Name: Asian Tofu Vegetable Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 32 ounces low-sodium vegetable broth (1 carton); 1 15-ounce can baby corn (cut, with liquid); 3 to 4 slices fresh ginger (minced (optional)); 1/2 medium red bell pepper (cut into short narrow strips); 2 cups broccoli florets (small); 1 cup snow peas (trimmed and cut in half, or 3/4 cup frozen green peas); 8 ounces firm or extra-firm tofu (sliced, well blotted, and cut into small dice); 2 scallions (minced); 2 cups baby spinach (a good handful); soy sauce (or salt, to taste); freshly ground black pepper (to taste)

This quick and colorful Asian tofu vegetable soup will please anyone who enjoys Asian flavors: a light, gingery broth packed with tender tofu, crisp broccoli, snow peas, baby corn, and red bell pepper. Just toss everything into a soup pot, and in about 25 minutes, it's done!

Asian tofu vegetable soup with broccoli, baby corn, red pepper and tofu in a white bowl

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. It's packed with delicious Asian-inspired flavors and loaded with fresh, colorful veggies. What more could you ask for? It's also a great way to entice kids and teens to eat their vegetables, since everything stays bright, crisp, and mild.

Key Ingredients & Substitutions

Low-sodium vegetable broth. The broth is the backbone of this soup, so use one you'd happily sip on its own. A low-sodium carton like Pacific Foods Organic Low Sodium Vegetable Broth lets you control the salt, since you'll season with soy sauce at the end.
Baby corn. Canned whole baby corn adds a fun, crunchy bite and is a classic in Chinese-style vegetable soups. Add it with its liquid for extra flavor, or swap in sliced mushrooms or water chestnuts.
Tofu. Firm or extra-firm tofu holds its shape in the simmering broth. Blot it well and cut it into small dice so it soaks up the flavor. Our tofu and tempeh recipes have plenty more ideas if you have some left over.
Broccoli, snow peas, and red bell pepper. This trio gives the soup its color and crunch. Bok choy is a great stand-in for broccoli, and ¾ cup frozen green peas can replace the snow peas.
Fresh ginger. Optional, but a few slices of minced fresh ginger give the broth a gentle warmth and a more authentic Asian flavor.
Soy sauce. Stir in a splash at the end to season the soup. Lee Kum Kee Premium Soy Sauce is a good all-purpose choice; use tamari to keep the soup gluten-free, or plain salt if you prefer.

Helpful Tips

Don't overcook the vegetables. This soup is at its best when the veggies are still slightly crisp and brightly colored. Once you add them, bring the soup back to a rapid simmer and then take it off the heat; the residual heat finishes the cooking while it stands, covered, for five minutes.

Blot the tofu well. Slice the tofu, press the slices between clean kitchen towels or paper towels, and then dice it. Removing the excess water keeps the tofu from diluting the broth and helps it absorb more flavor.

Cut everything small and even. Small broccoli florets, short narrow pepper strips, and halved snow peas cook in the same few minutes and fit neatly on a soup spoon. It's worth taking a moment with the knife.

Use a pot with some room. If the broth looks too crowded once the vegetables and tofu are in, add ½ to 1 cup of water. You want enough broth for every spoonful, not a stew.

Season at the end. Broth brands vary a lot in saltiness, so wait until the soup is off the heat to add soy sauce, salt, and pepper. Taste, adjust, and taste again.

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. A few more ideas:

Make it spicy. Add a squeeze of your favorite hot sauce, like Huy Fong Sriracha, or a pinch of red pepper flakes.
Add a bright finish. Stir in chopped fresh cilantro and a splash of lime juice or rice vinegar just before serving.
Toasted sesame. Drizzle a few drops of dark sesame oil over each bowl for a rich, nutty aroma.
Make it a noodle soup. Add cooked rice noodles, soba, or ramen noodles to the bowls and ladle the soup over them, like our easy tofu ramen soup.
Miso version. Whisk a tablespoon or two of miso with a little of the hot broth and stir it in off the heat for a deeper, savory flavor.

Serving Ideas

Serve this soup with an Asian-flavored rice or noodle dish for a fun, easy meal. It pairs nicely with vegan fried rice with tofu or simple sesame soba noodles.

For a takeout-style spread, add veggie spring rolls like our tofu spring rolls or a plate of scallion pancakes. On its own, a bowl makes a light, protein-rich lunch.

Storing & Freezing

This soup is best eaten right away, while the vegetables are still crisp and colorful. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop just until hot; boiling it again will soften the vegetables further. The broccoli and snow peas will lose some of their bright color, but the soup will still taste great.

We don't recommend freezing this soup. Frozen and thawed tofu turns spongy and chewy, and the crisp vegetables go soft. If you want to prep ahead, cut the vegetables and dice the tofu up to a day in advance and store them in the fridge; then the soup comes together in about 10 minutes.

Bowl of Asian tofu vegetable soup with a Chinese soup spoon

More Vegan Asian Soups

If you love this simple tofu vegetable soup, be sure to check out these other delicious ideas:

Recipe

Asian Tofu Vegetable Soup

4.87 from 22 votes

A quick, colorful Asian tofu vegetable soup with a gingery broth, crisp broccoli, snow peas, baby corn, and red pepper. Ready in about 25 minutes and serves 4 to 6.

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: 4 servings

Ingredients

32 ounces low-sodium vegetable broth 1 carton
1 15-ounce can baby corn cut, with liquid
3 to 4 slices fresh ginger minced (optional)
½ medium red bell pepper cut into short narrow strips
2 cups broccoli florets small
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
2 cups baby spinach a good handful
soy sauce or salt, to taste
freshly ground black pepper to taste

Instructions

Combine the broth, baby corn (with its liquid), and ginger (if using) in a medium soup pot. Bring to a simmer over medium-high heat.
Add the bell pepper, broccoli, snow peas, and tofu. If the broth looks too crowded, add ½ to 1 cup water. Return to a rapid simmer, then simmer for 1 to 2 minutes, just until the broccoli turns bright green.
Stir in the scallions and spinach, and remove the pot from the heat.
Season with soy sauce (or salt) and pepper to taste. Cover and let stand off the heat for 5 minutes, then serve. This soup is best eaten right away, while the vegetables are still slightly crisp and brightly colored.

Notes

This soup is best eaten right away, while the vegetables are still slightly crisp and brightly colored. Leftovers keep in the refrigerator for up to 3 days; reheat gently. Freezing is not recommended.

Use tamari instead of soy sauce to keep the soup gluten-free.

Nutrition (Estimate per Serving)

Calories: 140kcalCarbohydrates: 23gProtein: 10gFat: 2gPolyunsaturated Fat: 1gSodium: 318mgPotassium: 559mgFiber: 5gSugar: 7gVitamin A: 2649IUVitamin C: 83mgCalcium: 74mgIron: 2mg

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