A warm, hearty bowl of firm tofu soup is the perfect comfort food, especially on chilly days. This recipe combines the rich, savory flavors of shiitake mushrooms, fresh garlic, and a touch of heat from red chili to create a deeply satisfying, plant-based meal.
The tofu adds a soft, creamy texture that balances the umami and spiciness, making it a versatile soup that can be enjoyed on its own or served alongside rice or noodles. If you’re craving a nourishing bowl of soup, here’s how to make the best firm tofu soup.
1. Tofu Soup Recipe
Ingredients
- 14 ounces firm or extra-firm tofu, diced
- ¾ cup dried shiitake mushrooms
- 1½ tablespoons olive oil
- 3 cloves garlic, finely chopped or grated
- 1½ inches fresh ginger, finely chopped or grated
- ½ red hot chili (or ¼ teaspoon red pepper flakes)
- 8 ounces mixed mushrooms (white, brown, portobello), chopped
- 3 tablespoons soy sauce
- ½ teaspoon salt
- 2 twists black pepper
- 6 cups vegetable broth
- 1 cup broccoli florets
- ¾ cup frozen peas
- 1 scallion, finely sliced (or fresh cilantro as a substitute)
- 2 teaspoons sesame oil or chili oil
Instructions
Step 1: Prepare the Dried Mushrooms
Begin by soaking the dried shiitake mushrooms in hot water for about 20-30 minutes. This rehydrates them and releases their intense, umami flavor.
Once softened, drain the mushrooms, reserving the soaking liquid for extra depth of flavor in your soup. Slice the mushrooms thinly and set aside.
Step 2: Sauté Aromatics
In a large soup pot, heat the olive oil over medium heat. Add the chopped garlic and grated ginger to the pot, sautéing for 2-3 minutes until fragrant. Add the sliced red chili (or red pepper flakes) and sauté for another minute. This base of garlic, ginger, and chili will give the soup a warm, aromatic flavor.
Step 3: Add Fresh Mushrooms
Toss in the chopped mixed mushrooms (white, brown, and portobello) to the pot, and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to soften.
Step 4: Incorporate Broth and Soy Sauce
Pour in the vegetable broth, the rehydrated shiitake mushrooms, soy sauce, salt, and black pepper. Stir to combine, then bring the soup to a simmer over medium heat. Allow it to simmer for 15-20 minutes, letting the flavors meld together.
Step 5: Add Tofu, Vegetables, and Broth
Once the soup has simmered, gently add the diced firm tofu, broccoli florets, and frozen peas. Continue to simmer for an additional 5-7 minutes, until the broccoli is tender but still vibrant.
Step 6: Finish with Oils and Scallions
Drizzle in the sesame oil (or chili oil for more heat) and stir gently to incorporate. Add the sliced scallions or fresh cilantro for a touch of freshness and color. Taste the soup and adjust seasoning, adding more soy sauce or salt as desired.
Step 7: Serve
Ladle the soup into bowls and serve immediately. The tofu and mushrooms create a deliciously hearty texture, while the broth brings warmth and spice.
For a more filling meal, serve the soup over steamed white rice, brown rice, or your favorite noodles. The soup’s savory broth will pair wonderfully with these sides.
2. Tips for Perfect Tofu Soup
Use Extra-Firm Tofu: To prevent the tofu from falling apart in the soup, make sure to use firm or extra-firm tofu. This will give you the desired texture and allow the tofu to absorb the flavors of the broth while maintaining its structure.
Soak Dried Mushrooms: Shiitake mushrooms pack a lot of flavor, so don’t skip the soaking step. The soaking liquid is incredibly flavorful and can be added to the soup for extra depth, making the broth even richer.
Balance the Heat: If you’re sensitive to spice, adjust the amount of red chili or pepper flakes to your preference. For a milder soup, leave out the chili or use a smaller amount, and for a spicy kick, add more chili oil at the end.
Don’t Overcook the Veggies: While it’s important to cook the mushrooms and tofu long enough for them to absorb the broth’s flavors, the vegetables should stay crisp-tender. Broccoli, in particular, should retain its vibrant green color and a bit of crunch.
Let it Simmer: The longer you let the soup simmer, the more the flavors will meld together. While 20 minutes is usually enough, feel free to let it cook longer if you have the time. Just be sure to taste and adjust the seasoning along the way.
3. How to Store & Reheat Leftovers
Storing: Leftover firm tofu soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to deepen, making the leftovers even more delicious the next day.
Reheating: When reheating the soup, do so gently over low heat to avoid overcooking the tofu. You can add a splash of vegetable broth or water if the soup becomes too thick. If you used chili oil, be mindful of the extra heat when reheating.
Freezing: If you want to make a big batch and store some for later, the soup can be frozen for up to 3 months. However, tofu’s texture might change slightly after freezing, becoming a bit more porous. To freeze, allow the soup to cool completely, then transfer to freezer-safe containers.
This firm tofu soup is one of those dishes that’s both comforting and nourishing. I love how it combines the umami richness of mushrooms with the soft, creamy tofu and a touch of spice. It’s an easy recipe to make, and the ingredients are simple, yet the flavor is incredibly satisfying.
Plus, you can easily modify it based on your preferences – add more vegetables, switch up the mushrooms, or adjust the heat level. Whether you’re looking for a cozy meal on a cold day or a simple, plant-based dish to brighten up your week, this firm tofu soup will hit the spot. Enjoy!
