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Vegetable & Tofu Soup Recipe

Name: Affinity Vegetarian Gardens Vegetable & Tofu Soup Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 cups vegetable broth (low-sodium); 1 cups water; 1 tbs olive oil; 1 cup yellow onion; 3 cloves garlic cloves, minced; 1 tsp fresh ginger, grated; 1 tbs low-sodium soy sauce; 1 tsp rice vinegar; 1 tsp dried thyme; 0.25 tsp crushed red pepper flakes; 0.75 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 14 oz extra-firm tofu, drained and pressed; 2 heads baby bok choy, halved lengthwise (or 2 cups chopped); 2 cups ripe tomatoes, diced (or canned diced, drained); 2 cups broccoli florets; 1 cup carrot, peeled and sliced thin on the bias; 2 stalks celery stalks, sliced; 2 pcs scallions (green onions), sliced (for garnish); 0.25 cups fresh cilantro or parsley (optional, chopped); 0.5 tsp sesame oil; 1 tsp cornstarch; 1 tbs cold water (for slurry); 2 wedges lime or lemon wedges (optional)

Inspired by Affinity Vegetarian Garden

Time35m

Serves4

Tofu with Bok Choy, tomato, broccoli, carrot, celery, cooked in vegetable soup broth

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Ingredients

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Broth & Aromatics

6 cups vegetable broth (low-sodium)

1 cups water

1 tbs olive oil

1 cup yellow onion

3 cloves Garlic cloves, minced

1 tsp Fresh ginger, grated

1 tbs low-sodium soy sauce

1 tsp Rice vinegar

1 tsp dried thyme

1/4 tsp Crushed red pepper flakes

3/4 tsp kosher salt

1/2 tsp Black pepper, freshly ground

Vegetables & Tofu

14 oz extra-firm tofu, drained and pressed

2 heads baby bok choy, halved lengthwise (or 2 cups chopped)

2 cups ripe tomatoes, diced (or canned diced, drained)

2 cups broccoli florets

1 cup carrot, peeled and sliced thin on the bias

2 stalks celery stalks, sliced

2 pcs scallions (green onions), sliced (for garnish)

1/4 cups fresh cilantro or parsley (optional, chopped)

Finishing & Optional

1/2 tsp Toasted sesame oil

1 tsp Cornstarch

1 tbs cold water (for slurry)

2 wedges lime or lemon wedges (optional)

Method

Broth & Aromatics

Prepare aromatics

Heat a large soup pot or Dutch oven over medium heat. Add 1 tablespoon olive oil. When oil shimmers, add the chopped onion and a pinch of salt. Sauté until the onion is translucent, about 4–5 minutes. Add the minced garlic and grated ginger and cook, stirring, until fragrant, about 30 seconds.

Build the broth

Pour in 6 cups vegetable broth and 1 cup water. Stir in 1 tablespoon low-sodium soy sauce, 1 teaspoon rice vinegar, 1 teaspoon dried thyme, 1/4 teaspoon crushed red pepper flakes, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Bring to a gentle simmer over medium-high heat.

Vegetables & Tofu

Prepare tofu

While the broth comes up to a simmer, prepare the tofu: remove from package, drain, and press for at least 10 minutes (wrap in clean towel and weight with a plate). Cut pressed tofu into 1/2-inch cubes. Optional: for a slightly firmer exterior, briefly pan-fry tofu cubes in a nonstick skillet with 1 teaspoon olive oil over medium-high heat until lightly golden on two sides (about 2–3 minutes per side). Set aside.

Add root vegetables

Add the sliced carrots and celery to the simmering broth. Simmer for 5 minutes to begin softening the root vegetables.

Add broccoli and tomatoes

Add the broccoli florets and diced tomatoes to the pot. Continue simmering for another 4–5 minutes until broccoli is bright green and just tender.

Add bok choy and tofu

Add the halved or chopped bok choy and the cubed (or pan-fried) tofu to the pot. Simmer gently for 2–3 minutes more, until bok choy leaves wilt and stems are tender-crisp and tofu is heated through.

Finishing & Serving

Adjust seasoning and thicken

Taste the soup and adjust seasoning with more salt or soy sauce if needed. If you prefer a slightly thicker broth, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then stir it into the simmering soup and cook for 1–2 minutes until the broth slightly thickens.

Finish with oils and herbs

Turn off the heat and stir in 1/2 teaspoon toasted sesame oil for a nutty finish. Stir in chopped cilantro or parsley if using. Ladle soup into bowls and garnish with sliced scallions and a lime or lemon wedge for squeezing over each bowl.

Serve

Serve hot. Leftovers keep well refrigerated for 3–4 days; reheat gently on the stovetop. For best texture, add fresh scallions and a squeeze of citrus when reheating.