30+ Easy and Nutritious Asian Tofu Soup Recipes to Try Today

Tofu has long been a staple ingredient in many Asian cuisines, praised for its versatility, mild flavor, and ability to absorb the spices and seasonings it’s cooked with.

One of the best ways to enjoy tofu is in soups, where its delicate texture contrasts beautifully with rich broths and aromatic seasonings.

Whether you’re craving something comforting and warm or looking for a dish to bring vibrant flavors to your dinner table, Asian tofu soups offer a wide variety of options to satisfy every palate.

From the tangy heat of Thai-inspired broths to the soothing, umami-filled Japanese miso soup, these tofu-based soups are both healthy and delicious.

In this collection of 30+ Asian Tofu Soup Recipes, we explore a variety of comforting and flavorful soups from across Asia. Each recipe showcases tofu’s ability to shine in different broths, whether they’re light, spicy, savory, or sour.

Whether you are a tofu lover or new to this plant-based protein, these soups are an excellent way to incorporate more tofu into your diet, while enjoying bold flavors and hearty ingredients. Dive into these recipes and discover your new favorite tofu soup!

30+ Easy and Nutritious Asian Tofu Soup Recipes to Try Today

Asian tofu soups are not only a comforting meal, but they also offer a healthy and delicious way to enjoy tofu in all its versatile forms.

From the rich, miso-based broths of Japan to the fiery and aromatic soups of Thailand, these recipes provide a variety of tastes and textures to keep your meals interesting and satisfying.

Whether you prefer something light and simple or bold and spicy, tofu soups are a fantastic way to explore the diverse flavors of Asian cuisine.

So grab your favorite tofu, pick a recipe, and enjoy a bowl of warmth that’s full of flavor and goodness!

Spicy Korean Tofu Soup (Kimchi Jjigae)

Kimchi Jjigae is a popular Korean stew made with fermented kimchi, tofu, and vegetables. This spicy and savory dish offers a warm, comforting meal perfect for cold weather. The rich umami from the fermented kimchi and the soft tofu creates a balance of flavors that make it both hearty and satisfying. Whether served with steamed rice or as a standalone dish, Kimchi Jjigae is an iconic Korean comfort food that packs a punch with its spicy, tangy broth.

Ingredients:

• 1 cup of kimchi, chopped
• 1 block of firm tofu, cut into cubes
• 1/2 onion, sliced
• 1 tablespoon of sesame oil
• 1 tablespoon of gochujang (Korean chili paste)
• 1 tablespoon of soy sauce
• 3 cups of vegetable or beef broth
• 1 teaspoon of minced garlic
• 1 tablespoon of chili flakes (optional, for extra spice)
• 1/2 teaspoon of sugar
• 2 green onions, chopped
• 1 teaspoon of toasted sesame seeds

Instructions:

1. Heat the sesame oil in a large pot over medium heat. Add the garlic and onions, sautéing for about 2 minutes until fragrant.
2. Stir in the chopped kimchi and cook for another 3-4 minutes, allowing it to caramelize slightly.
3. Add the gochujang, soy sauce, sugar, and chili flakes (if using). Stir well to combine.
4. Pour in the broth, bring it to a boil, then reduce the heat and simmer for 10-15 minutes, allowing the flavors to meld together.
5. Add the tofu cubes and cook for another 5 minutes to heat through.
6. Garnish with chopped green onions and sesame seeds before serving.

Spicy Korean Tofu Soup, or Kimchi Jjigae, is an incredibly flavorful dish that showcases the richness of Korean cuisine. The mix of fermented kimchi and tofu creates a complex flavor profile that is both spicy and umami-packed. The recipe can easily be adjusted to suit your spice tolerance, and it pairs wonderfully with a bowl of steamed rice. This hearty soup is perfect for cold nights, bringing warmth and comfort in every bite.

Japanese Silken Tofu Soup (Agedashi Tofu)

Agedashi Tofu is a beloved Japanese dish known for its delicate, deep-fried silken tofu served in a warm, savory broth. The tofu’s crispy exterior contrasts beautifully with its smooth, melt-in-your-mouth interior, making each bite a delightful combination of textures. The dashi-based broth brings a subtle umami flavor that complements the tofu, making this dish both light and satisfying. Agedashi Tofu is often enjoyed as an appetizer or a side dish in Japanese meals.

