Vegetable Tofu Soup 蔬菜豆腐湯 is a popular light soup in Chinese home cooking. One of the things I really like about it is that it is super easy to make and also a very healthy soup!

Usually light soups like this are meant to be served with other family style dishes that are heavier such as red braised pork belly, or sweet and sour pork ribs to balance out the meal.

About the Ingredients

Here’s some extra info about the ingredients:

Leafy green vegetables – you can choose which leafy greens you want. Usually we use spinach, but you can also use Bok Choy, Napa Cabbage, Chinese Broccoli, Yu Choy, and more!

I wouldn’t use collard greens or kale or regular cabbage or other veggies that take too long to soften though.

Tomatoes – Cut your tomatoes in to wedges, and if you like your broth extra tomato-flavored, cut it in to smaller pieces, perhaps even chopped.

Tofu – you can choose your favorite type of firmness on the tofu, but ours is usually soft to medium.

Vegetable Tofu Soup Recipe

First gather your ingredinets:

4 cups mixed green leafy vegetables
2 tomatoes, cut in to wedges
16 oz tofu (soft to medium), drained
4 cups of water
4 cups of broth (chicken or vegetable)
2 tsp sesame oil
Salt, to taste
Green onions, chopped (optional)

Remove tofu from package carefully and place on a plate. Using a knife, cut it horizontally, vertically and on the sides so they are 1 inch cubes.

In a soup pot, add water and broth, and bring to a boil. Add tofu and tomatoes and let it cook for 5 minutes. Bring it to a boil again.

This time when the water boils, add the green vegetables, and let it cook one more minute or until the vegetables are just cooked and not over cooked.

Turn off the heat, add sesame oil, salt, and green onions. Stir gently to mix well, and remove from heat and serve!

Yield: 4 servings

Vegetable Tofu Soup

Vegetable Tofu Soup is a popular light soup in Chinese home cooking. One of the things I really like about it is that it is super easy to make and also a very healthy soup!

Ingredients

4 cups mixed green leafy vegetables
2 tomatoes, cut in to wedges
16 oz tofu (soft to medium), drained
4 cups of water
4 cups of broth (chicken or vegetable)
2 tsp sesame oil
Salt, to taste
Green onions, chopped

Instructions

Remove tofu from package carefully and place on a plate. Using a knife, cut it horizontally, vertically and on the sides so they are 1 inch cubes.
In a soup pot, add water and broth, and bring to a boil. Add tofu and tomatoes and let it cook for 5 minutes. Bring it to a boil again.
This time when the water boils, add the green vegetables, and let it cook one more minute or until the vegetables are just cooked and not over cooked.
Turn off the heat, add sesame oil, salt, and green onions. Stir gently to mix well, and remove from heat and serve!

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 331Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 7mgSodium: 570mgCarbohydrates: 36gFiber: 10gSugar: 12gProtein: 23g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.