This Vegetable Tofu Soup is a warm and nourishing dish made with fresh vegetables, tender tofu, and a savory broth.
It’s the kind of comfort food you can enjoy on a cold day, when you need a reset, or whenever you crave something soothing and healthy.
With just a few pantry ingredients, this simple soup comes together quickly and delivers big on taste.
Why You’ll Love This Recipe
Light and comforting, perfect for cozy nights or light lunches
Packed with fresh vegetables and plant-based protein
Budget-friendly and easy to customize
Naturally gluten-free and dairy-free
Ready in under 30 minutes with minimal prep
Ingredient Highlights
Chopped onion – Adds aromatic depth to the broth
Broccoli florets – Adds texture and color
Carrot slices – Naturally sweet and nutrient-rich
Sliced celery – Provides an earthy, savory flavor
Firm tofu – A great source of plant-based protein that holds its shape well
Water + chicken bouillon cubes – A quick and flavorful base
Salt & pepper – Simple seasonings to enhance taste
Bean sprouts – Stirred in at the end for crunch and freshness
Pro Tips Before You Start
Use low-sodium bouillon if you’re watching salt intake
Add a splash of soy sauce or sesame oil for extra umami
Cut vegetables evenly so they cook at the same rate
Swap chicken bouillon for veggie bouillon to make it vegetarian
Want spice? Add a pinch of red pepper flakes while simmering
How to Make Vegetable Tofu Soup
Step 1: Prep the Ingredients
Chop the onion, broccoli, carrot, and celery into small, uniform pieces.
Dice the firm tofu into bite-sized cubes. This makes cooking quick and even.
Step 2: Build the Soup Base
In a large pot, bring 4 cups of water to a boil over medium-high heat.
Add the chopped vegetables and tofu.
These create the hearty, wholesome base of the soup.
Step 3: Add Seasoning
Stir in 2 chicken bouillon cubes until fully dissolved.
Season with salt and pepper to taste.
Step 4: Simmer Gently
Lower the heat and let the soup simmer for 10–15 minutes.
The vegetables should be tender but not mushy, and the broth will develop deeper flavor.
Step 5: Add the Bean Sprouts
Stir in the bean sprouts and let cook for 2–3 more minutes.
They’ll retain their crunch and bring a refreshing finish.
Step 6: Serve and Enjoy
Remove from heat. Ladle the soup into bowls and serve hot.
It’s delicious on its own or paired with rice or crusty bread.
What to Serve It With
Steamed jasmine rice
Garlic toast or crusty bread
Simple cucumber salad for contrast
Kimchi or pickled veggies for a tangy kick
Variations & Substitutions
Use vegetable bouillon to keep it vegetarian
Add noodles or vermicelli for a heartier bowl
Swap tofu for cooked chicken or shrimp
Stir in baby spinach or kale for more greens
Add a few drops of sriracha for heat
Storage & Leftovers
Store soup in an airtight container in the fridge for up to 4 days
Reheat gently on the stove or in the microwave
Not ideal for freezing (tofu and sprouts can change texture)
FAQs
Can I make this soup vegetarian?
Absolutely! Just use vegetable bouillon instead of chicken bouillon.
Can I add noodles?
Yes, rice noodles or thin wheat noodles work great.
Cook them separately and add when serving.
Is this soup spicy?
Not at all! But you can easily make it spicy with red pepper flakes or hot sauce.
Can I use silken tofu instead?
Firm tofu is recommended because it holds its shape.
Silken tofu may break apart in the soup.
Do I have to use bean sprouts?
No, but they add a great crunchy contrast.
You can skip or replace with shredded cabbage or spinach.
Can I double the recipe?
Yes! Just use a larger pot and adjust seasoning to taste.
What’s the best way to reheat it?
Warm gently over medium heat on the stove.
Stir occasionally to keep everything evenly heated.
Final Thoughts
This easy Vegetable Tofu Soup is a gentle, satisfying dish I turn to again and again.
It’s proof that simple ingredients can deliver big flavor when treated with care.
Whether you’re cooking for comfort, health, or ease, this soup is always a good idea.
Simple Vegetable Tofu Soup
Ingredients
- 1/4 cup chopped onion
- 1 cup broccoli florets
- 1/2 cup carrot slices
- 1/4 cup sliced celery
- 1/2 cup diced firm tofu
- 4 cups water
- 2 cubes chicken bouillon
- Salt and pepper to taste
- 1/2 cup bean sprouts
Instructions
- Chop the onion, broccoli, carrots, and celery. Dice the tofu.
- Bring 4 cups of water to a boil in a pot.
- Add the vegetables and tofu.
- Stir in chicken bouillon cubes until dissolved. Season with salt and pepper.
- Simmer for 10–15 minutes until vegetables are tender.
- Add bean sprouts and cook 2–3 more minutes.
- Serve hot and enjoy!
- See full steps with tips & photos → https://mischacrossing.com/simple-vegetable-tofu-soup/
Notes
- Swap bouillon with low-sodium broth for cleaner flavor.
- Add mushrooms or snow peas for extra texture.
- For a heartier version, toss in cooked rice or noodles before serving.