Ingredients:

• 1 block of silken tofu, cut into cubes
• 1/4 cup of cornstarch
• 1 cup of dashi broth (or substitute with vegetable broth)
• 2 tablespoons of soy sauce
• 1 tablespoon of mirin
• 1 teaspoon of rice vinegar
• 1/2 teaspoon of grated daikon (optional)
• 2 green onions, sliced
• 1 tablespoon of bonito flakes (optional)
• Vegetable oil, for frying

Instructions:

1. Drain the tofu and cut it into cubes. Pat it dry gently with a paper towel to remove excess moisture.
2. Heat the vegetable oil in a deep pan over medium heat. While the oil is heating, lightly coat the tofu cubes in cornstarch.
3. Fry the tofu cubes in the hot oil until golden brown on all sides, about 2-3 minutes. Remove the tofu from the oil and drain on a paper towel.
4. In a separate pot, combine the dashi broth, soy sauce, mirin, and rice vinegar. Bring it to a gentle simmer.
5. Place the fried tofu cubes in a serving dish, and pour the simmering broth over the tofu.
6. Garnish with grated daikon, sliced green onions, and bonito flakes if desired.

Japanese Silken Tofu Soup (Agedashi Tofu) is a light yet flavorful dish that combines the crispy texture of fried tofu with the savory depth of dashi broth. The simplicity of the ingredients makes it easy to prepare while offering a delicate balance of flavors. Whether enjoyed as an appetizer or side dish, Agedashi Tofu is an elegant choice for any Japanese-inspired meal. It’s a comforting dish that perfectly showcases the beauty of Japanese cuisine through its harmony of textures and flavors.

Thai Coconut Tofu Soup (Tom Kha Tofu)

Tom Kha Tofu is a Thai-inspired soup that combines the creaminess of coconut milk with the fresh, vibrant flavors of lemongrass, lime, and ginger. This rich and fragrant soup is typically made with chicken, but tofu offers a delicious vegetarian alternative that soaks up the aromatic broth perfectly. The heat from the chilies is balanced by the sweetness of the coconut milk, making this a satisfying and refreshing soup that’s perfect for any season.

Ingredients:

• 1 block of firm tofu, sliced
• 1 can (14 oz) of coconut milk
• 2 cups of vegetable broth
• 2 stalks of lemongrass, bruised
• 4-5 kaffir lime leaves
• 3-4 slices of galangal or ginger
• 2 Thai bird’s eye chilies, smashed
• 1 tablespoon of soy sauce
• 1 tablespoon of lime juice
• 1/2 cup of mushrooms, sliced
• 1/4 cup of fresh cilantro, chopped
• 1 tablespoon of fish sauce (optional, for non-vegan version)

Instructions:

1. In a large pot, combine the coconut milk and vegetable broth. Add the lemongrass, kaffir lime leaves, galangal (or ginger), and chilies. Bring the mixture to a simmer over medium heat.
2. Once simmering, add the tofu slices and mushrooms. Let the soup simmer for 10-12 minutes, allowing the flavors to infuse.
3. Stir in the soy sauce, lime juice, and fish sauce (if using). Taste and adjust seasoning as needed.
4. Remove from heat, discard the lemongrass and lime leaves, and serve hot.
5. Garnish with fresh cilantro before serving.

Tom Kha Tofu is a wonderfully fragrant and flavorful Thai soup that highlights the richness of coconut milk and the aromatic spices typical of Thai cuisine. The tofu absorbs the bold flavors of the broth, while the lemongrass, lime, and galangal create an irresistible balance of tangy, spicy, and savory notes. Whether you’re looking for a warming soup on a chilly day or a refreshing dish during warmer months, Tom Kha Tofu offers a perfect balance of comfort and refreshment. Its unique, rich flavors make it a standout dish that’s sure to become a favorite in your kitchen.

Vietnamese Tofu Soup (Canh Dau Hu)

Canh Dau Hu is a light, flavorful Vietnamese tofu soup that often incorporates seasonal vegetables, making it a fresh and healthy dish. This soup is simple yet comforting, with a savory broth made from vegetable stock and seasoned with fish sauce and garlic. The tofu, whether soft or firm, soaks up the broth’s flavors, while the herbs and vegetables add a fresh, vibrant element. Perfect as a side dish or a main course, Canh Dau Hu is a staple in Vietnamese home cooking that emphasizes fresh ingredients and balanced flavors.

