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.
Recipe by VegKitchen at