21 Simple Yet Delish Tofu Soup Recipes

You know that block of tofu sitting in your fridge? The one you bought with good intentions, thinking you’d do something healthy with it, and now it’s just… there?

I’ve been there more times than I can count. Tofu is one of those ingredients that feels intimidating if you didn’t grow up cooking with it. But here’s the thing—it’s actually one of the easiest proteins to work with. It soaks up whatever flavors you give it, adds protein to any soup, and costs next to nothing. And when it comes to soup, tofu is a total hero. It stays tender, never gets tough, and makes everything more satisfying.

The beauty of tofu soup is how forgiving it is. You can go Asian-inspired with miso and ginger, keep it simple with vegetables and broth, or get creative with spices from around the world. Most of these come together in 30 minutes or less, and they’re perfect for those days when you want something warm, comforting, and actually good for you.

These 21 recipes prove that tofu soup is anything but boring. From quick weeknight dinners to impressive bowls for company, there’s something here for every craving.

1. Crispy Tofu and Cabbage Miso Soup

This Japanese-inspired soup gives you the best of both worlds—crispy tofu on top and a comforting miso broth below. The cabbage adds sweetness and the crispy tofu stays crunchy until the very last bite .

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 2

Ingredients:

1. 200 g firm tofu, pressed and cubed
2. ½ head cabbage, roughly chopped
3. 2 tablespoons miso paste
4. 4 cups vegetable broth
5. 2 green onions, thinly sliced
6. 2 cloves garlic, minced
7. 2 tablespoons soy sauce
8. 2 tablespoons canola oil
9. Black sesame seeds for garnish

Recipe Steps:

1. Heat canola oil in a non-stick skillet over medium-high heat. Add tofu cubes and cook until crispy and golden brown. Turn off heat and toss tofu with soy sauce. Set aside.
2. In a large pot, sauté minced garlic until fragrant. Add vegetable broth and bring to a boil.
3. Reduce heat to a simmer and whisk in miso paste until well incorporated.
4. Add chopped cabbage and simmer until slightly tender, about 5 minutes.
5. Ladle soup into bowls. Garnish with crispy tofu, black sesame seeds, and sliced green onions.

2. Simple Herb Tofu Noodle Soup

Light, fresh, and perfect for when you’re feeling under the weather. The combination of ginger, garlic, and fresh herbs makes this soup incredibly aromatic .

Recipe Metadata:

• Time to Make: 40 minutes
• Servings: 2

Ingredients:

1. 200 g firm tofu, cubed
2. 100 g rice noodles
3. 1 carrot, cut into matchsticks
4. 2 spring onions, chopped
5. Fresh basil leaves
6. Fresh cilantro leaves
7. 2 cloves garlic, minced
8. 1 small piece ginger, grated
9. 800 ml vegetable broth
10. 2 tablespoons soy sauce
11. 1 teaspoon sesame oil
12. 1 tablespoon olive oil

Recipe Steps:

1. Prepare all ingredients: finely chop garlic and ginger, slice carrots into thin matchsticks.
2. Cook rice noodles according to package instructions. Drain and set aside.
3. In a large pot, heat olive oil over medium heat. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
4. Add vegetable broth and bring to a gentle simmer. Stir in soy sauce and sesame oil.
5. Add carrot matchsticks and cook for 5 minutes until slightly tender.
6. Gently add tofu cubes and cook for another 3 minutes to warm through.
7. Divide noodles into two bowls. Ladle hot broth with tofu and vegetables over noodles.
8. Garnish with spring onions, basil, and cilantro. Serve immediately.

3. Spicy Lemongrass Tofu Soup

Bold, aromatic, and packed with Thai flavors. The marinated tofu is fried separately and added at the end so it stays perfect .

