follow the instructions carefully. Sauteing the onions and carrots releases their flavor and the miso paste and sesame oil give the hot broth depth and dimension. Don't skip any of these elements!
- Use the right tofu. The firmness of the tofu affects the final texture and flavor. I prefer to use medium firmness tofu, which is still soft enough. Extra firm tofu can be overly chewy in soup and silken tofu tends to fall apart.
Storing and Freezing Instructions
How to Store
Store leftover tofu soup in an airtight container in the fridge for 3-4 days.
How to Reheat
To reheat, warm the leftovers in a saucepan over medium heat until heated through.
FAQ
Yes, tofu is a great ingredient to add to soup because it soaks up all the flavors and seasonings from the broth. Plus, it doesn't need to be cooked ahead of time, making it a quick way to add protein. I recommend using medium firmness tofu for the best texture. Many people like silken tofu, which is even softer and more delicate, but it tends to fall apart and look curdled when stored as leftovers.
Since this tofu miso soup is loaded with vegetables, including delicate tomato pieces, it's best served fresh or reheated from the fridge. Freezing can damage the texture of the tofu and the vegetables.
The goal is to add umami or savory flavors, which make the stock much more satisfying than ordinary broth. I like to add flavor through miso paste and sesame oil, which complement each other well and add a ton of flavor in just a couple of minutes. You can also add a little fish sauce, light soy sauce, or dried mushrooms to make the broth your own.
More Asian Soup Recipes
- 60 Best Soup Recipes
- Easy Wonton Soup
- Hot and Sour Soup
- Creamy Vegan Ramen
- Thai Red Curry Noodle Soup
- Coconut Curry Ramen
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Recipe
Tofu Soup
- Total Time: 20 minutes
- Yield: 2-3 servings
- Diet: Vegan
Description
This homemade Tofu Soup is the perfect balance of light and satisfying — with tender tofu cubes, vibrant veggies, and a savory broth for a deep, rich flavor that will warm you up from the inside. It's nourishing, packed with protein, and comes together in just 20 minutes! Whether you're warming up on a chilly evening or craving something cozy, this soup hits all the right notes.
Ingredients
- 1 tablespoon avocado oil
- 1 small onion, diced
- 1 medium carrot, sliced
- 4-6 cups vegetable broth or chicken stock
- 1 medium roma tomato, chopped
- ½ pack medium firm tofu (½ pound), drained
- 1 tablespoon miso paste
- ¼ cup broccoli florets
- 1 teaspoon sesame oil
- salt and pepper (to taste)
- 2 tablespoons fresh spring onion, finely chopped
Instructions
- In a medium sized cooking pot, heat oil over medium-high for 1 minute. Add onion and carrot and sauté until fragrant, about 1-2 minutes.
- Add vegetable broth, tomato, tofu, and miso paste. Stir well and bring to a boil.
- Reduce heat to medium and add broccoli. Continue cooking for another 2-3 minutes until tender.
- Season with sesame oil, salt and pepper to taste.
- Garnish with spring onions and serve warm.
Notes
How to store: Store leftover tofu soup in an airtight container in the fridge for 3-4 days.
How to reheat: To reheat, warm the leftovers in a saucepan over medium heat until heated through.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
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