
Tofu soup is an Asian soup that can complement your Asian meals. It is served as an appetizer and is also very comforting when you have a cold or sore throat. This is a vegan and gluten-free tofu soup that can be made in the instant pot or on the stove top.
It is really very easy to make this vegetarian tofu soup with silken tofu in just under 30 minutes. It is perfect for spring, fall, or winter and can be made ahead of time for meal prep.
Ingredients
This is a vegetarian tofu soup and does not have eggs. It is savory and mildly spicy in taste.
It is made with silken tofu, fresh vegetables, dark soy sauce, ginger-garlic, seasoning, and some toasted sesame oil cooked in vegetable broth.
I have used mushrooms, broccoli, spinach, and green onions. I have used baby bella mushrooms but other varieties like shiitake or button mushrooms can be used as well.
It is a versatile soup and you can use veggies of your choice like baby corn and bamboo shoots. Some onion greens are used for garnishing.
The dark color of the soup comes from dark soy sauce. If you use the regular sauce it will still have a perfect flavor but the color of the soup will be light.
Cornstarch slurry makes this soup thick. It is made by mixing some cornstarch with water until there are no lumps.
Some chili sauce and pepper make the soup spicy and you can adjust the amount as well based on how spicy you want the soup to be.

Instructions
This vegetable tofu soup can be easily made in the instant pot or on the stove top which will need some monitoring.
To make the tofu soup in the instant pot, first, turn the saute mode on, and once it is hot, add some oil. Saute the ginger and garlic and then add mushrooms. Add the vegetable broth, soy sauce, and salt, and give it a quick stir. Deglaze the bottom of the instant pot with a spatula.


Pressure cook on high-pressure mode for 5 minutes. Instant pot will take some time to come to pressure and then count down to 5 minutes. Perform a quick release by moving the pressure release knob to the venting position until the silver pin drops.
Turn the saute mode on and mix in the broccoli florets, spinach, and white pepper. Once it comes to a boil and the broccoli florets are tender, add the cornstarch slurry to the soup, a spoon at a time until the soup is of desired consistency.


Finally, add the silken tofu cubes to the soup and gently stir it. Garnish the soup with some green onion greens while serving.
To make the vegetable tofu soup on the stovetop, take a large pot and saute the ginger and garlic in toasted sesame oil on medium flame. Then saute the mushrooms and add the vegetable broth, broccoli florets, salt, and dark soy sauce.
Let it simmer on medium-high heat until the broccoli florets are tender. Add the spinach and the cornstarch slurry as needed to get the desired consistency. Finally, add the soft tofu to the soup and gently stir it. Add some pepper and onion greens while serving.


Variations
The only ingredient that contains gluten in the soup is the dark soy sauce. To make it gluten-free, soy sauce can be replaced by tamari sauce.
It is a versatile soup and you can use veggies of your choice like baby corn and bamboo shoots. Some onion greens are used for garnishing.
Some chili sauce and pepper make the soup spicy and you can adjust the amount as well based on how spicy you want the soup to be.
Serving suggestions
This soft tofu soup can be served with rice, wild rice, brown rice, or noodles. It can also be served with other Asian dishes like lo mein and fried rice.

Equipment
I have made this tofu soup in the 6 qt. instant pot and it can be made in the 3 qt. instant pot as well. You can make a larger batch of soup in the 6 qt. or bigger instant pots.
While making it on the stove top, a large pot of at least 3 qt. capacity is ideal to make this soup.
Storage
Tofu soup can be stored in the fridge for 4-5 days in an air-tight container. You can make this soup ahead of time for meal planning. When you are ready to serve, simply reheat the soup in the microwave, stove top, or in the instant pot.
Due to the cornstarch slurry, the soup may become a little thick after refrigerating so if needed, you can add some water or vegetable broth while reheating it to regain the desired consistency.
FAQ
Can you put raw tofu in soup?
Yes, you can put raw soft tofu in the tofu soup. There is no need to cook the tofu before adding it to the soup.
Will tofu melt in soup?
No, tofu will not melt in the soup. However, it can break while stirring or mixing the soup.

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📖 Recipe

Vegetarian Tofu Soup
Equipment
Ingredients
For cooking
- 1 tablespoon Sesame oil (toasted)
- 1 tablespoon Ginger (sliced)
- 1 tablespoon Garlic (chopped)
- 2 cup Mushrooms (8 oz, sliced)
- 4 cup Vegetable stock (or water)
- 1 tablespoon Dark soy sauce (tamari sauce for gluten-free)
- ½ teaspoon Salt (to taste)
To be added later
- ½ teaspoon Pepper (more if needed)
- 1 cup Broccoli florets (fresh or frozen)
- 1 cup Spinach
- 1 cup Silken tofu (4 oz, or more if needed)
Cornstarch slurry
- 1 ½ tablespoon Cornstarch
- 4 tablespoon Water
For garnishing (optional)
- ¼ cup Onion greens (chopped)
Instructions
Tofu soup in the instant pot
- Turn the instant pot on saute mode in the normal setting.
- Once the instant pot is hot, add sesame oil.
- Once the oil is hot, add ginger and garlic and saute them for a few seconds.
- Add the sliced mushrooms and saute them for a minute.
- Add the vegetable broth, salt, and soy sauce.
- Give it a quick mix.
- Close and lock the lid with the pressure-release knob in the sealing position.
- Pressure cook on high-pressure mode for 5 minutes.
- Perform a quick release by moving the pressure knob to the venting position.
- Turn the saute mode on.
- Mix in the broccoli florets, spinach, and white pepper, and let it simmer.
- Mix the cornstarch and water in a bowl and ensure there are no lumps.
- When the broccoli florets are tender, add the slurry to the soup, a spoon at a time until the soup is of desired consistency.
- Add the silken tofu and give it a quick stir.
- Press cancel to come out of the saute mode.
- Garnish with some green onion greens while serving.
Tofu soup on the stove top
- Heat a large saucepan on the stove top on a medium-high flame.
- Once the saucepan is hot, add sesame oil.
- Once the oil is hot, add ginger and garlic and saute them for a few seconds.
- Add the sliced mushrooms and saute them for a minute.
- Add the vegetable broth, broccoli florets, salt, and soy sauce.
- Give it a quick mix.
- Cover the pot and let it simmer for about 10-15 minutes on medium heat until the florets are tender.
- Continue monitoring and stirring intermittently.
- Mix in the spinach and white pepper, and let it simmer.
- Mix the cornstarch and water in a bowl and ensure there are no lumps.
- Add the slurry to the soup, a spoon at a time until the soup is of desired consistency.
- Add the silken tofu and give it a quick stir.
- Garnish with some green onion greens while serving.
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Notes
- To make it gluten-free, soy sauce can be replaced by tamari sauce.
- You can use veggies of your choice like baby corn and bamboo shoots.
- Some chili sauce and pepper make the soup spicy and you can adjust the amount as well.
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