Ingredients:

• 1 block of firm tofu, cut into cubes
• 4 cups of vegetable broth
• 1 tablespoon of vegetable oil
• 1 onion, sliced
• 2 tomatoes, quartered
• 1 cup of spinach or water spinach
• 1/2 cup of mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon of soy sauce or fish sauce
• 1 tablespoon of sugar
• Salt and pepper, to taste
• 1 teaspoon of sesame oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, sautéing until fragrant, about 3-4 minutes.
2. Stir in the tomatoes and cook until they begin to soften, about 5 minutes.
3. Pour in the vegetable broth and bring to a simmer. Add the soy sauce or fish sauce, sugar, and season with salt and pepper.
4. Once the broth is simmering, add the tofu cubes and mushrooms. Cook for 5 minutes, allowing the tofu to absorb the flavors.
5. Add the spinach and cook for an additional 2 minutes, until the spinach wilts.
6. Drizzle the sesame oil into the soup and stir well.
7. Serve hot, garnished with fresh cilantro.

Vietnamese Tofu Soup (Canh Dau Hu) offers a delicate balance of savory, fresh, and earthy flavors. The simplicity of the ingredients, combined with the broth’s rich flavor, makes this dish incredibly satisfying without being heavy. This soup is a great option for a light lunch or a refreshing dinner, perfect for any time of the year. The vegetables bring a pop of freshness, while the tofu adds protein and a comforting texture. This soup showcases the beauty of Vietnamese cooking with its emphasis on fresh, vibrant ingredients.

Chinese Hot and Sour Tofu Soup (Suan La Tofu Tang)

Suan La Tofu Tang is a classic Chinese hot and sour tofu soup that delivers an invigorating combination of spicy and tangy flavors. The tofu is simmered in a flavorful broth made from soy sauce, vinegar, and chili paste, balanced with the umami of mushrooms and a subtle touch of sesame oil. This soup is perfect for those who enjoy bold flavors and a comforting, warming dish. The addition of bamboo shoots and tofu gives it a satisfying texture that pairs wonderfully with steamed rice.

Ingredients:

• 1 block of firm tofu, sliced into thin strips
• 4 cups of vegetable or chicken broth
• 1 tablespoon of soy sauce
• 2 tablespoons of rice vinegar
• 1 tablespoon of chili paste or chili oil
• 1 tablespoon of sesame oil
• 1/2 cup of mushrooms, sliced
• 1/2 cup of bamboo shoots, julienned
• 2 cloves of garlic, minced
• 1 teaspoon of sugar
• 1/2 teaspoon of white pepper
• 1 tablespoon of cornstarch mixed with 2 tablespoons of water (for thickening)
• 2 green onions, chopped (for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. In a large pot, bring the broth to a simmer over medium heat. Add the soy sauce, rice vinegar, chili paste, sesame oil, garlic, and sugar. Stir to combine.
2. Add the mushrooms and bamboo shoots, and simmer for about 5 minutes until the vegetables begin to soften.
3. Carefully add the tofu strips to the pot and cook for 5-7 minutes to allow the tofu to absorb the flavors of the broth.
4. Stir in the cornstarch mixture to thicken the soup, and simmer for an additional 2-3 minutes until the soup reaches your desired consistency.
5. Season with white pepper and adjust the vinegar or chili paste if you prefer more tang or heat.
6. Garnish with fresh green onions and cilantro before serving.

Chinese Hot and Sour Tofu Soup (Suan La Tofu Tang) is a dish that packs a punch with its complex, balanced flavors. The combination of spicy chili paste, tangy vinegar, and the earthy mushrooms creates an unforgettable broth, while the tofu absorbs all the wonderful seasonings. This soup is perfect for anyone craving a bold, flavorful meal that’s both comforting and invigorating. It can easily be adjusted to suit your spice preference, and its satisfying combination of tofu, bamboo shoots, and vegetables makes it a wholesome and fulfilling dish.

Malaysian Tofu and Vegetable Soup (Sup Tahu)

Sup Tahu is a light, nourishing Malaysian tofu soup that is filled with vegetables and aromatic herbs. This soup is often enjoyed as a warm, comforting meal, especially in the cooler months. The base is made with a simple vegetable broth, flavored with ginger, garlic, and soy sauce, which adds a savory depth to the dish. The tofu and vegetables, such as carrots, corn, and mushrooms, absorb the flavors of the broth, making each spoonful satisfying. Sup Tahu is a perfect balance of lightness and flavor, perfect for both vegetarians and meat-eaters alike.

