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Vegetarian Tofu Soup

    Vegetarian Tofu Soup

    Tofu soup is an Asian soup that pairs well with other Asian dishes. It is given as an appetiser and is also highly soothing for a sore throat or cold. This vegan and gluten-free tofu soup may be prepared in either an instant pot or on the stovetop.

    This vegetarian tofu soup using silken tofu may be prepared in less than thirty minutes with minimal effort. It is ideal for spring, fall, and winter and may be made in advance for meal prepping.

    Ingredients

    Vegetarian Tofu Soup

    This vegetarian tofu soup does not include any eggs. The flavour is delicious and moderately peppery.

    Vegetable broth is prepared with silken tofu, fresh vegetables, dark soy sauce, ginger-garlic, spice, and toasted sesame oil.

    I’ve used mushrooms, broccoli, spinach, and green onions in this dish. I used baby bella mushrooms, but shiitake and button mushrooms may also be utilised.

    It is a soup that may accommodate a variety of vegetables, such as baby corn and bamboo shoots. Some onion greens are utilised as a garnish.

    The soup’s dark hue derives from dark soy sauce. If you use ordinary sauce, the soup will still have a delicious flavour, but its colour will be pale.

    A cornflour slurry thickens this soup. Mixing cornflour and water until there are no lumps produces this substance.

    You can modify the amount of chilli sauce and pepper to achieve the desired level of spiciness.

    Instructions

    This veggie tofu soup can be prepared in an instant pot or on a stovetop, which will require close supervision.

    To prepare the tofu soup in the instant pot, first, activate the saute function, and then, when it is heated, add the oil. After sautéing ginger and garlic, add mushrooms. Stir in the vegetable broth, soy sauce, and salt before serving. Using a spatula, deglaze the bottom of the instant pot.

    Five minutes of high-pressure pressure cooking. Instant pot will take some time to reach pressure, after which there will be a 5-minute countdown. Move the pressure release knob to the vented position until the silver pin drops to perform a fast release.

    Turn on the sauté function and add the broccoli florets, spinach, and white pepper to the pan. Once the soup reaches a boil and the broccoli florets are cooked, gradually stir in the cornflour slurry until it reaches the desired consistency.

    Add the silken tofu cubes to the broth and mix them in gently. While serving, garnish the soup with some green onion tops.

    In a large saucepan over medium heat, sauté the ginger and garlic in toasted sesame oil to prepare the veggie tofu soup. Then, sauté the mushrooms before adding the vegetable broth, broccoli florets, dark soy sauce, and salt.

    Allow it to simmer until the broccoli florets are cooked over medium-high heat. Add spinach and cornflour slurry until the desired consistency is reached. Finally, add the soft tofu and gently swirl it into the soup. While serving, add some pepper and onion greens.

    Variations

    Vegetarian Tofu Soup

    The only gluten-containing component in the soup is the dark soy sauce. To make it gluten-free, substitute tamari sauce for soy sauce.

    It is a soup that may accommodate a variety of vegetables, such as baby corn and bamboo shoots. Some onion greens are utilised as a garnish.

    You can modify the amount of chilli sauce and pepper to achieve the desired level of spiciness.

    Serving suggestions

    This soup can be accompanied by rice, wild rice, brown rice, or noodles. Additionally, it can be eaten alongside lo mein and fried rice.

    Equipment

    I have cooked this tofu soup in a 6-quart instant pot, but it can also be made in a 3-quart quick pot. Instant pots with a capacity of 6 quarts or more are capable of producing soup in larger quantities.

    Ideal for preparing this soup on the stovetop is a large pot with a minimum capacity of 3 quarts.

    Storage

    In an airtight container, tofu soup can be refrigerated for four to five days. This soup can be made in advance for meal planning. Simply reheat the soup in the microwave, on the stovetop, or in the instant pot when you are ready to serve.

    Due to the cornflour slurry, the soup may thicken slightly after being refrigerated; therefore, if necessary, add extra water or vegetable broth while reheating to achieve the proper consistency.

    FAQ

    Can you put raw tofu in soup?
    Yes, you can put raw soft tofu in the tofu soup. There is no need to cook the tofu before adding it to the soup.

    Will tofu melt in soup?
    No, tofu will not melt in the soup. However, it can break while stirring or mixing the soup.

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