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A warm and comforting Indo-Chinese soup packed with colorful vegetables and soft tofu. It's savory, slightly tangy, and perfectly spiced, making it an ideal light meal or starter. This restaurant-style soup is incredibly easy to make at home in under 30 minutes.
Prepare Ingredients
Sauté Aromatics and Vegetables
Build and Simmer the Soup
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A warm and comforting Indo-Chinese soup packed with colorful vegetables and soft tofu. It's savory, slightly tangy, and perfectly spiced, making it an ideal light meal or starter. This restaurant-style soup is incredibly easy to make at home in under 30 minutes.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 172.42 calories per serving with 10.68g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Thicken and Garnish
Serve
Add cooked shredded chicken, shrimp, or a whisked egg (stirred in slowly to create ribbons) during the last few minutes of simmering for extra protein.
Turn it into a more substantial meal by adding pre-cooked noodles like ramen, udon, or rice vermicelli to the bowls before ladling the hot soup over them.
For a more pronounced 'hot and sour' flavor, increase the amount of rice vinegar and red chili sauce or add a dash of sriracha and a swirl of chili oil before serving.
Feel free to add other vegetables like sliced mushrooms, baby corn, snow peas, or bok choy along with the carrots and capsicum.
Tofu provides a complete source of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
Loaded with a variety of vegetables like carrots, capsicum, and cabbage, this soup delivers a healthy dose of vitamins A and C, and powerful antioxidants that help combat cellular damage.
With a broth base, this soup is an excellent way to stay hydrated. It's also low in calories, making it a satisfying yet light meal for those managing their weight.
Yes, it's quite healthy. It's packed with plant-based protein from tofu, fiber from vegetables, and is relatively low in calories and fat. Using a low-sodium vegetable broth and soy sauce can further enhance its health benefits.
One serving (about 1.5 cups) contains approximately 150-180 calories, making it a light and nutritious option. The exact count depends on the specific brands of sauces and broth used.
Firm or extra-firm tofu is recommended as it holds its shape well. Silken or soft tofu can also be used, but it will break apart more easily, resulting in a different texture. Add it gently at the very end of cooking if you use a softer variety.
To make this soup gluten-free, simply substitute the regular soy sauce with tamari or a certified gluten-free soy sauce. All other ingredients in this recipe are naturally gluten-free.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through. The soup may thicken slightly upon cooling; you can add a splash of water or broth to adjust the consistency when reheating.