There’s nothing quite like a steaming bowl of soup to lift your spirits and satisfy your hunger, no matter the time of year. This tofu soup is a perfect blend of simplicity, nourishment, and bold flavors. Featuring tender ramen noodles, protein-packed marinated tofu, and fresh vegetables all simmered in a rich, savory broth, it’s a comforting dish that’s both satisfying and healthy.
Flavor-Packed Tofu Soup You’ll Love
When someone isn’t feeling their best, I love making this comforting soup to take them a meal, it’s like a warm hug in a bowl. The secret to its magic lies in the seared tofu. By quickly pan-frying it, the tofu gets a crisp golden crust that locks in the flavors of the marinade, while staying soft and tender on the inside. It’s the kind of detail that makes every spoonful special and adds a lovely texture that pairs perfectly with the veggies and noodles.
The vegetable broth, infused with rich, aromatic flavors, ties everything together beautifully. It’s light yet nourishing—a dish that feels comforting without being heavy. Perfect for chilly days, or when you just want something simple and soothing.
And the best part? It’s quick! Even with the extra step of searing the tofu, this recipe comes together in about an hour. It’s a little extra love in the preparation, but the end result feels like a gift—not just a meal. I like to package it up with some fresh bread or a little note, reminding the recipient they’re in my prayers. Simple gestures like this can brighten anyone’s day, and this soup always brings comfort when it’s needed most.
If you want more soup recipe ideas, check out my One-Pot Hearty Chickpea Soup, Rich And Creamy Pumpkin Soup, and Creamy Jalapeno Popper Soup With Chicken.
Ingredients You Will Need For Tofu Soup
To make a tasty tofu soup, you’ll want to grab some of these ingredients for that perfect balance of flavors.
Tofu Marinade
- Tofu: Look for firm or extra-firm tofu to hold up better in broth without breaking apart. Make sure it’s packed in water to ensure it stays fresh.
- Ginger powder: Check the ingredient list and make sure that you find pure ginger with no added preservatives. The color should be light brown to indicate a fresh grind.
- Garlic powder: Choose a fine, light brown garlic powder to indicate freshness. It should be made of pure garlic powder with no added salt or preservatives.
- Light soy sauce: Go for a high-quality, naturally brewed light soy sauce to achieve the best taste. It should be made of fermented soybeans and not artificial flavorings.
- Sriracha: The classic red bottle with the green cap tastes the best for the marinade. For that signature flavor, look for natural ingredients like chili peppers, vinegar, and garlic.
- Vegetable oil: To prevent overpowering the taste of the marinade, choose neutral-flavored oil like sunflower or canola oil.
Broth
- Vegetable broth: Check the ingredients and make sure that you find real vegetables like onions and carrots. Go for organic vegetable broth if you want a fresher taste.
- Sesame oil: Opt for toasted sesame oil to impart a rich, nutty flavor to your broth. For the best quality, choose organic or cold-pressed varieties.
- Garlic cloves: You’ll want fresh, firm cloves to get the best flavor.
- Ginger: Choose fresh ginger with smooth, unblemished skin that feels heavy for its size.
- Soy sauce: Look for naturally brewed soy sauce to get a more authentic taste. For more umami flavor, go for dark soy sauce.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- Replace tofu with tempeh for a nuttier texture or seitan for a meatier texture.
- Swap vegetable broth for miso broth, coconut milk, or a spicy broth made with gochujang for a different flavor.
- If you have a gluten-free diet, use tamari instead of soy sauce
- Add some fresh lime juice to the marinade for a tangy twist.
- Add some kimchi juice into your vegetable broth to bring a tangy, fermented kick.
- Make peanut tofu soup with peanut butter or peanut paste broth.
- Add lemongrass stalks to your broth for a fresh, aromatic base.
How To Make Tofu Soup
Making tofu soup is so simple that you won’t need more than an hour to do it.
1
Prepare The Tofu And Make The Marinade
First, open the package of your tofu and drain any excess liquid. Since tofu comes packed in water, gently press it with your hands to remove as much liquid as possible.
To make the marinade for your tofu, mix ginger powder, garlic powder, soy sauce, and sriracha in a medium bowl using a spoon.
2
Marinate The Tofu
Once your tofu is pressed, cut into cubes and add to the marinade. Toss gently to coat all the tofu with the marinade, then let it sit for 30 minutes to absorb the flavors.
3
Sear And Make The Broth
Heat some vegetable oil in your nonstick skillet, then carefully add the tofu in a single layer. Cook each side until golden brown and crispy. Once seared, remove the tofu from the skillet and set aside.
Now, let’s make the broth. Heat some sesame oil over medium heat in a medium saucepan. Add the minced garlic and ginger, then sauté for about a minute.
Once you can smell your garlic, pour in the vegetable broth and soy sauce. Stir to combine, then bring to a gentle simmer over high heat. Continue simmering on low for 5 minutes to let the flavors blend.
4
Prepare Your Favorite Toppings
For this recipe, we’ll be using cremini mushrooms, bok choy, bean sprouts, green onions, and noodles for the toppings.
In a nonstick skillet, heat vegetable oil over medium heat. Saute the mushrooms until tender, then add the bok choy and cook for another minute until the leaves have wilted. Once done, remove from heat and set aside.
I like to serve my bean sprouts raw for a crunchy texture, but you can blanch it in boiling water for about a minute if you want it slightly tender. For your noodles, cook them according to the package instructions.
