Chinese Tofu Vegetable Soup

Holding a bowl of tofu vegetable soup with teacloth and chopped green onion beside.

5 from 1 vote

Light yet comforting, this Chinese tofu vegetable soup features juicy tofu and colorful vegetables cooked in an umami-packed broth. An nourishing one-pot recipe that comes together in 30 minutes, making it a great easy weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course, Side Dish

Cuisine: Chinese

Diet: Gluten Free, Halal, Vegan

Servings: servings

Calories: 157kcal

Author: Meesha

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

US Customary - Metric

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.
5 cups vegetable broth, 2 cups broccoli floret , 2 cups cauliflower floret , 3.5 oz baby corn , 1 medium carrot
Let it cook covered for 8-10 minutes, or until veggies are tender to your liking.
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

Helpful tips

Cook vegetables to your liking - Adjust cooking time accordingly depending on how soft or crisp you prefer your vegetables to be!
Skip pan-frying tofu – For an even quicker version, you can skip the step of pan-frying tofu, adding them directly to the soup.

Storing - Soup can be refrigerated for 3 days. You can also portion it up using souper cubes and freeze it for up to 3 months.

Reheating - Allow frozen soup to thaw overnight in the fridge. Then, heat it in the microwave at 30-second bursts, or on the stove until hot.

Nutrition