Save This Tofu and Vegetable Soup is a light, comforting Asian-inspired dish featuring delicate silken tofu and a vibrant medley of fresh vegetables. Perfectly balanced in a fragrant broth, it offers a soothing meal that is both nutritious and incredibly easy to prepare in just 30 minutes.
Save The combination of fresh ginger, garlic, and sesame oil creates a savory foundation that highlights the natural flavors of the shiitake mushrooms and baby bok choy. Whether you are looking for a quick weeknight dinner or a healthy starter, this soup provides a warm and satisfying experience.
Ingredients
- Broth: 1.5 liters low-sodium vegetable broth, 2 tablespoons soy sauce (use tamari for gluten-free), 1 tablespoon fresh ginger (thinly sliced), 2 cloves garlic (minced), 1 teaspoon sesame oil
- Vegetables: 1 medium carrot (peeled and julienned), 100 g shiitake mushrooms (sliced), 100 g baby bok choy (chopped), 1 small red bell pepper (thinly sliced), 2 spring onions (sliced)
- Tofu: 300 g silken tofu (cubed)
- Garnish (optional): Fresh cilantro leaves, 1 teaspoon toasted sesame seeds, lime wedges
Instructions
- Step 1
- In a large pot, heat the sesame oil over medium heat. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
- Step 2
- Pour in the vegetable broth and soy sauce. Bring to a gentle simmer.
- Step 3
- Add carrot, shiitake mushrooms, and bell pepper. Simmer for 5 minutes.
- Step 4
- Add bok choy and spring onions, cook for another 2-3 minutes until vegetables are just tender.
- Step 5
- Gently add silken tofu cubes. Simmer for an additional 2 minutes, being careful not to break up the tofu.
- Step 6
- Taste and adjust seasoning with more soy sauce if needed.
- Step 7
- Ladle the soup into bowls. Garnish with cilantro, sesame seeds, and a squeeze of lime if desired. Serve hot.
Zusatztipps für die Zubereitung
To ensure the best texture, add the silken tofu at the very end and stir as little as possible. The gentle simmer is enough to warm the tofu through without damaging its delicate structure. Using a large pot allows the vegetables to cook evenly in the broth.
Varianten und Anpassungen
For variety, consider adding snow peas, napa cabbage, or enoki mushrooms. If you prefer a soup with more texture, firm tofu can be used instead of silken. For a spicy kick, stir in a dash of chili oil or add sliced fresh chili before serving.
Serviervorschläge
Serve this soup hot in large bowls. A fresh squeeze of lime juice right before eating adds a bright acidity that complements the savory ginger and garlic. Garnish generously with fresh cilantro and toasted sesame seeds for an authentic finish.
Save This simple yet elegant soup is a testament to how fresh ingredients can create a deeply satisfying meal. Enjoy the clean flavors and the comforting warmth of this Asian-inspired tofu and vegetable medley.
Recipe FAQs
- → Can I use firm tofu instead of silken?
Yes, firm tofu works well if you prefer more texture. It holds its shape better during cooking and provides a heartier bite compared to the delicate, creamy texture of silken tofu.
- → How long does this soup keep in the refrigerator?
The soup stores well for 3-4 days in an airtight container. The tofu may absorb more broth over time, which can actually enhance the flavor. Reheat gently to avoid breaking up the tofu pieces.
- → Can I freeze this soup?
Freezing is possible but not recommended as the tofu texture changes significantly when thawed, becoming grainy. The vegetables also lose their crisp texture. Best enjoyed fresh or refrigerated.
- → What other vegetables work well in this soup?
Snow peas, napa cabbage, enoki mushrooms, spinach, or water chestnuts make excellent additions. The broth base is versatile and adapts well to whatever fresh vegetables you have on hand.
- → How can I add more protein?
Consider adding edamame, white beans, or extra firm tofu cubes. You could also serve with a side of steamed dumplings or add rice noodles directly to the soup for a more substantial meal.