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Asian Tofu Vegetable Soup Recipe
A light and flavorful Asian-inspired tofu vegetable soup made in one pot. Oil-free, packed with fresh veggies, and ready in minutes for a quick dinner.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 3 servings
Calories: 285 kcal
Course:
Soup
Cuisine:
Asian
Ingredients
- 1 Small bok choy
- 1 Cup red cabbage
- 4-5 green onions
- 6.15 Ounces tofu firm
- 64 Ounces broth vegetable, chicken or beef
- ½ Cup corn
- 1 Tablespoon vinegar
- 1 Teaspoon brown sugar
- 1 Tablespoon Ginger + Garlic paste or grated
- 2 Tablespoon soy sauce
- 1 Corner star anise
- 3-7 sichuan peppers
- red chili pepper flakes to top
- sesame seeds to top
Instructions
- Prepare your produce, slice bok choy and red cabbage. Separate green onion bulbs from the stalks, slice each separately.
- Cut your firm tofu into cubes.
- Pour your broth into your pot and keep on a medium high heat. Bring to a mellow simmer.
- Stir in tofu cubes, red cabbage and bok choy slices, as well as the corn.
- Season with vinegar, brown sugar, ginger garlic (paste or grated fine), soy sauce and throw in a star anise corner and the Sichuan pepper.
- Mix it all well and keep on a medium-low heat setting. Cover to cook.
- Simmer the soup until the vegetables are cooked or until you are satisfied with the taste. This can take 10–20 minutes, depending on your cooking vessel and heat setting.
- Once done cooking, take from the heat and remove the whole spices, the star anise corner and the Sichuan peppers.
- Pour into a serving bowl and top with sliced green onion stalks, red chili pepper flakes and sesame seeds. Serve up hot.
Cup of Yum
Notes
- You have the option to use ginger garlic paste, which mixes in better, or to freshly grate ginger and garlic. If you grate the ginger and garlic, keep a 1:2 ratio for the ginger and the garlic and use the same measurement for the paste.
- Be careful with the Sichuan pepper, they are pungent spicy. If you are not used to this spice, reduce the count of pepper. If you use another Sichuan pepper variety from Asia (Japan, India) start out with 2-3 Sichuan peppers to test the heat.
Nutrition Information
Calories
285kcal
(14%)
Carbohydrates
35g
(12%)
Protein
25g
(50%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Sodium
764mg
(32%)
Potassium
1449mg
(41%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
13048IU
(261%)
Vitamin C
146mg
(162%)
Calcium
453mg
(45%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 285
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 764mg | 32% |
| Potassium | 1449mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 13048IU | 261% |
| Vitamin C | 146mg | 162% |
| Calcium | 453mg | 45% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.