Can you put tofu in soup?

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.

Can you freeze tofu soup?

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.

How do you make a flavorful broth quickly?

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.

Tofu Soup

Name: Tofu Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
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; 1/2 pack medium firm tofu (1/2 pound), drained; 1 tablespoon miso paste; 1/4 cup broccoli florets; 1 teaspoon sesame oil; salt and pepper (to taste); 2 tablespoons fresh spring onion, finely chopped

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

Scale

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
1/2 pack medium firm tofu (1/2 pound), drained
1 tablespoon miso paste
1/4 cup broccoli florets
1 teaspoon sesame oil
salt and pepper (to taste)
2 tablespoons fresh spring onion, finely chopped

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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