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    Home » Soups, Stews and Curries

    Aug 20, 2024

    Tofu Soup

    Published on Aug 20, 2024. Updated on Feb 23, 2025. By Tayo. This post may contain affiliate links. See Disclosure. 6 Comments

    Jump to Recipe
    Tofu Soup pinterest image

    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!

    Tofu Soup in a white bowl

    ❤️ 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

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    ingredients to make tofu soup
    • 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

    1. Pour olive oil into a pot. Add the chopped onions and garlic and stir till translucent.
    2. Stir in the mushrooms and cook for 5 minutes.
    3. Pour in broth and add the fish sauce, coconut aminos, and spices.
    4. Add the tofu, bring to a boil, and simmer for about 10 minutes. Garnish with red pepper flakes and sliced green onions.
    steps to make tofu soup

    🥫 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.
    Tofu Soup in a skillet

    🍽️ 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!

    Oxtail Soup Recipe

    Keto Mushroom Soup

    Fisherman Soup

    Keto Chicken Noodle Soup

    Spicy Cauliflower Soup

    Keto Tomato Soup

    Tofu Soup in a pot

    📖 Recipe

    Tofu Soup in a white bowl

    Tofu Soup

    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!
    5 from 4 votes
    Print Pin SaveSaved!
    Course: Soups & Stews
    Cuisine: Asian
    Diet: Gluten Free, Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4
    Calories: 101kcal
    Author: Tayo Oredola
    Prevent your screen from going dark

    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

    Calories: 101kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.03mg | Sodium: 1363mg | Potassium: 271mg | Fiber: 1g | Sugar: 3g | Vitamin A: 562IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Sarah says

      February 14, 2025 at 6:17 pm

      5 stars
      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!

      Reply
      • Tayo Oredola says

        February 15, 2025 at 2:33 pm

        You're so welcome, Sarah!

        Reply
    2. DDX says

      December 05, 2024 at 8:42 am

      Are you using a vegan fish sauce? Or is there some other substitute?

      Reply
      • Tayo Oredola says

        December 31, 2024 at 12:37 pm

        I added a vegan fish sauce link to the recipe.

        Reply
    3. Heather says

      September 28, 2023 at 6:59 pm

      5 stars
      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.

      Reply
    4. Heather says

      September 28, 2023 at 6:53 pm

      5 stars
      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).

      Reply
    5 from 4 votes (1 rating without comment)

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