Name: Tofu Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian-Inspired
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 2 carrots, diced; 3 cloves garlic, minced; 1 tbsp grated fresh ginger; 1 tbsp curry powder; 1 tsp ground cumin; 1 can (14.5 oz) crushed tomatoes; 1 cup red or green lentils; 4 cups vegetable broth or water; 1 cup coconut milk (optional); Salt and pepper to taste; 1 tbsp lemon juice; Fresh cilantro for garnish (optional)

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Tofu Soup is a light, comforting, and nutritious dish that brings together the delicate texture of tofu with flavorful broth, vegetables, and seasonings. It’s incredibly versatile and can be enjoyed as a quick lunch, a soothing side, or even a full meal when I’m craving something warm and nourishing.

Why You’ll Love This Recipe

I love how simple and adaptable Tofu Soup is. It’s ready in under 30 minutes and works with just a few fresh ingredients and pantry staples. Whether I’m feeling under the weather or just want something clean and satisfying, this soup always delivers. I can keep it mild or add spice, throw in noodles or rice, and make it vegan or meaty depending on what I have on hand. It’s the kind of recipe I rely on for easy, healthy comfort food.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Soft or medium tofu, cubed
Sesame oil
Garlic, minced
Ginger, grated
Green onions, chopped
Mushrooms (shiitake or button), sliced
Vegetable broth or water
Soy sauce
Salt and pepper to taste
Optional: spinach, bok choy, or napa cabbage
Optional: chili flakes or chili oil for spice

Directions

I start by heating sesame oil in a pot over medium heat, then sauté the garlic, ginger, and green onions until fragrant.
I add the mushrooms and cook them down for a few minutes.
I pour in the vegetable broth and bring everything to a gentle boil.
I add the tofu cubes and reduce the heat to a simmer, being careful not to break them up.
I season the soup with soy sauce, salt, and pepper.
If I’m using leafy greens, I add them in the last few minutes of cooking until they’re just wilted.
I serve it hot with a drizzle of chili oil or extra green onions on top if I want a little extra kick.

Servings and timing

This recipe serves 2 to 4 people and takes about 20 to 25 minutes to make from start to finish. It’s perfect for a quick weeknight dinner or a light lunch.

Variations

When I want to bulk up the soup, I add rice noodles or a scoop of cooked rice. For a Korean-inspired twist, I add a spoonful of gochujang or kimchi. Sometimes I use miso paste instead of soy sauce for a different kind of umami depth. If I’m in the mood for something heartier, I’ll add a soft-boiled egg or thin slices of cooked chicken.

storage/reheating

I store any leftovers in the refrigerator for up to 3 days. When reheating, I warm the soup gently on the stove to keep the tofu from breaking apart. If it thickens too much or the broth reduces, I add a bit of water or broth to bring it back to the right consistency.

FAQs

What type of tofu is best for soup?

I prefer soft or medium tofu for its silky texture, but firm tofu also works if I want it to hold its shape better in the broth.

Can I make this soup spicy?

Yes, I often add chili oil, red pepper flakes, or even a spoonful of sriracha to give it some heat.

Is this soup vegan?

As long as I use vegetable broth and skip any animal-based toppings, it’s completely vegan.

Can I add noodles or rice?

Definitely. I like adding rice noodles, glass noodles, or a scoop of jasmine rice to turn it into a heartier bowl.

Can I freeze tofu soup?

I don’t recommend freezing it because tofu can become rubbery once thawed. It’s best made fresh or stored in the fridge for a few days.

Conclusion

Tofu Soup is one of those gentle, nourishing meals I keep in rotation all year long. It’s fast, flexible, and full of comfort — whether I’m keeping it simple or building in bold flavors. With just a handful of ingredients, I get a satisfying, soothing bowl that feels both light and wholesome.