Ingredients:

• 1 block of firm tofu, cut into cubes
• 4 cups of vegetable broth
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• 1 carrot, sliced
• 1/2 cup of corn kernels
• 1/2 cup of mushrooms, sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 1 tablespoon of oyster sauce (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger, sautéing for 2-3 minutes until fragrant.
2. Add the vegetable broth to the pot, followed by the soy sauce, oyster sauce (if using), and salt and pepper. Bring to a simmer.
3. Add the sliced carrots, corn kernels, and mushrooms to the pot. Simmer for about 5 minutes until the vegetables are tender.
4. Gently add the tofu cubes to the pot and simmer for an additional 5-7 minutes to allow the tofu to soak up the broth.
5. Taste and adjust the seasoning with more soy sauce or salt if needed.
6. Serve hot, garnished with fresh cilantro.

Malaysian Tofu and Vegetable Soup (Sup Tahu) is a wholesome and nourishing dish that brings together the vibrant flavors of fresh vegetables and tofu in a light yet flavorful broth. The simple ingredients, enhanced by the savory soy and oyster sauces, create a comforting and satisfying meal. This soup is versatile and can easily be adjusted with seasonal vegetables or your favorite tofu variety. It’s perfect for a quick lunch, a light dinner, or as part of a larger meal. Sup Tahu exemplifies the balance of flavors found in Malaysian cuisine and is a dish that can be enjoyed by everyone.

Thai Tofu Coconut Soup (Tom Kha Tofu)

Tom Kha Tofu is a fragrant and creamy Thai soup that combines the richness of coconut milk with the bright, bold flavors of lemongrass, galangal, and kaffir lime leaves. This tofu version of the classic Tom Kha Gai (chicken soup) is a comforting, yet refreshing dish that’s perfect for those who love a balance of sweet, sour, and savory flavors. The tofu absorbs the deliciously aromatic broth, while the coconut milk gives the soup a smooth, velvety texture. Paired with fresh herbs, mushrooms, and a touch of lime juice, this soup is a flavorful and satisfying meal on its own or as part of a Thai-inspired spread.

Ingredients:

• 1 block of firm tofu, cut into cubes
• 4 cups of coconut milk
• 1 cup of vegetable broth
• 2 stalks of lemongrass, bruised and cut into pieces
• 3 slices of galangal or ginger (if galangal is unavailable)
• 3 kaffir lime leaves, torn into pieces
• 1 cup of mushrooms, sliced
• 1 small onion, sliced
• 1-2 Thai bird’s eye chilies, smashed (optional)
• 2 tablespoons of soy sauce or tamari
• 1 tablespoon of lime juice
• 1 teaspoon of sugar
• Fresh cilantro, for garnish
• Thai basil leaves, for garnish

Instructions:

1. In a large pot, combine the coconut milk, vegetable broth, lemongrass, galangal, and kaffir lime leaves. Bring to a simmer over medium heat and cook for about 10 minutes to allow the flavors to infuse the broth.
2. Add the mushrooms, tofu, and onions, and continue to simmer for another 5 minutes until the tofu is heated through and the mushrooms have softened.
3. Season the soup with soy sauce, lime juice, and sugar, adjusting the flavor to your preference. If you like it spicier, add more smashed chilies.
4. Remove from heat and discard the lemongrass, galangal, and kaffir lime leaves.
5. Ladle the soup into bowls and garnish with fresh cilantro and Thai basil leaves before serving.

Tom Kha Tofu is a rich and aromatic Thai soup that brings together the best of coconut milk, herbs, and spices. Its balance of spicy, sour, and savory notes creates a delightful complexity, while the tofu provides a satisfying texture. The creaminess of the coconut milk makes this soup both comforting and indulgent, yet the fresh herbs and lime juice keep it refreshing. This soup is perfect for those looking for a warm, flavorful meal that offers a taste of authentic Thai cuisine, and it can be enjoyed as a light dinner or a hearty appetizer.

Korean Tofu Soup (Sundubu Jjigae)

Sundubu Jjigae is a comforting, spicy Korean tofu stew that’s perfect for a warming meal. Made with silken tofu, vegetables, and a flavorful broth, this dish is often served bubbling hot and can be enjoyed with steamed rice. The base of the soup is typically made with gochujang (Korean chili paste) and gochugaru (chili flakes), which lend a deep, rich heat and umami flavor to the dish. This version uses tofu as the main protein, creating a soft, velvety texture that pairs perfectly with the spicy broth and the tender vegetables. A hearty, satisfying dish, Sundubu Jjigae is perfect for a cold day or when you’re craving something spicy and filling.

