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?
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, 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
Ingredients
- 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
Instructions
- 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.
Eulandria says
Made this soup yesterday and followed the recipe exactly... Well maybe I added a little more spinach. Thanks for sharing these delicious recipes!
Nava says
Glad you enjoyed this, Eulandria, and thanks for your kind thought!
Beverly says
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!!
Nava says
Beverly, sorry for the delayed response — I love your tweaks, and hope you're finding more to try!
mb khadka says
good
Jessica Pritt says
Thanks Tasty!!
Flora says
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 🙁
Nava says
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!
Lizzie says
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 🙂
Nava says
So glad this was a hit with your little one, Lizzie! Thanks for sharing your thoughts.
Marie says
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!
liat says
Are there nutrition facts?
Nava says
Sorry, I don't have nutrition facts on a lot of the recipes. But you can DIY on sites like myfitnesspal.com