Vegetable Tofu Soup Recipe

Prepare aromatics

Peel and thinly slice or grate the ginger. Mince the garlic. Trim green onions and slice white and light-green parts thinly; reserve dark-green tops for garnish.

In a medium saucepan, combine vegetable broth and 1 cup water. Add the ginger, minced garlic, and the white/light-green parts of the scallions. Bring to a gentle simmer over medium heat.

Stir in soy sauce, sesame oil, salt, and black pepper. Taste and adjust seasoning if needed — remember tofu will absorb some saltiness.

While broth heats, prepare vegetables: peel and thinly slice the carrot, slice mushrooms, and rinse spinach (or chop bok choy). Drain tofu and pat dry with paper towels; cut into 1/2-inch cubes.

When broth is simmering, add carrots and mushrooms. Simmer gently for 4–5 minutes, until carrots begin to soften.

Add tofu cubes and frozen vegetables (corn and peas, if using). Simmer 2–3 minutes just to heat through and to let flavors combine.

Stir in the spinach (or bok choy) and cook for another 1–2 minutes until wilted but still bright.

Make a cornstarch slurry by whisking 1 teaspoon cornstarch with 1 tablespoon cold water until smooth.

With the soup at a gentle simmer, slowly drizzle in the slurry while stirring. Simmer 1 minute until the soup slightly thickens. If you prefer a thinner broth, omit the slurry.

Turn off heat. Taste and adjust seasoning (soy or salt) as desired. Ladle soup into two bowls and garnish with reserved dark-green scallion tops, toasted sesame seeds, cilantro (or more green onion), and a pinch of red pepper flakes if using.