Ingredients:

• 1 block of silken tofu, cut into large cubes
• 4 cups of vegetable broth or water
• 1 tablespoon of vegetable oil
• 1 small onion, sliced
• 1 zucchini, sliced
• 1/2 cup of mushrooms, sliced
• 2 tablespoons of gochujang (Korean chili paste)
• 1 tablespoon of gochugaru (Korean chili flakes)
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil
• 2 cloves garlic, minced
• 1/2 teaspoon of sugar
• Salt, to taste
• 1 egg (optional, for added richness)
• Green onions, chopped (for garnish)
• Sesame seeds, for garnish

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the onion, zucchini, and mushrooms, sautéing until softened, about 5 minutes.
2. Add the garlic, gochujang, and gochugaru to the pot, stirring to combine. Cook for an additional 2 minutes to toast the spices.
3. Pour in the vegetable broth (or water), soy sauce, sesame oil, and sugar. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Gently add the tofu cubes to the pot and let the soup simmer for 5-7 minutes to allow the tofu to absorb the flavors of the broth.
5. If desired, crack an egg directly into the soup and allow it to poach in the hot broth for about 2-3 minutes, until the whites are set but the yolk is still runny.
6. Season the soup with salt to taste, then ladle into bowls.
7. Garnish with chopped green onions and sesame seeds before serving.

Korean Tofu Soup (Sundubu Jjigae) is a rich and hearty dish that provides a perfect balance of spice and warmth. The creamy silken tofu is the star of the dish, soaking up the savory, spicy broth and creating a comforting texture. The addition of vegetables and optional egg enhances the depth of the soup, making it both filling and nutritious. This dish is perfect for anyone looking for a warming, flavorful meal with a bit of heat. Enjoyed with a bowl of steamed rice, Sundubu Jjigae makes for a satisfying meal that will leave you feeling content and cozy.

Japanese Miso Tofu Soup (Miso Tofu Soup)

Miso Tofu Soup is a classic Japanese dish that combines the umami-rich flavor of miso with the soft, silky texture of tofu. The soup features a delicate, savory broth made from miso paste, which is then enriched with tofu and a variety of vegetables. This soup is incredibly simple to make, but it packs a punch of flavor, making it a perfect light meal or side dish. With its comforting warmth and wholesome ingredients, Miso Tofu Soup is an essential part of Japanese cuisine, loved for its balance of flavors and nourishing qualities.

Ingredients:

• 1 block of soft tofu, cut into cubes
• 4 cups of dashi (Japanese stock) or vegetable broth
• 2 tablespoons of white miso paste
• 1 tablespoon of soy sauce
• 1/2 cup of wakame seaweed (optional)
• 1 small onion, thinly sliced
• 1/2 cup of sliced mushrooms (shiitake or button mushrooms)
• 1 tablespoon of sesame oil
• 2 green onions, chopped (for garnish)

Instructions:

1. In a pot, bring the dashi or vegetable broth to a simmer over medium heat.
2. Add the miso paste and soy sauce to the broth, whisking to dissolve the miso completely.
3. Stir in the sliced mushrooms, onion, and wakame seaweed (if using), and simmer for about 5 minutes until the vegetables soften.
4. Gently add the tofu cubes to the soup, and simmer for an additional 3-4 minutes, making sure the tofu is heated through.
5. Drizzle in the sesame oil for added depth of flavor and stir gently.
6. Ladle the soup into bowls and garnish with chopped green onions before serving.

Japanese Miso Tofu Soup is a simple yet flavorful dish that showcases the deep umami taste of miso paste. The combination of tofu, mushrooms, and seaweed creates a nourishing and satisfying meal, while the miso broth brings everything together with its rich, savory base. This soup is perfect for those looking for a light, healthy meal that is packed with flavor. Whether served as a side dish or a main, Miso Tofu Soup is a comforting choice that embodies the essence of Japanese home cooking.

Chinese Hot and Sour Tofu Soup

Chinese Hot and Sour Tofu Soup is a delicious, tangy, and spicy dish that combines tofu with earthy mushrooms, bamboo shoots, and a rich broth flavored with soy sauce, rice vinegar, and chili paste. This soup is perfect for those who enjoy a balance of heat and acidity. The tofu absorbs the deep flavors of the broth, while the bamboo shoots and mushrooms add texture and heartiness. Often served with a dash of white pepper and a sprinkle of green onions, this soup is a popular choice in Chinese cuisine for its comforting yet bold flavors. It’s a great option for a light yet flavorful meal that’s both satisfying and invigorating.

