Tofu Soup is so warm and comforting with an Asian-inspired broth and all your favorite veggies! Add this crispy marinated tofu for a delicious vegan soup that's ready in minutes instead of hours.
This post is sponsored by the EZ Tofu Press.
TOFU SOUP RECIPE
I love a slow-simmered soup recipe, but I do not always love waiting. This Tofu Soup is so easy and ready as fast as you can chop and boil! If you love crispy tofu with an Asian-inspired marinade, you have to try this recipe.
I use fresh noodles, but you can always use ramen noodles, rice noodles, or no noodles at all! My favorite soup vegetables are cremini mushrooms, bok choy, and fresh sprouts. Add whatever is in your fridge for an easy weeknight dinner packed with flavor!
INGREDIENTS IN TOFU SOUP
Tofu: You want to use a firm tofu or extra firm tofu for this vegan soup recipe. Softer tofu is great, but it won't stay cubed and crispy.
Ginger powder: You can always use raw ginger for this Asian marinade recipe. I think the powdered spices like ground ginger penetrate the tofu better.
Garlic powder: This has a slightly sweeter taste than raw garlic but still adds all that gorgeous garlic flavor.
Soy sauce: You need light soy sauce for the marinade and the yummy broth.
Sriracha: I love this spicy chili sauce! You can add more or leave it out if you don't like spicy food.
Vegetable oil: For the crispiest tofu, you need a little oil in your sauté pan.
Sesame oil: I love the subtle nuttiness of sesame oil! A must add.
Garlic: Everything is better with garlic. I use raw and powdered garlic in this recipe for extra flavor.
Ginger: The strong flavor and slight spiciness of raw ginger is essential in this Asian-inspired recipe. Pro-tip: Keep your ginger in the freezer, and use a microplane to grate it. So easy!
Vegetable broth: I keep this soup vegan with a tasty vegetable broth. You could always use chicken broth or even mushroom broth.
Mushrooms: I will add mushrooms to almost anything! They have a great umami flavor and so many nutrients, too.
Bok choy: This is a great crunchy, leafy vegetable. It is mild like cabbage and goes great in soups.
Sprouts: Sprouts are a must for that extra crunch with the wilted bok choy and softened mushrooms. Grated carrots are great here, too!
Noodles: I use fresh noodles for this tofu soup recipe. They do not need to be cooked beforehand, just add to the hot soup and they will warm through in seconds. If you choose to use dried noodles, like ramen noodles, cook them according to the directions before adding to the soup.
Green onion: Garnish with some sliced green onions for an extra crunch on top. You can always add sesame seeds, too.
If you have any questions about tofu soup, please leave a comment below and I will get back to you ASAP!
HOW TO MAKE TOFU SOUP
- First, press and drain the firm tofu with the EZ Tofu Press to remove all the excess water. Don't skip this step — it helps get the tofu perfectly crispy!
- Then, mix the ginger powder, garlic powder, soy sauce, and sriracha together for the tofu marinade.
- Now, cube the tofu into bite-sized pieces and toss them gently in the marinade bowl. Let sit so the tofu can absorb the liquid.
- When it is time to cook, heat some vegetable oil in a nonstick skillet. Cook the tofu cubes on all sides until golden brown and crispy.
- Next, warm up a small saucepan of sesame oil. Sauté the minced ginger and garlic until fragrant, just a few seconds, then add the veggie broth and soy sauce. Bring to a simmer over medium heat and continue cooking for a few minutes.
- To build the tofu soup bowls, first add the noodles to the bowl, followed by the broth, vegetables, and crispy tofu. Enjoy with chop sticks or a spoon.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for the best tofu soup, please see the recipe below.
HOW TO PRESS TOFU
There are two ways to press tofu. You can use a Tofu Press or you can press your tofu by balancing heavy objects on top of it.
I prefer the tofu press method. It has been almost a decade that I have been using the EZ Tofu Press. I use it weekly and it continues to do an amazing job!
The EZ Tofu Press takes the liquid out of your firm or extra firm tofu easily, quickly, and with less mess than using plates and cans. This press utilizes simple mechanics and quality materials to ensure that it’s long-lasting and easy to use.
