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Tofu Soup
This vegan and keto-friendly tofu soup is a flavor-packed, nutritious meal that can be enjoyed all year round. This Asian-inspired dish combines silken tofu, vegetables, and spices to create a flavorful broth with a hint of umami flavor.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Soups & Stews
Cuisine:
Asian
Servings:
4
Calories:
101
kcal
Author:
Tayo Oredola
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
Add olive oil to a pot.
Add 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 tofu, bring to a boil, and simmer for about 10 minutes.
Garnish with red pepper flakes and sliced green onions.
Notes
This recipe serves 4 and contains 5 net carbs per serving.
Add more of your favorite veggies like bok choy or napa cabbage. It is best to use quick-cooking vegetables so that they are cooked in a short time.
Add a splash of
sesame oil
or
chili oil
for a richer flavor.
If you're looking for some extra heat, try adding some Korean chili flakes or chili paste.
For a heartier meal, add cooked chicken or
ground beef
. It's also an excellent way to use up leftover chicken.
Nutrition
Calories:
101
kcal
|
Carbohydrates:
6
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
0.03
mg
|
Sodium:
1363
mg
|
Potassium:
271
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
562
IU
|
Vitamin C:
2
mg
|
Calcium:
19
mg
|
Iron:
1
mg