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Spring Tofu Soup Recipe

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.
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