HOW LONG TO PRESS TOFU
I press my tofu (using the EZ Tofu Press) for 10-12 minutes. I turn the knobs tighter on the press every 3-4 minutes.
WHAT TO SERVE WITH TOFU SOUP
With tofu, veggies, noodles, and broth, this tofu soup is a meal in a bowl! While you wait for it to simmer, munch on some air fryer egg rolls and keep the stove clear.
Make it a soup and salad night with this fall-inspired Tofu Salad. Packed with apples, quinoa, dried cranberries, and the bitter bite of kale, add your favorite dressing or use coconut aminos to keep it gluten free!
SHOULD TOFU BE COOKED BEFORE ADDING TO SOUP?
Tofu is technically already cooked, so it can be used in raw preparations. But for this crispy tofu soup recipe, I always cook the tofu first.
For the crispiest tofu, be sure to press all the excess water out of the block before marinating. This gives the tofu a firm, crunchy outside but a soft, pillowy inside. Best of both worlds!
DOES TOFU MELT IN SOUP?
While I love all types of tofu, they are not created equally. Soft tofu is great, but it is not a good option for this tofu soup recipe.
If you use a softer tofu, it will begin to melt into the soup once it warms up. It is also impossible to sauté soft tofu like the crispy cubes I used.
WHAT KIND OF TOFU IS BEST FOR SOUP?
For the best tofu soup, be sure to use firm or extra firm tofu. I use firm tofu for many of my recipes, so I always have some on hand.
You can also make this tofu in the air fryer!
MORE AMAZING RECIPES
Hearty, flavorful, and packed with veggies, this simple Tofu Noodle Soup aka Vegan Chicken Noodle Soup is the perfect pot of delicious comfort on any day!
Did you know you can make fried rice in the air fryer? Seriously! Forget the takeout this weekend and make the best fried rice recipe with whatever you have in the fridge.
Tofu Manchurian is a super saucy Asian-inspired meal straight from the air fryer! Toss this crispy tofu in homemade Manchurian sauce for a delicious weeknight dinner at home.
If you love this tofu soup recipe, try this delicious miso soup with tofu and kale! It's so delicate and flavorful, perfect for an Asian-inspired dinner!
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Tofu Soup
Equipment
- EZ Tofu Press
- Nonstick skillet
- Saucepan
Ingredients
Tofu Marinade Ingredients
- 1 block firm tofu
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- 2 tablespoons light soy sauce
- 1 tablespoon sriracha
- 2 teaspoons vegetable oil
Broth Ingredients
- ½ teaspoon sesame oil
- 2 cloves garlic minced
- ¼ teaspoon ginger minced
- 4 cups vegetable broth low sodium
- 2 teaspoons soy sauce
Toppings and Noodles
- 1 teaspoon vegetable oil
- 8 ounces cremini mushrooms washed and sliced
- 1 bunch bok choy chopped
- 1 cup sprouts washed and drained
- 1 12-ounce pack fresh noodles or 2 packs dried ramen noodles
- 2 to 3 tablespoons green onions chopped, for garnish
Instructions
- Drain and press tofu using EZ Tofu Press to remove any excess water.
- In a medium bowl, mix ginger powder, garlic powder, soy sauce, and sriracha together.
- Cut tofu into medium cubes, and place in marinade. Toss gently. Leave aside for 30 minutes.
- When ready to cook, heat nonstick skillet over medium heat with vegetable oil. Cook marinated tofu on each side until golden and crispy.
- Heat a saucepan over medium heat with sesame oil. Cook garlic and ginger for a few seconds. Add broth and soy sauce. Increase to high heat, and bring to a simmer. Reduce heat and simmer for 5 minutes.
- Heat a nonstick skillet with oil. Cook mushrooms and boy choy until tender. Divide noodles
- To assemble the soup, add noodles to the bowl, and top with broth. Add crispy tofu, and all your veggies.
Notes
- If using dried ramen noodles, boil according to the package directions before adding to broth.
Nutrition
So yummy and easy!
HI Susan! So glad you liked it! I plan to make some this weekend, its getting so chilly lately!
Had this for a sick day meal and it really hit the spot! Will be making this again!