This Tofu Soup with Frozen Vegetables is one of those easy recipes I come back to when I want something warm, nourishing, and comforting without spending much time in the kitchen. It uses simple ingredients you may already have on hand: tofu, frozen mixed vegetables, miso paste, ginger, and garlic.
There is no complicated broth to make and no long list of spices to measure. Everything comes together in one pot for an easy tofu soup that is perfect for a quick lunch, light dinner, or cozy weeknight meal.
Serve it with Fried rice, Chili Garlic Noodles or Low Mein Noodles for Asian inspired better than takeout easy meal. Stir fry rice noodles also pair well.
Why You’ll Love This Easy Tofu Soup
The best part of this tofu vegetable soup is how little effort it takes. Frozen vegetables do most of the work, so there is no peeling and chopping a pile of vegetables before you start cooking.
Tofu adds plant-based protein and makes the soup more satisfying, while miso paste creates a savory, umami-rich broth. Fresh ginger and garlic bring a little warmth and freshness that balances the mellow flavor of the tofu.
I especially like keeping a bag of frozen mixed vegetables in the freezer for recipes like this. They make it possible to get a homemade meal on the table even on days when I don't have many fresh ingredients.
Ingredients
Tofu: Use firm or extra-firm tofu. Cut it into bite-size cubes so every spoonful gets some tofu.
Frozen mixed vegetables: Use your favorite frozen blend. Peas, carrots, corn, green beans, and similar vegetables all work well.
Miso paste: This is the shortcut ingredient that gives the broth its deep savory flavor. White or yellow miso works especially well.
Ginger and garlic: Fresh ginger and garlic make a noticeable difference in this simple soup. They add flavor without requiring a long ingredient list.
Water or vegetable broth: Use vegetable broth for a richer soup, or water if you want to keep things extremely simple.
To finish off, I use fresh lemon juice which adds instant freshness to this rustic soup. (optional)
How to Make Tofu Soup with Frozen Vegetables
Warm the soup pot. Add miso paste, minced garlic and grated ginger. Stir for a minute on low heat. This helps bloom the flavors.
Now add vegetable broth or water to a the pot and bring to a gentle simmer.
Add the frozen mixed vegetables, stir well. Cover and cook for 5-7 minutes so the vegetables get tender. Add the cubed tofu. Simmer for 5 minutes, so the tofu is heated through. Avoid vigorously boiling after adding the tofu.
Taste the soup and adjust the seasoning if needed. That's it!
My Notes and Tips
Don't overthink this recipe. This is a pantry-and-freezer soup, and that's exactly why I love it. If you have tofu and frozen vegetables, you already have most of what you need.
For a heartier meal, serve the soup with cooked rice, noodles, or a piece of crusty bread. You can also add a little chili oil or red pepper flakes if you enjoy some heat.
No Miso? Try this
If you don't have miso, use 1½ teaspoons low-sodium soy sauce + 1 teaspoon tahini. It gives the soup a savory, slightly creamy flavor without making the broth too salty.
Other Best substitutes for miso paste
- Soy sauce: Easiest option. Start with 1–2 teaspoons, then taste. It adds salty, savory umami flavor.
- Tamari: Use the same amount as soy sauce. Great for a gluten-free option.
- Coconut aminos: Use 1–2 tablespoons. It is milder and slightly sweeter than soy sauce.
- Vegetable bouillon: A small amount dissolved into the broth can replace some of the savory depth from miso.
- Nutritional yeast: Add 1–2 tablespoons along with a little soy sauce for a vegan umami boost.
More Easy Tofu Recipes
Love cooking with tofu? Try more of my easy tofu recipes for flavorful, protein-packed meals you can make at home. From quick weeknight dinners to crispy tofu dishes and comforting curries, these recipes are simple, delicious, and perfect for adding more plant-based protein to your meals.
Quick Summary
Tofu Soup with Frozen Vegetables is an easy, healthy, budget-friendly meal made with a handful of simple ingredients. The miso adds savory depth, tofu provides plant-based protein, and frozen vegetables make this a practical recipe for busy days.
If you keep tofu, miso paste, and frozen vegetables in your kitchen, this is a recipe worth saving. It is simple enough for a weeknight but flavorful enough that you won't feel like you're eating a “shortcut” meal.
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📖 Recipe
Tofu Soup with Frozen Vegetables
Equipment
Ingredients
- 1 (14 oz) firm or extra-firm tofu cut into bite-size cubes
- 4 cups vegetable broth or water
- 2 cups frozen mixed vegetables
- 2 tablespoons miso paste substitute tamari or soy sauce
- 1 tablespoon fresh ginger grated
- 3-4 cloves garlic minced
- 1 teaspoon sesame oil optional
Instructions
- Warm the soup pot. Add miso paste, minced garlic and grated ginger in a soup pot. Stir for a minute on low heat. This helps bloom the spices.
- Now add vegetable broth or water to a the pot and bring to a gentle simmer.
- Add the frozen mixed vegetables, stir well. Cover and cook for 5-7 minutes so the vegetables get tender. Add the cubed tofu. Simmer for 5 minutes, so the tofu is heated through. Avoid vigorously boiling after adding the tofu.
- Taste and adjust seasoning if needed. Drizzle with sesame oil before serving, if desired. Serve hot.** To finish off, I use fresh lemon juice which adds instant freshness to this rustic soup. (optional) Salt is optional since miso is naturally salty.
Instant Pot Instructions
- Add vegetable broth, ginger, garlic, frozen vegetables, and tofu to the Instant Pot. Seal the lid and cook on High Pressure for 1 minute, then carefully Quick Release after 5 minutes. Stir in the miso paste after opening and mix until dissolved. Taste and adjust seasoning before serving.
Notes
Pro Tips
- Use extra-firm tofu if you want cubes that hold their shape.
- Don't boil the soup hard after adding miso.
- Keep frozen vegetables on hand for an easy last-minute meal.
- Add chili oil or red pepper flakes for a spicy version.
Serving Suggestions
Serve this tofu soup on its own for a light meal, or add cooked rice, ramen noodles, soba noodles, or crusty bread to make it more filling.Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days.Reheating
Reheat gently on the stovetop or in the microwave until hot. Avoid boiling the soup for a long time after reheating.Nutrition
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