A light and comforting tofu vegetable soup made with soft tofu, mushrooms and colourful vegetables in a simple savoury broth for an easy everyday meal.
Medical Disclaimer: This recipe and its nutrition information are provided for general educational purposes only. Individual nutritional needs can differ. If you have a medical condition, food allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
Tofu vegetable soup is a simple way to combine plant-based protein with a variety of vegetables in one warming bowl. This version uses mushrooms, carrot and leafy greens with ginger and garlic for flavour, while keeping the broth light and suitable for an everyday meal.
Choose reduced-sodium stock and soy sauce, then add more herbs, ginger or lime for flavour before adding extra salt. This helps keep the broth flavourful without relying heavily on sodium.
Cut the tofu into cubes and prepare the vegetables. Keep the tofu pieces reasonably large so they are less likely to break.
Heat the oil in a pot over medium heat. Add the garlic and ginger and cook briefly until fragrant without allowing them to burn.
Add the carrot and mushrooms, followed by the water or stock. Bring to a gentle boil, then lower the heat and simmer for about 8–10 minutes.
Gently add the tofu, leafy greens, soy sauce and pepper. Simmer for another 4–5 minutes until the greens are tender and the tofu is heated through.
Turn off the heat and add sesame oil and lime juice if using. Garnish with spring onion, coriander or fresh chilli and serve warm.
Values are estimates and can vary depending on the tofu, stock, vegetables, brands and portion sizes used.
Soy is a common food allergen. Check ingredient labels carefully and adjust the recipe according to individual allergies, dietary needs and health requirements.