Ingredients:

• 1 block of firm tofu, cut into strips or cubes
• 4 cups of vegetable broth or water
• 1 cup of mushrooms, sliced (shiitake or button mushrooms)
• 1/2 cup of bamboo shoots, sliced
• 1 tablespoon of soy sauce
• 2 tablespoons of rice vinegar
• 1 tablespoon of chili paste or chili oil (adjust to heat preference)
• 1 teaspoon of sugar
• 1/2 teaspoon of white pepper (or to taste)
• 1 tablespoon of cornstarch mixed with 2 tablespoons of water (for thickening)
• 2 green onions, chopped (for garnish)
• Sesame oil, for drizzling

Instructions:

1. In a large pot, bring the vegetable broth to a boil over medium heat. Add the soy sauce, rice vinegar, chili paste, and sugar. Stir to combine and let the broth simmer for about 5 minutes to allow the flavors to meld.
2. Add the sliced mushrooms and bamboo shoots to the pot and cook for an additional 3-4 minutes until the mushrooms have softened.
3. Gently add the tofu strips or cubes to the pot and simmer for 5 minutes until the tofu is heated through.
4. Mix the cornstarch and water together to make a slurry, then slowly pour it into the soup, stirring constantly to thicken the broth slightly.
5. Season the soup with white pepper to taste and drizzle in a little sesame oil for added depth.
6. Ladle the soup into bowls and garnish with chopped green onions before serving.

Chinese Hot and Sour Tofu Soup is a perfect balance of spicy, tangy, and savory flavors, with the silky tofu absorbing the depth of the broth. The mushrooms and bamboo shoots add both texture and heartiness to the soup, making it a satisfying and flavorful dish. This soup is versatile, so you can adjust the heat level with more or less chili paste, and the addition of vinegar gives it a bright, refreshing acidity that cuts through the richness of the broth. Whether enjoyed as a starter or a main, this hot and sour tofu soup is a bold and comforting choice for anyone craving a little spice and flavor.

Vietnamese Tofu Pho

Vietnamese Tofu Pho is a plant-based twist on the beloved traditional pho, featuring silky tofu in a fragrant, clear broth made from star anise, cinnamon, ginger, and other aromatic herbs. Pho is a Vietnamese noodle soup that’s often enjoyed for breakfast or dinner, and the tofu provides a protein-packed alternative to the traditional beef or chicken. The broth is the star of this dish, with its balance of savory, sweet, and aromatic flavors. Fresh herbs like basil, cilantro, and bean sprouts are added to top off the soup, making it a light yet satisfying meal that’s perfect for any time of day.

Ingredients:

• 1 block of firm tofu, cut into strips or cubes
• 4 cups of vegetable broth
• 1 onion, quartered
• 2-inch piece of ginger, sliced
• 1 star anise
• 1 cinnamon stick
• 2 cloves
• 1 tablespoon of soy sauce
• 1 tablespoon of miso paste (optional for added umami)
• 1/2 tablespoon of sugar
• 200g rice noodles (pho noodles)
• Fresh basil leaves
• Fresh cilantro leaves
• Bean sprouts
• Lime wedges
• Jalapeño slices (optional, for heat)

Instructions:

1. In a large pot, combine the vegetable broth, onion, ginger, star anise, cinnamon stick, cloves, soy sauce, and sugar. Bring to a boil, then reduce the heat and simmer for 30-40 minutes to infuse the broth with all the spices.
2. While the broth is simmering, prepare the rice noodles according to the package instructions. Drain and set aside.
3. After the broth has simmered, strain out the solids (onion, ginger, and spices), leaving only the clear broth behind. Taste and adjust the seasoning with more soy sauce or sugar if needed.
4. Add the tofu cubes to the broth and simmer for an additional 5 minutes to heat through.
5. To serve, divide the cooked rice noodles between bowls. Pour the hot broth and tofu over the noodles.
6. Garnish with fresh basil, cilantro, bean sprouts, lime wedges, and jalapeño slices as desired.

Vietnamese Tofu Pho is a light and fragrant noodle soup that’s perfect for anyone looking for a flavorful, plant-based alternative to traditional pho. The broth, rich with the aromatic flavors of star anise, cinnamon, and ginger, is the highlight of this dish, while the tofu absorbs all the savory goodness. Topped with fresh herbs and served with rice noodles, it’s a satisfying, healthy meal that can be customized with your favorite toppings. Whether you’re looking for a quick weeknight dinner or a comforting weekend treat, this tofu pho will transport your taste buds straight to Vietnam with its vibrant and aromatic flavors.

