Comforting yet light, this Chinese tofu vegetable soup is perfect for any occasion! It's a 30-minute recipe that is simple to prepare yet nourishing and packed with flavors.
If you are craving Chinese food but want something lighter, try this Chinese vegetable soup! It features colorful veggies and pan-fried tofu cooked in a rich, umami broth.
It is excellent as a light meal, but I usually pair it with rice or fried rice (like my tofu fried rice or kimchi fried rice) for a more substantial dinner. You could also serve it with Chinese dishes such as tofu lettuce wraps, vegan chop suey, or tofu orange chicken.
💚Why you will love this recipe
- A comforting and heartwarming soup that is bursting with flavors
- Highly customizable to suit your diet and taste preference
- Nourishing and is packed with fiber and protein
- Ready in under 30 minutes!
🧅What you will need
📃Ingredients notes and substitutions
- Tofu - Use extra-firm or firm tofu that has been drained and pressed beforehand, either using a tofu press or stacking something heavy on top. If you need further instructions, check out this post, ‘How to press tofu. '
- Mushrooms - I am using enoki here, but feel free to use other mushrooms like shiitake, button, or shimeji mushrooms.
- Soy sauce - Can be substituted with tamari or shoyu. Use a certified gluten-free brand if needed.
- Shaoxing wine - A Chinese cooking wine. Just a splash enhances the overall flavor of the soup. You can substitute it with dry sherry, mirin, or cooking sake.
🔪How to make
- Step 1: Add tofu cubes, cornstarch, and salt in a container. Place the lid on and toss until tofu cubes are well coated.
- Step 2: Heat a tablespoon of oil over medium-high heat in a non-stick pan. Add tofu cubes in 1 layer, and pan-fry for 2-3 minutes on each side or until most sides are nicely browned. Set aside for later use.
💡Tip
If you are short on time, skip pan-frying tofu. Instead, simmer them together with the vegetables.
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- Step 3: Heat a tablespoon of oil in a Dutch oven, then add garlic and ginger. Saute until fragrant.
- Step 4: Add broth, broccoli, cauliflower, carrot, and baby corn. Bring the mixture to a simmer and cook for 8-10 minutes or until the veggies are tender.
- Step 5: Stir in enoki, pan-fried tofu, and seasonings. Cook until everything is hot.
- Step 6: Give the soup a taste, adding more soy sauce if needed. Top with garnish of choice and serve tofu vegetable soup while warm.
✔Helpful tips
- Switch the vegetables - As mentioned above, this is a highly versatile recipe! Feel free to use other veg such as tomatoes, zucchini, button mushrooms, and snow peas. You could also use a bag of frozen vegetable mix to save time on prepping.
- Making noodle soup - To make a heartier dish, stir in some cooked noodles, especially Asian noodles like rice vermicelli, soba, and glass noodles. Do increase the amount of broth by 2-3 cups.
- Other add-ins - I love throwing in some homemade frozen tofu dumplings or vegan wontons to make a more satisfying meal.
- Toppings - Fresh herbs such as coriander, cilantro, or chopped scallions are great. You could also top it with some chili crisp or sriracha for heat.
❄️Storing suggestion
This Chinese tofu soup is great for meal prep as it is highly versatile and goes well with almost any dish. I usually would double the recipe to make a larger batch.
Leftover soup keep well in an airtight container for up to 5 days. You can reheat it in the microwave or a pot.
🍽️More vegan soups
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📖 Recipe
Chinese Tofu Vegetable Soup
Ingredients
For tofu
- 1 block extra firm tofu drained and pressed (14oz/400g)
- 1 tablespoon cornstarch
- ½ teaspoon salt
Other ingredients
- 4 cloves garlic minced
- 2 teaspoons minced ginger
- 5 cups vegetable broth *
- 2 cups broccoli floret (about 1 medium head)
- 2 cups cauliflower floret (about ½ medium head)
- 3.5 oz baby corn roughly chopped
- 1 medium carrot sliced
- 1 bunch enoki mushrooms or other mushrooms (around 4oz)
- 1 tablespoon soy sauce or tamari (use gluten-free if needed)
- 1 tablespoon shaoxing wine or dry sherry/mirin/cooking sake
- ½ tablespoon sesame oil
Instructions
- Add tofu cubes, cornstarch, and salt in a container. Place the lid on and toss until tofu cubes are well coated.1 block extra firm tofu, 1 tablespoon cornstarch, ½ teaspoon salt
- Heat up a tablespoon or so of olive oil (or other neutral oil) in a non-stick pan on medium high heat. Place tofu in a layer and cook for 2-3 minutes on each sides, until most sides are nicely browned. Set aside.
- Now, heat up a tablespoon of oil in a Dutch oven or soup pot. Once pan is heated, place in garlic and ginger. Saute for a minute.4 cloves garlic, 2 teaspoons minced ginger
- Next, add in broth, broccoli, cauliflower, carrot and baby corn. Bring mixture to a boil, then lower heat to a simmer. Let it cook covered, for 8-10 minutes, or until veggies are fork-tender.5 cups vegetable broth, 2 cups broccoli floret, 2 cups cauliflower floret, 3.5 oz baby corn, 1 medium carrot
- Stir in enoki mushrooms, soy sauce, Shaoxing wine, sesame oil, and cooked tofu. Simmer until everything is warm.1 tablespoon soy sauce, 1 tablespoon shaoxing wine, ½ tablespoon sesame oil, 1 bunch enoki mushrooms
- Ladle soup into bowls and garnish with desired toppings. Serve while warm.
Notes
- Skip pan-frying tofu - If you are short on time, skip pan-frying tofu. Instead, simmer them together with the vegetables.
- Switch the vegetables - As mentioned above, this is a highly versatile recipe! Feel free to use other veg such as tomatoes, zucchini, button mushrooms, and snow peas. You could also use a bag of frozen vegetable mix to save time on prepping.
- Making noodle soup - To make a heartier dish, stir in some cooked noodles, especially Asian noodles like rice vermicelli, soba, and glass noodles. Do increase the amount of broth by 2-3 cups.
- Storing leftovers - Leftover soup can be refrigerated for 5 days.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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