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.
There's nothing I love more than a big bowl of warm soup on a chilly fall or winter evening. And this tofu vegetable soup always hits the spot perfectly!
It's packed with delicious Asian-inspired flavors and loaded with fresh seasonal veggies. What more could you ask for?
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, or your favorite hot sauce, like Sriracha, for extra spice.
More Vegan Recipes
And if you love this simple tofu vegetable soup, be sure to check out these other delicious ideas:
Colorful Asian-Style Vegetable Tofu Soup
- 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
- Combine the broth, baby corn, and optional ginger in a small soup pot and bring to a simmer.
- 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.
- Stir in the scallions and spinach and remove from the heat.
- 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.