5
Assemble The Bowl And Enjoy
Once your noodles are cooked, drain and divide among serving bowls. Get your broth and ladle over the noodles in every bowl.
Now add your toppings. Gently arrange the seared tofu on top with bean sprouts, sauteed mushrooms, and bok choy. Finish with chopped green onions on top for a burst of freshness.
Serve the soup while it’s still hot to keep the tofu and noodles warm.
Gina’s Tips For Recipe Success
- After marinating, gently pat the tofu with a paper towel to remove any excess moisture. You’ll get a crispier texture if you do it this way.
- Make sure to cook the noodles separately to keep them from becoming soggy in the soup. Just add them to the bowl before serving.
- Sear your tofu undisturbed or without moving on each side to get that desired golden, crispy exterior.
- Assemble the soup just before serving to keep the seared tofu crispy.
- If you have more time in your hands, consider pressing the tofu, wrapped on paper towels or a kitchen towel, for 15 minutes. Do it over a plate on top with a heavy object, like a can, to remove any excess liquid effectively.
Absolutely! Tofu soup contains many nutrients and vitamins, thanks to its ingredients like tofu and vegetables.
Topping Ideas
Feel free to get creative with your tofu soup by customizing it with any of these toppings.
- Udon, rice noodles, or ramen noodles for a heartier dish
- Cremini mushrooms for that extra umami flavor
- Bok choy or spinach for extra greens
- Bean sprouts for a crisp, refreshing crunch
- Green onions for a fresh, mild kick
- Toasted sesame seeds for that extra nutty crunch
- Fresh cilantro for a bright, fresh flavor
- Chili flakes, gochugaru, or fresh sliced chili for extra spiciness
- Soft-boiled eggs to add a rich, creamy texture
- Kimchi for a Korean-inspired flavor
Storing Leftovers
To keep the best texture of your tofu soup, store each component separately in the fridge for up to 3 days. Store your broth, seared tofu, noodles, and vegetables in separate airtight containers. If the soup has been mixed all together, you can store it in one airtight container, but you might lose the original texture after reheating.
When it’s time to serve, reheat the broth first in a pot on the stove. Once it steams, add the cooked noodles just before serving along with the tofu and vegetables. The hot broth will warm them up without overcooking.
Soup Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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Savory Tofu Soup With Noodles And Vegetables
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
Tofu Marinade:
- 1 block firm tofu, pressed
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- 2 tablespoons light soy sauce
- 1 tablespoon sriracha
- 2 teaspoons vegetable oil
Broth:
- ½ teaspoon sesame oil
- 2 cloves garlic, minced
- ¼ teaspoon fresh ginger, minced
- 4 cups low-sodium vegetable broth
- 2 teaspoons soy sauce
Toppings and Noodles:
- 1 teaspoon vegetable oil
- 8 ounces cremini mushrooms, washed and sliced
- 1 bunch bok choy, chopped
- 12- ounce pack fresh noodles, or 2 packs dried ramen noodles
- 1 cup bean sprouts, washed and drained
- 2-3 tablespoons green onions, chopped (for garnish)
Instructions
Prepare and Marinate Tofu:
- Drain and press the tofu to remove excess water.1 block firm tofu
- In a medium bowl, mix ginger powder, garlic powder, soy sauce, and sriracha.½ teaspoon ginger powder, ½ teaspoon garlic powder, 2 tablespoons light soy sauce, 1 tablespoon sriracha
- Cut tofu into medium cubes, add to the marinade, and toss gently. Let sit for 30 minutes.
Cook the Tofu:
- Heat a nonstick skillet over medium heat with 2 teaspoons vegetable oil. Sear the marinated tofu on all sides until golden and crispy. Set aside.2 teaspoons vegetable oil
Make the Broth:
- In a medium saucepan, heat sesame oil over medium heat. Add minced garlic and ginger and cook for a few seconds until fragrant.½ teaspoon sesame oil, 2 cloves garlic, ¼ teaspoon fresh ginger
- Pour in the vegetable broth and soy sauce. Bring to a simmer over high heat, then reduce to low and simmer for 5 minutes.4 cups low-sodium vegetable broth, 2 teaspoons soy sauce
Cook the Vegetables:
- In a nonstick skillet, heat 1 teaspoon vegetable oil. Sauté mushrooms and bok choy until tender.1 teaspoon vegetable oil, 8 ounces cremini mushrooms, 1 bunch bok choy
Prepare the Noodles:
- Cook fresh or dried noodles according to the package instructions. Drain and divide among serving bowls.12- ounce pack fresh noodles
Assemble the Soup:
- Ladle broth over the noodles in each bowl. Top with crispy tofu, sautéed mushrooms, bok choy, and bean sprouts. Garnish with chopped green onions.1 cup bean sprouts, 2-3 tablespoons green onions
Notes
- After marinating, gently pat the tofu with a paper towel to remove any excess moisture. You’ll get a crispier texture if you do it this way.
- Make sure to cook the noodles separately to keep them from becoming soggy in the soup. Just add them to the bowl before serving.
- Sear your tofu undisturbed or without moving on each side to get that desired golden, crispy exterior.
- Assemble the soup just before serving to keep the seared tofu crispy.
- If you have more time in your hands, consider pressing the tofu, wrapped on paper towels or a kitchen towel, for 15 minutes. Do it over a plate on top with a heavy object, like a can, to remove any excess liquid effectively.
