Rainbow Tofu Soup Recipe

Prepare aromatics

Peel and finely mince the garlic. Peel and grate or finely mince the ginger. Set aside.

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger and sauté 1–2 minutes until fragrant but not browned.

Add the vegetable broth and water to the pot, then stir in the soy sauce, rice vinegar, sesame oil, salt, and black pepper. Bring the broth to a gentle simmer over medium-high heat.

While the broth begins to warm, drain the extra-firm tofu and press gently between paper towels or a clean kitchen towel to remove excess moisture for 5–10 minutes. Cut the tofu into 3/4–1 inch cubes.

In a small bowl, toss the tofu cubes with the cornstarch until lightly coated. This helps them hold shape and gives a slight silkiness when simmered.

Heat a nonstick skillet over medium heat. Add a teaspoon of vegetable oil (from the amount above) and sear the tofu cubes 2–3 minutes per side until lightly golden. They do not need deep browning—just a bit of color. Transfer the tofu into the simmering broth gently.

Prepare all vegetables: thinly slice the bell peppers, shred the purple cabbage, julienne the carrot, wash the spinach, slice green onions, and chop cilantro. Add heartier vegetables first to the simmering broth.

Add the carrots and sliced bell peppers to the simmering broth with tofu. Simmer 3–4 minutes until slightly tender but still crisp and colorful.

Add shredded cabbage and simmer 1–2 minutes until it softens slightly.

Stir in the baby spinach and green onions and simmer another 30–60 seconds — just until the spinach wilts.

Taste the broth and adjust seasoning with additional soy sauce or salt, and a squeeze of lime if needed.

If using rice vermicelli or udon, cook according to package instructions in a separate pot or directly in the simmering broth (if using quickly-cooking rice vermicelli) until just tender. Drain if cooked separately and divide among bowls.

Ladle the hot broth, tofu and vegetables over noodles (or directly into bowls if not using noodles).

Garnish each bowl with chopped cilantro, sliced green onions, a pinch of red pepper flakes if using, and a lime wedge to squeeze on top.

Serve immediately while hot.