Colorful Asian-Style Vegetable Tofu Soup

vegetable Tofu soup

This quick and colorful soup will please anyone who enjoys Asian flavors. Just toss everything into a soup pot and in a few minutes, it’s done! Try enticing kids and teens with this simple soup. Serve with an Asian-flavored rice or noodle dish and veggie spring rolls for a fun meal.

4.5 from 2 reviews
Colorful Asian-Style Vegetable Tofu Soup
Recipe type: Soup
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
This quick and colorful soup will please anyone who enjoys Asian flavors. Just toss everything into a soup pot and in a few minutes, it’s done!
  • 32-ounce carton low-sodium vegetable broth
  • 15-ounce can cut baby corn, with liquid
  • 3 or 4 slices minced fresh ginger, optional
  • ½ medium red bell pepper, cut into short narrow strips
  • 2 cups small broccoli florets
  • 1 cup snow peas, trimmed and cut in half, or ¾ cup frozen green peas
  • 8 ounces firm or extra-firm tofu, sliced, well blotted, and cut into small dice
  • 2 scallions, minced
  • A good handful of baby spinach leaves
  • Salt or soy sauce and freshly ground pepper to taste
  1. Combine the broth, baby corn, and optional ginger in a small soup pot and bring to a simmer.
  2. Add the bell pepper, broccoli, peas snow peas, and tofu. If the broth looks too crowded, add ½ to 1 cup water. Return to a rapid simmer.
  3. Stir in the scallions and spinach and remove from the heat.
  4. Season with salt or soy sauce and pepper; cover and let stand off the heat for 5 minutes. Then, serve and enjoy! This soup is best eaten right away, when the veggies are still slightly crisp and brightly colored.


Variations: This soup is so flexible. Substitute sliced mushrooms for the baby corn; bok choy for the broccoli; or just clean out your vegetable drawer and use what you have on hand. For extra flavor, add some chopped cilantro, a splash of lime juice or rice vinegar, and/or your favorite hot sauce, like Sriracha.

Tofu vegetable soup

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13 comments on “Colorful Asian-Style Vegetable Tofu Soup

  1. Eulandria

    Made this soup yesterday and followed the recipe exactly… Well maybe I added a little more spinach. Thanks for sharing these delicious recipes!

  2. Beverly

    I made this soup & it was very good!! I served it with basmati rice & will use up the leftovers with ramen noodles.(I used soy sauce & sriracha as stir ins) I just discovered this website & it is even better than VT. Love your variety of recipes. I will have fun trying them!!

  3. Nava Post author

    Beverly, sorry for the delayed response — I love your tweaks, and hope you’re finding more to try!

  4. Flora

    Hello I want to try to make this for my husband except he wants chicken in it . Do you think that if I make it with chicken broth instead of vegetable broth it will be ok? Or should I still just put the veggi broth. *Never really made soups before 🙁

  5. Nava Post author

    Hi Flora — since VegKitchen is a vegan site, I can’t recommend using chicken or chicken broth. Try it just as it is — your hubby may not miss the chicken!

  6. Lizzie

    My 21 month old loved this… I used spinach, baby corn, mushroom, spring onion, red pepper, broccoli, tofu and broth and a dash of balsamic; in any old quants. Just chopped it all up really small so it was easier for her to eat and avoiding blending. I batch cooked and have frozen pots for in the week. I felt so good watching her eat such a healthy meal 🙂

  7. Marie

    Been finding it hard with vegan recipes as I can’t eat certain things such as garlic, lemon, lime, tomatoes vinegar, cinnamon but came across vegkitchen & can’t wait to try these recipes especially the soup I’ll trial it tonight, thank you so much!

  8. Nava Post author

    Sorry, I don’t have nutrition facts on a lot of the recipes. But you can DIY on sites like

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