Vegetable Tofu Soup

Name: Vegetable Tofu Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 200 g tofu (firm, cut into small cubes); 1 pcs carrot (medium, finely diced); 50 g green beans (ends trimmed, cut into small pieces); 1 pcs bell pepper (small, finely diced); 0.25 cup green peas (fresh or frozen); 2 tsp oil; 0.5 tsp cumin seeds; 1 inch ginger (finely grated); 4 pcs garlic (cloves, minced); 1 pcs green chili (slit lengthwise); 4 cup water; 0.25 tsp salt; 1 pinch black pepper (freshly ground); 2 tbsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(83)

TASTE SCORE

8/10

A light, nourishing soup packed with soft tofu, crunchy vegetables, and subtle Indian aromatics. Ginger, garlic, and a crackle of cumin seeds build a gentle warmth, while a touch of lemon brightens the broth. Ready in under 30 minutes, it's a perfect starter or light meal that feels like a warm hug in a bowl.

PREP

10m

COOK

15m

SERVES

1 CUP

98 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Prep the vegetables and tofu.
1.Dice carrot and bell pepper into small even cubes for quick cooking.
2.Trim and cut green beans into bite-sized pieces.
3.Cut firm tofu into small cubes and set aside.
4.Finely grate ginger, mince garlic, and slit the green chili.
temper · ~2 min
Make the tempering.
1.Heat oil in a deep pot over medium heat until shimmering.
2.Add cumin seeds and let them crackle for 30 seconds.
3.Add grated ginger, minced garlic, and slit green chili. Sauté until fragrant, about 1 minute.
TIPDon't let the garlic brown; keep the flame medium-low to preserve a mellow sweetness.
boil · ~8 min
Cook the vegetables.
1.Add diced carrot, green beans, and bell pepper to the pot. Stir for 1 minute to coat with the aromatics.
2.Pour in 4 cups of water and add salt. Bring to a rolling boil over high heat.
3.Reduce heat to medium, cover, and simmer for 5 minutes until vegetables are just tender.
simmer · ~4 min
Add tofu and peas, then finish the soup.
1.Gently slide in the tofu cubes and green peas. Simmer uncovered for 3-4 minutes.
2.Add freshly ground black pepper and stir.
3.Turn off the heat. Stir in fresh lemon juice.
4.Taste and adjust salt if needed.
TIPAdding tofu gently near the end keeps it soft and intact — avoid vigorous stirring.
garnish
Garnish with fresh coriander and ladle into bowls.
Sprinkle chopped coriander leaves over the soup. Serve piping hot in individual bowls.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dice carrots and bell pepper to uniform 1/2-inch cubes so they cook evenly in 5 minutes.
2
Use medium-low heat when sautéing ginger-garlic to avoid browning, which turns the broth bitter.
3
Add tofu cubes gently and stir minimally once added to keep them from breaking apart.
4
Stir in lemon juice only after turning off the heat to preserve its fresh, bright acidity.
5
For a thicker soup, mash a few tofu cubes against the pot with the back of a spoon before adding peas.
6
This soup tastes even better the next day as flavors meld; refrigerate in an airtight container.

RECIPE VARIATIONS

Adapt it for your goals.

Coconut Milk Version

Replace 1 cup of water with full-fat coconut milk for a creamier, richer soup with a subtle sweetness that balances the ginger-garlic base.

High Protein

High-Protein

Add 1/2 cup cooked chickpeas or edamame alongside the tofu for a more filling meal, ideal for post-workout recovery.

Noodle Bowl

Add 50g of cooked rice noodles or ramen noodles in step 4 for a heartier, one-bowl dinner that turns the soup into a complete meal.

Low Oil

Low-Oil

Skip the oil tempering and instead bloom the cumin seeds in 2 tablespoons of water; sauté aromatics in a splash of vegetable broth for a lighter, oil-free version.

Gluten Free Soy Free