Best 4 Spring Tofu Soup Recipes

Spring tofu soup is a delightful and refreshing dish that is perfect for a light and healthy meal. Originating from Korea, this soup is traditionally made with a variety of fresh spring vegetables, soft tofu, and a flavorful broth. The combination of the light and delicate flavors of the vegetables with the savory broth and soft tofu creates a truly delicious and satisfying dish. Whether you are looking for a comforting meal on a chilly evening or a healthy and flavorful lunch, spring tofu soup is an excellent choice that is sure to please your taste buds.

Here are our top 4 tried and tested recipes!

SPRING TOFU SOUP

Spring Tofu Soup image

This versatile (coincidentally vegan) soup can be customized with most quick-cooking vegetables - thinly sliced asparagus could easily be thinly sliced turnips or radishes - and whatever tofu you have access to. If tofu isn't your thing, this soup would also be a great place to add any leftover chicken to warm through or shrimp to cook in the broth. The lemon at the end will breathe a lot of much-needed life into this broth built mostly from pantry staples, but a splash of rice wine vinegar would also do the trick.

Provided by Alison Roman

Categories dinner, weekday, soups and stews, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 garlic cloves, finely grated or chopped
1 jalapeño, finely grated or chopped
2 lemons
Kosher salt and freshly ground black pepper
4 cups vegetable or chicken broth
1/4 cup soy sauce
10 ounces mushrooms, such as enoki, white button, cremini or oyster
1 bunch asparagus, ends trimmed, thinly sliced
1 1/2 cups peas (fresh or frozen)
1 (12- to 14-ounce) package soft tofu, drained, or use firm tofu, cut in bite-size pieces
Olive oil, for drizzling
4 scallions, very thinly sliced, for serving

Steps:

Combine garlic and jalapeño in a small bowl. Finely zest the lemons, and add zest to the bowl with the jalapeño mixture. (Reserve the lemons for juicing.) Season heavily with salt and pepper. Set aside.
In a large pot, bring broth and soy sauce to a simmer, and season with salt and pepper.
Add mushrooms and simmer until they're just tender, 3 to 5 minutes. Add asparagus, peas and half the jalapeño mixture, and season the broth again with salt and pepper. Cook vegetables until they're bright green and starting to float, 2 to 4 minutes.
To serve, spoon a large piece of tofu into each bowl. (Alternatively, scoop tofu into the pot, breaking it into large pieces.) Top with more of the jalapeño mixture, and ladle the broth and vegetables over.
Drizzle with olive oil and scatter with scallions before serving.

CHINESE SOUP WITH TOFU

Chinese Soup With Tofu image

I am not sure where we found the original recipe but we have adapted it to be a household favorite! This is a mild but flavorful soup that goes well with spring rolls for a lighter meal.

Provided by MajKaj

Categories Soy/Tofu

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon oil
2 medium carrots, cut into matchstick
1 medium onion, chopped
2 teaspoons ginger, grated
2 garlic cloves, minced
6 cups water
1/4 cup soy sauce
2 teaspoons rice vinegar
2 teaspoons sesame oil
1/2 teaspoon black pepper
12 ounces firm tofu
2 cups bok choy, chopped
2 cups Chinese cabbage, chopped
1 cup snow peas, cut in half

Steps:

In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender.
Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally.
While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.
After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes.

SPLIT PEA SOUP WITH TOFU

Split Pea Soup with Tofu image

This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple.

Provided by LAURENMU

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 white onion, finely chopped
3 cloves garlic, pressed
4 small red potatoes, diced
1 cup peeled, diced carrots
1 pound dry green split peas
4 cups vegetable broth
1 (16 ounce) package soft tofu
1 (6 ounce) bag fresh spinach, finely chopped
1 tablespoon dried basil
salt and pepper to taste

Steps:

Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.
In a large pot, mix the onion mixture, potatoes, carrots, and split peas. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour.
In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot. Season with basil, salt, and pepper. Continue cooking 1 hour. If the soup becomes too thick, add water. Serve hot and enjoy.

Nutrition Facts : Calories 210.5 calories, Carbohydrate 33.2 g, Fat 4.5 g, Fiber 8.1 g, Protein 11.6 g, SaturatedFat 0.6 g, Sodium 270 mg, Sugar 5.9 g

SPRING SOUP

Spring Soup image

Provided by Dr. Mao Shing Ni

Categories Soup/Stew Chicken Leafy Green Vegetable Appetizer Dinner Spring Healthy Watercress Simmer Boil Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 10

Ingredients

1 turnip, cut into thin 1-inch strips
2 stalks celery, cut into thin 1-inch strips
1 carrot, cut into thin 1-inch strips
1 scallion, cut into thin 1-inch strips
1/2 pound watercress
3 quarter-size slices of fresh ginger, peeled and cut crosswise into very thin strips
1 cooked chicken breast or 1/4 pound extra-firm tofu, cut into 1-inch cubes
2 cups chicken or vegetable stock
2 cups water
Salt

Steps:

1. Combine all of the ingredients, except the salt, in a large pot and bring to a boil over medium-high heat. Reduce the heat to low, and simmer, covered, for 40 minutes, or until the vegetables are soft.
2. Taste and season with salt, if desired. Serve the soup immediately. It is best served when freshly made-the therapeutic value decreases the longer the soup sits.

Tips:

Use firm or extra-firm tofu for a chewier texture. Press the tofu before cooking to remove excess water and firm it up.
Cut the tofu into small cubes so that it cooks evenly. You can also use crumbled tofu for a different texture.
Use a variety of vegetables in your soup. This will add flavor, color, and nutrients. Some good vegetables to use include carrots, celery, onions, mushrooms, and spinach.
Use a light vegetable broth or water as the base of your soup. This will allow the flavors of the vegetables and tofu to shine through.
Add seasonings and herbs to taste. Some good options include garlic, ginger, soy sauce, sesame oil, and green onions.
Serve the soup hot, garnished with fresh herbs or crumbled tofu.

Conclusion:

Spring tofu soup is a delicious, healthy, and easy-to-make meal. It is a great way to use up leftover tofu and vegetables. This soup is also a good source of protein, vitamins, and minerals. With a few simple ingredients and a little time, you can enjoy a delicious and satisfying bowl of spring tofu soup.