Indonesian Tofu Soup (Soto Tahu)

Soto Tahu is an Indonesian tofu soup that is light yet bursting with bold flavors. Made with a flavorful broth spiced with turmeric, ginger, garlic, and lemongrass, this soup is both aromatic and satisfying. Tofu is the star of the dish, providing a protein-packed addition to the savory broth, along with vegetables like cabbage and bean sprouts. The addition of a hard-boiled egg and fresh herbs makes the dish even more complete. Soto Tahu is typically enjoyed with a side of steamed rice and sambal (chili paste) for an extra kick, offering a perfect balance of heat, freshness, and richness.

Ingredients:

• 1 block of firm tofu, cubed
• 4 cups of vegetable broth or water
• 1 tablespoon of vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2-inch piece of ginger, minced
• 1 stalk lemongrass, bruised and cut into pieces
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of ground coriander
• 1 teaspoon of soy sauce
• 1 tablespoon of lime juice
• 1/2 cup of shredded cabbage
• 1/2 cup of bean sprouts
• 1-2 hard-boiled eggs (optional)
• Fresh cilantro, for garnish
• Fried shallots, for garnish
• Steamed rice, for serving

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant, about 3-4 minutes.
2. Add the lemongrass, turmeric powder, and coriander, and cook for another minute to toast the spices.
3. Pour in the vegetable broth, soy sauce, and lime juice. Bring to a boil, then reduce to a simmer and cook for 10 minutes to allow the flavors to develop.
4. Add the tofu cubes, cabbage, and bean sprouts, and simmer for an additional 5-7 minutes until the vegetables are tender and the tofu is heated through.
5. To serve, ladle the soup into bowls. Top with a hard-boiled egg (if using), fresh cilantro, and fried shallots.
6. Serve the soup with steamed rice and sambal for added flavor.

Soto Tahu is a comforting Indonesian tofu soup that offers a delicious balance of spices and fresh ingredients. The turmeric-based broth gives the soup a warm, golden color and aromatic flavor, while the tofu and vegetables provide satisfying texture. The addition of hard-boiled eggs and fresh herbs elevates the dish, making it both hearty and refreshing. This soup is perfect for anyone craving a light but flavorful meal, and it pairs wonderfully with steamed rice for a complete, satisfying dish. Whether for a quick weeknight meal or a special weekend treat, Soto Tahu will transport you to the streets of Indonesia with every spoonful.

Thai Spicy Tofu Soup (Tom Yum Tofu)

Tom Yum Tofu is a spicy, sour, and aromatic Thai soup that’s perfect for anyone who loves bold flavors. This vegan-friendly version of the classic Tom Yum soup features tofu as the main protein, soaking up the fragrant broth made from lemongrass, kaffir lime leaves, galangal, and chilies. The addition of mushrooms, tomatoes, and lime juice brings a refreshing tanginess, while fish sauce (or soy sauce for a vegan version) provides a savory depth. This soup is perfect for warming up on a cold day or as a starter to a Thai-inspired meal.

Ingredients:

• 1 block of firm tofu, cut into cubes
• 4 cups of vegetable broth
• 2 stalks of lemongrass, smashed and cut into pieces
• 3-4 kaffir lime leaves, torn into pieces
• 1-inch piece of galangal, sliced (or substitute with ginger)
• 3-4 Thai bird’s eye chilies, smashed (adjust for heat preference)
• 1 cup of mushrooms, sliced (shiitake or oyster mushrooms work well)
• 1 tomato, cut into wedges
• 2 tablespoons soy sauce or fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Fresh cilantro leaves, for garnish
• Chili paste (optional, for extra spice)

Instructions:

1. In a large pot, bring the vegetable broth to a boil. Add the lemongrass, kaffir lime leaves, galangal, and chilies. Let the broth simmer for about 10-15 minutes to infuse the flavors.
2. Add the tofu cubes, mushrooms, and tomatoes to the pot. Simmer for an additional 5 minutes until the tofu is heated through and the mushrooms are tender.
3. Stir in the soy sauce or fish sauce, lime juice, and sugar. Taste the soup and adjust the seasoning, adding more lime juice for tanginess or soy sauce for saltiness.
4. Ladle the soup into bowls, garnish with fresh cilantro, and drizzle with chili paste if you prefer extra spice.
5. Serve hot, with a side of steamed rice if desired.

Thai Spicy Tofu Soup (Tom Yum Tofu) is a beautifully balanced dish with a perfect combination of spice, sourness, and savory flavors. The tofu absorbs the vibrant broth, creating a deeply flavorful experience with every spoonful. This dish can easily be customized by adjusting the heat or sourness to suit your personal taste. Whether you’re looking for a light yet flavorful meal or a side dish to complement a Thai feast, this Tom Yum Tofu soup is sure to satisfy your cravings.

