Tofu Soup

This delicious vegan soup is so easy to make and full of Asian flavors! The crispy tofu is marinated in just 30 minutes for a soup that takes minutes, not hours.

Course Main Course, Soup

Cuisine Asian, Vegan

Keyword crispy tofu soup, tofu soup

Prep Time 15

Cook Time 15

Marinade Time 30

Total Time 1

Servings

Calories 617kcal

Author Alysen

Equipment

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