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Tofu soup with frozen vegetables, miso, ginger and garlic in a bowl.
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Tofu Soup with Frozen Vegetables

This easy tofu soup with frozen vegetables uses tofu, miso, ginger, garlic, and simple pantry ingredients for a cozy, healthy meal in one pot.
Prep Time5 minutes
Cook Time15 minutes
Course: Soup
Cuisine: American, Asian, Global
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 cups
Calories: 69kcal
Author: Prajakta Sukhatme
Cost: $5

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

Serving: 1cup | Calories: 69kcal | Carbohydrates: 12g | Protein: 5g | Fat: 1g | Sodium: 240mg | Potassium: 151mg | Fiber: 3g | Vitamin A: 3086IU | Vitamin C: 7mg | Calcium: 22mg