Japanese Miso Tofu Soup

Japanese Miso Tofu Soup is a comforting, savory dish that combines the rich umami of miso with the soft texture of tofu. This light yet nourishing soup is a staple in Japanese cuisine, often served as part of a traditional meal. The miso paste creates a deep, satisfying broth, while tofu provides a creamy contrast to the broth. The addition of seaweed and green onions offers freshness and texture, making this soup a balanced, soothing dish perfect for any season.

Ingredients:

• 1 block of silken tofu, cut into cubes
• 4 cups of dashi (Japanese soup stock) or vegetable broth
• 3 tablespoons of miso paste (white or red)
• 1/2 cup of wakame seaweed (dried)
• 2 green onions, chopped
• 1 tablespoon of soy sauce (optional)
• 1 tablespoon of mirin (optional)
• Fresh cilantro or shiso leaves, for garnish (optional)

Instructions:

1. In a medium-sized pot, bring the dashi or vegetable broth to a simmer over medium heat.
2. While the broth is heating, soak the wakame seaweed in warm water for 5 minutes to rehydrate. Drain and set aside.
3. Once the broth is simmering, whisk in the miso paste until fully dissolved. You can use a small amount of the broth to dissolve the miso in a bowl before adding it to the pot.
4. Gently add the tofu cubes to the pot and simmer for 2-3 minutes, being careful not to break the tofu.
5. Stir in the rehydrated wakame seaweed and soy sauce or mirin, if using. Simmer for another 2 minutes to combine all the flavors.
6. Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro or shiso leaves, if desired.

Japanese Miso Tofu Soup is a warm, comforting dish that is incredibly simple yet rich in flavor. The miso broth provides a savory depth, while the tofu offers a creamy texture that balances the flavors perfectly. The addition of wakame seaweed and green onions brings both freshness and a slight oceanic taste, enhancing the overall experience. This soup is perfect as a light meal on its own or as a complement to a larger Japanese meal. It’s a versatile, healthy, and satisfying dish that’s easy to make and full of delicious umami.

Korean Tofu Stew (Soondubu Jjigae)

Korean Tofu Stew, or Soondubu Jjigae, is a spicy, flavorful stew made with soft tofu in a rich broth flavored with gochujang (Korean chili paste), garlic, and sesame oil. This dish is typically served bubbling hot and is perfect for those who love bold, spicy flavors. The stew includes ingredients like mushrooms, zucchini, and onions, and is often served with a raw egg added at the end of cooking for extra richness. This hearty and spicy soup is a favorite in Korean cuisine and can be made easily at home for a warming, comforting meal.

Ingredients:

• 1 block of soft tofu, cut into chunks
• 4 cups of vegetable broth or water
• 1 tablespoon sesame oil
• 1 small onion, sliced
• 1 zucchini, sliced
• 1 cup of mushrooms, sliced (shiitake or oyster mushrooms work well)
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 tablespoon gochugaru (Korean chili flakes, optional)
• 1 egg (optional)
• Green onions, chopped, for garnish
• Steamed rice, for serving

Instructions:

1. Heat the sesame oil in a large pot over medium heat. Add the onion, zucchini, and mushrooms, and sauté for 4-5 minutes until the vegetables are softened.
2. Add the gochujang and garlic to the pot, stirring to coat the vegetables in the paste. Cook for another 1-2 minutes to bring out the flavors.
3. Pour in the vegetable broth and soy sauce, and bring to a simmer. Let the broth cook for about 10 minutes, allowing the flavors to meld.
4. Gently add the soft tofu chunks to the pot, simmering for an additional 5-7 minutes to heat through.
5. If desired, crack the raw egg into the stew and let it cook for another 2 minutes until the egg whites are set, but the yolk is still runny.
6. Serve the stew hot, garnished with chopped green onions and accompanied by steamed rice.

Korean Tofu Stew (Soondubu Jjigae) is the ultimate comfort food, with its bold, spicy flavors and rich, savory broth. The soft tofu absorbs the deep, flavorful broth, making each spoonful a satisfying experience. Whether you choose to add an egg for extra richness or enjoy it without, this stew is both hearty and flavorful. Perfect for cold days or when you crave something spicy and comforting, Soondubu Jjigae is sure to warm you up and leave you feeling satisfied.

Note: More recipes are coming soon!