Tofu Soup
This tofu soup is loaded with crunchy veggies, leafy greens, and protein to keep you satisfied. It's made with simple ingredients paired with a rich umami broth and a flavorful base of aromatics to create a seriously delicious Asian-inspired soup.
Servings: 4
Calories: 230kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic - minced
- 3 green onions - white part chopped, save the green for topping
- 1 2 inch cube fresh ginger - chopped
- 8 ounces mushrooms - chopped
- 1 14 ounce can tomato sauce
- 4 cups vegetable broth - for a non-vegetarian version, you can use chicken broth
- 1 16 ounce block firm tofu - you can also use silken tofu, cut into 1-inch cubes (Note 1)
- 1 cup frozen peas
- 3 cups greens - baby spinach, frozen spinach, bok choy, kale, or any other greens
- salt and pepper - to taste
- chopped cilantro
- sesame seeds
- chili flakes - optional
Instructions
- Heat the extra virgin olive oil in a large pot over medium heat. Add the white part of the chopped onion, minced garlic, and ginger and sauté until fragrant, about 1 minute.
- Add the chopped mushrooms to the pot, season with some salt and pepper, and sauté for a few minutes until they start to soften.
- Add the tomato sauce and stir well, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer for 5 minutes, then add the tofu cut into cubes, peas, and greens.
- Allow the soup to simmer for another 5-10 minutes so the tofu heats through and the flavors meld together. Be careful not to boil vigorously, as this can break up the tofu.
- Check the seasoning and adjust if necessary.
- Serve hot with green onion, a sprinkle of sesame seeds, and some chili flakes if you like some extra heat.
Notes
Note 1 - Tofu: If using silken tofu, handle it very gently, as it can break easily. Add it to the soup at the last minute, when all the veggies are cooked, and serve immediately.
How to store: Allow the soup to cool to room temperature. Transfer the soup to an airtight container and keep it in the fridge for 3 to 4 days. You can also freeze for up to 3 months. Keep in mind that the texture of the tofu might become spongier when you freeze it.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 230kcal | Carbohydrates: 15g | Protein: 15g | Fat: 13g | Sugar: 6g