Spring Tofu Soup Recipe

Spring Tofu Soup Recipe is your gateway to a light, nourishing, and incredibly flavorful meal perfect for those crisp spring days. This recipe is brilliantly versatile, allowing you to adapt it with your favorite seasonal vegetables, making it a go-to solution for a healthy and satisfying lunch or light dinner.

Key Ingredients for Spring Tofu Soup Recipe

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
• 6 cups vegetable broth
• 1 (14-ounce) block firm or extra-firm tofu, pressed and cubed
• 1 cup chopped broccoli florets
• 1 cup snow peas, trimmed
• 1 cup sliced carrots
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 teaspoon sesame oil
• Salt and freshly ground black pepper to taste
• Optional garnishes: sliced green onions, a swirl of sriracha, a squeeze of lime juice

How to Make Spring Tofu Soup Recipe

This Spring Tofu Soup Recipe is a breeze to prepare, offering a wonderfully comforting and intensely flavorful experience in under 30 minutes. Its simple yet elegant broth, tender tofu, and vibrant spring vegetables create a satisfying meal that feels both light and hearty. The preparation time is approximately 15 minutes, with about 15 minutes of cooking.

Step-by-Step Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
2. Infuse Flavors: Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic. Add the ground turmeric, ground cumin, and red pepper flakes (if using). Cook for 30 seconds more, stirring constantly, until the spices are fragrant.
3. Add Broth and Tofu: Pour in the vegetable broth and bring it to a simmer. Add the cubed pressed tofu to the simmering broth.
4. Introduce Spring Vegetables: Add the broccoli florets, snow peas, and sliced carrots to the pot. Stir everything together.
5. Simmer and Cook Vegetables: Reduce the heat to low, cover the pot, and let the soup simmer for about 5-7 minutes, or until the vegetables are tender-crisp. You want them cooked through but still retaining a slight bite.
6. Season and Finish: Stir in the chopped cilantro, chopped parsley, soy sauce (or tamari), and sesame oil. Taste the soup and season with salt and freshly ground black pepper as needed.
7. Serve: Ladle the hot Spring Tofu Soup Recipe into bowls. Garnish with sliced green onions, a swirl of sriracha, or a squeeze of lime juice, if desired.

Why You’ll Love This Spring Tofu Soup Recipe

You’ll adore this Spring Tofu Soup Recipe for its incredible lightness and vibrant, clean flavors that truly embody the essence of spring. The star of this dish is the perfectly seasoned, flavorful broth brimming with tender tofu and a medley of crisp, fresh vegetables that are both nourishing and delightfully satisfying. Making this soup at home is remarkably cost-effective compared to store-bought or restaurant versions, allowing you to enjoy a healthy, delicious meal without breaking the bank, especially when using seasonal produce.

This delightful soup offers a wonderful alternative to heartier noodle soups, providing a lighter yet equally comforting experience that won’t weigh you down. The fresh herbs and subtle spice notes elevate every spoonful, making it a truly invigorating dish. Don’t hesitate to customize it with your favorite spring greens or a sprinkle of chili flakes for an extra kick. Give this Spring Tofu Soup Recipe a try today – your taste buds will thank you!

Storing and Reheating Tips

Storing Leftovers:

• Allow the Spring Tofu Soup Recipe to cool completely before storing.
• Transfer the cooled soup to an airtight container.
• Store the soup in the refrigerator for up to 3-4 days.

Reheating:

• Stovetop: The best method is to gently reheat the soup in a pot over medium-low heat. Stir occasionally until heated through. Avoid boiling vigorously, as this can break down the tofu.
• Microwave: If microwaving, pour the soup into a microwave-safe bowl. Heat in 30-60 second intervals, stirring in between, until hot.
• Freezing: While this soup freezes reasonably well, it’s best enjoyed fresh. If you choose to freeze, ensure the soup is completely cooled. Store in freezer-safe containers or bags, leaving a little headspace for expansion. It can be frozen for up to 1-2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

This Spring Tofu Soup Recipe is a delightful embodiment of fresh flavors and nourishing ingredients, perfect for a light and satisfying meal. We genuinely encourage you to give it a try and embrace the vibrant tastes of spring in your kitchen. It’s a simple, wholesome dish that’s sure to become a favorite.

Spring Tofu Soup Recipe

A light, nourishing, and incredibly flavorful Spring Tofu Soup perfect for crisp spring days. This recipe is brilliantly versatile, allowing you to adapt it with your favorite seasonal vegetables, making it a go-to solution for a healthy and satisfying lunch or light dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course: Soup

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion finely chopped
• 2 cloves garlic minced
• 1-inch piece fresh ginger grated
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
• 6 cups vegetable broth
• 1 (14-ounce) block firm or extra-firm tofu pressed and cubed
• 1 cup broccoli florets chopped
• 1 cup snow peas trimmed
• 1 cup carrots sliced
• 1/4 cup fresh cilantro chopped
• 1/4 cup fresh parsley chopped
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 teaspoon sesame oil
• salt and freshly ground black pepper to taste

Optional garnishes

• sliced green onions
• a swirl of sriracha
• a squeeze of lime juice

Equipment

• Large pot or Dutch oven

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
   1 tablespoon olive oil, 1 medium yellow onion
2. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic. Add the ground turmeric, ground cumin, and red pepper flakes (if using). Cook for 30 seconds more, stirring constantly, until the spices are fragrant.
   2 cloves garlic, 1-inch piece fresh ginger, 1 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes
3. Pour in the vegetable broth and bring it to a simmer. Add the cubed pressed tofu to the simmering broth.
   6 cups vegetable broth, 1 (14-ounce) block firm or extra-firm tofu
4. Add the broccoli florets, snow peas, and sliced carrots to the pot. Stir everything together.
   1 cup broccoli florets, 1 cup snow peas, 1 cup carrots
5. Reduce the heat to low, cover the pot, and let the soup simmer for about 5-7 minutes, or until the vegetables are tender-crisp. You want them cooked through but still retaining a slight bite.
6. Stir in the chopped cilantro, chopped parsley, soy sauce (or tamari), and sesame oil. Taste the soup and season with salt and freshly ground black pepper as needed.
   1/4 cup fresh cilantro, 1/4 cup fresh parsley, 1 tablespoon soy sauce or tamari, 1 teaspoon sesame oil, salt and freshly ground black pepper
7. Ladle the hot Spring Tofu Soup Recipe into bowls. Garnish with sliced green onions, a swirl of sriracha, or a squeeze of lime juice, if desired.
   sliced green onions, a swirl of sriracha, a squeeze of lime juice

Notes

Allow the Spring Tofu Soup Recipe to cool completely before storing. Transfer the cooled soup to an airtight container. Store the soup in the refrigerator for up to 3-4 days. Gently reheat the soup in a pot over medium-low heat. Avoid boiling vigorously.