Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Appetizer, Soup
Vegetable Tofu Soup
10
minutes
minutes
20
minutes
minutes
30
minutes
minutes
Servings:
4
person
Author:
Alpa Jain
Vegetable tofu soup is an Asian soup that can complement your Asian meals. It is served as an appetizer and is also comfort food. Check out how to make this gluten-free and vegan tofu soup in the instant pot or on the stovetop.
Equipment
Instant Pot 6 qt
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.
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.
Nutrition
Calories:
95
kcal
(5%)
|
Carbohydrates:
8
g
(3%)
|
Protein:
5
g
(10%)
|
Fat:
5
g
(8%)
|
Saturated Fat:
1
g
(6%)
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Sodium:
562
mg
(24%)
|
Potassium:
302
mg
(9%)
|
Fiber:
1
g
(4%)
|
Sugar:
2
g
(2%)
|
Vitamin A:
62
IU
(1%)
|
Vitamin C:
3
mg
(4%)
|
Calcium:
38
mg
(4%)
|
Iron:
1
mg
(6%)