This mouthwatering tofu soup is both vegan and keto-friendly and packed with umami flavor. You can enjoy this soup year round, no matter the season!
❤️ Why You'll Love It
The beauty of this tofu soup is that it is so easy to prepare and you don't even have to be vegan to enjoy it. The tofu and mushrooms make it so filling so you can eat it all by itself or add some more vegetables if you want.
This healthy soup is also rich in nutrition as it contains proteins, vitamins and antioxidants. You can customize it and use your favorite spices and even add additional proteins if you wish.
🧾 Ingredients Used
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- Soft tofu: I use silky soft tofu for this recipe and I get it from an Asian grocery store. Make sure your tofu is labeled either "soft" or "silken."
- Olive oil: You can also use your favorite cooking oil.
- Broth: To make this soup fully vegan, use vegetable stock. Or you can substitute with chicken or beef broth, if not vegan.
- Vegetables: I use mushrooms, scallions, onions, and garlic.
- Spices and condiments: For a punch of umami flavor, I use coconut aminos, fish sauce, smoked paprika, cayenne pepper, bouillon powder, black pepper, and salt.
- Garnish (optional): Red pepper flakes and scallions.
🔪 How To Make Tofu Soup
- Pour olive oil into a pot. Add the chopped onions and garlic and stir till translucent.
- Stir in the mushrooms and cook for 5 minutes.
- Pour in broth and add the fish sauce, coconut aminos, and spices.
- Add the tofu, bring to a boil, and simmer for about 10 minutes. Garnish with red pepper flakes and sliced green onions.
🥫 Storing and Reheating
This delicious tofu soup will keep well in the fridge for up to 4 days. To reheat it, simply place a portion of the soup in a pot over medium heat and stir until it's hot. You can also reheat this soup in the microwave for a couple of minutes if desired.
For more extended storage, freeze the leftovers in an airtight container or zip-lock bag. When you're ready to eat it, thaw it overnight in the refrigerator and then heat it as desired.
💭 Tips and Variations
- Add more of your favorite veggies like cabbage or broccoli.
- Add a splash of soy sauce, sesame oil, chili oil or some kimchi, for a richer flavor.
- If you're looking for some extra heat, try adding some chili flakes or cayenne pepper. You can add a whole habanero pepper for even more heat!
- For a heartier non-vegan meal, add cooked chicken or ground beef. It's also an excellent way to use up leftover chicken.
- Be sure to use vegetable broth or stock if you want to make this recipe vegan.
🍽️ What can I eat this recipe with?
This vegan soup recipe is typically served with rice noodles, but since I am on a low-carb diet, I like to serve a bowl of this soup with shirataki noodles.
You can also enjoy this soup with these healthy side dishes!
- Air Fryer Broccoli
- Air Fryer Bacon Wrapped Asparagus
- Kenyan Tomato and Onion Salad
- Broccoli Salad with Bacon
- Keto Coleslaw
👩🍳 Frequently Asked Questions
Can you put raw tofu in soup?
If you're looking to give your soup an extra boost of flavor and protein, adding raw tofu is a great way to do it!
Just let it simmer for 10-15 minutes so it warms up and takes on the flavors of the soup. It's perfectly safe to add raw tofu as it can be eaten that way. Give it a try!
Will tofu melt in soup?
A softer tofu will perfectly blend in with the broth of this soup. If you want a chunkier soup, just sauté some firm or extra-firm tofu chunks in a pan before adding them to your soup.
Is Korean tofu soup good for you?
Tofu soup is an excellent option if you're looking for something healthy. It's loaded with vegetables, giving you lots of essential vitamins and minerals. Tofu also provides plenty of protein while being low in calories.
📚 Related Recipes
Check out these hearty soup recipes!
📖 Recipe
Tofu Soup
Ingredients
- 1 pack soft tofu 12oz
- 1 small onion chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 2 tablespoon olive oil
- 2.5 cups vegetable broth
- 2 tablespoon fish sauce
- 1 tablespoon coconut aminos substitute with soy sauce
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon bouillon powder
- ½ teaspoon black pepper
- salt to taste
- red pepper flakes garnish
- scallions garnish
Instructions
- Pour some olive oil into a pot.2 tablespoon olive oil
- Add the chopped onions and garlic and stir till translucent.1 small onion, 2 cloves garlic
- Stir in the mushrooms and cook for 5 minutes.8 oz mushrooms
- Pour in broth and add the fish sauce, coconut aminos, and spices.2.5 cups vegetable broth, 2 tablespoon fish sauce, 1 tablespoon coconut aminos, 1 teaspoon smoked paprika, ¼ teaspoon cayenne pepper, ½ teaspoon bouillon powder, ½ teaspoon black pepper, salt
- Add tofu, bring to a boil, and simmer for about 10 minutes.1 pack soft tofu
- Garnish with red pepper flakes and sliced green onions.red pepper flakes, scallions
Notes
- Add more of your favorite veggies like cabbage or broccoli.
- Add a splash of soy sauce, sesame oil, chili oil or some kimchi, for a richer flavor.
- If you're looking for some extra heat, try adding some chili flakes or cayenne pepper. You can add a whole habanero pepper for even more heat!
- For a heartier non-vegan meal, add cooked chicken or ground beef. It's also an excellent way to use up leftover chicken.
- Be sure to use vegetable broth or stock if you want to make this recipe vegan.
Nutrition
Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.
This is SO GOOD! Followed the recipe exactly but did the dump-and-go crockpot. Simmered in the crockpot on high for about 3-4 hours. SO FANTASTIC! Thanks for posting this. I should have doubled the recipe!
You're so welcome, Sarah!
Are you using a vegan fish sauce? Or is there some other substitute?
I added a vegan fish sauce link to the recipe.
Sorry, I know I already commented, but meant to add: the great thing about this soup is that you don't eat it and miss the carbs. It's a pretty light meal, but it feels like a full meal on its own. (Like, you're not thinking, "this just needs rice/noodles and it would be perfect" - it's just already perfect.) Maybe because, as you noted, it has so many savory flavors in the broth.
I made this for dinner tonight because I saw your Facebook post and we just so happened to have all the ingredients on hand. It was so delicious - tons of compliments from both the husband and the son. I'm so, so happy to have this in our rotation now - so easy, fast, healthy and fresh!
Changes I made - I used dried shiitake mushrooms instead of fresh mushrooms (rehydrated them in hot water for several hours, then sliced to make one cup); added a one-pound bag of grocery-store stir-fry mix (cabbage, napa cabbage and carrot) five minutes before the end; browned some beef on the side with onion and garlic, and my husband and I stirred it into our bowls (my son doesn't eat beef so I didn't want to include it in the main dish).
We topped it with fresh chopped scallion and crushed red pepper, as suggested. Also topped with chili bamboo shoots (I saw it in the condiment aisle at the Asian market).