Recipe Metadata:

• Time to Make: 30 minutes plus marinating time
• Servings: 2

Ingredients:

1. 1 block firm tofu, pressed and cut into slabs
2. For marinade: ¼ cup tamari, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, ⅓ cup water, 3 cloves garlic, 1 tsp onion powder, 1 tsp oil
3. For soup: 1 tbsp oil, 2 green onions chopped, 1.5 tbsp Thai red curry paste, 1 tbsp minced lemongrass, 1 L vegetable broth, 3 stalks celery sliced, 3 bunches mung bean noodles, ½ cup snap peas, ½ cup chopped tomatoes, 3 cups baby spinach, juice of 1 lime

Recipe Steps:

1. Combine marinade ingredients and submerge tofu. Refrigerate for at least an hour.
2. Fry marinated tofu in oil until golden on each side. Set aside.
3. Soften glass noodles in hot water, then drain.
4. In a pot, heat oil and fry white parts of green onions until translucent.
5. Add red curry paste and lemongrass, fry until fragrant. Add broth and bring to a boil.
6. Add celery and cook for 3-5 minutes. Add noodles and cook for 3-4 minutes.
7. Add snap peas and tomatoes, cook for 2-3 minutes. Stir in spinach until just wilted.
8. Remove from heat, add lime juice. Serve topped with fried tofu.

4. Easy Mushroom and Tofu Soup

This comforting Asian-inspired soup comes together in just 30 minutes. The combination of fresh and dried mushrooms adds deep umami flavor .

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 4

Ingredients:

1. 16 oz firm tofu, cubed
2. 2 tablespoons olive oil
3. 3 cloves garlic, grated
4. 1½ inches ginger, grated
5. ½ red chili, thinly sliced
6. ¾ cup dried shiitake mushrooms
7. 8 oz fresh mushrooms, chopped
8. 3 tablespoons soy sauce
9. 6 cups vegetable broth
10. 1 cup broccoli florets
11. ¾ cup frozen peas
12. 1 tablespoon miso paste (optional)
13. Salt and pepper to taste
14. Scallions and cilantro for garnish

Recipe Steps:

1. Soak dried mushrooms in hot water for 5 minutes. Reserve soaking water.
2. Heat olive oil in a pot, add garlic, ginger, and chili. Sauté for 1 minute.
3. Add both fresh and soaked mushrooms, soy sauce, salt, and pepper. Cook for 5 minutes.
4. Add vegetable broth and mushroom soaking water. Bring to a boil.
5. Add tofu, broccoli, and peas. Simmer for 10-15 minutes.
6. Optional: stir in miso paste for extra flavor.
7. Adjust seasoning and serve garnished with scallions and cilantro.

5. Tofu Rosemary Soup

This Western-style soup is pure comfort on a cold day. The rosemary infuses the broth with earthy flavor, and the tofu adds protein without overwhelming .

Recipe Metadata:

• Time to Make: 40 minutes
• Servings: 2

Ingredients:

1. 200 g soft or silken tofu, cubed
2. 500 ml vegetable broth
3. 2 sprigs fresh rosemary
4. ½ teaspoon white pepper
5. 1 tablespoon olive oil
6. 2 cloves garlic, minced
7. 1 small onion, chopped
8. ½ teaspoon salt

Recipe Steps:

1. Finely chop onion and garlic.
2. In a medium pot, heat olive oil over medium heat. Add onion and garlic, sauté for about 5 minutes until translucent.
3. Finely chop rosemary leaves and add to pot. Cook for another minute.
4. Pour in vegetable broth and bring to a gentle simmer. Add salt and white pepper.
5. Gently add tofu cubes and cook for 5 minutes to allow flavors to meld.
6. Remove rosemary sprigs. Use a fork to gently mash some tofu if you prefer slightly thicker texture.
7. Taste and adjust seasoning. Serve hot, garnished with a small rosemary sprig.

6. Quick Cauliflower Tofu Soup with Courgetti

This creamy blended soup gets its silkiness from silken tofu. The courgetti adds fresh texture right at the end .

Recipe Metadata:

• Time to Make: 25 minutes
• Servings: 2

Ingredients:

1. 1 small cauliflower, chopped
2. 1 small red onion
3. 1 small white onion
4. 3 garlic cloves
5. 1 inch piece ginger
6. 2 vegetable stock cubes
7. ½ teaspoon turmeric
8. Himalayan salt to taste
9. Black pepper to taste
10. 1 medium courgette, spiralized
11. 1 pack silken tofu, cubed
12. Olive oil for sautéing

Recipe Steps:

1. Chop onions, garlic, and ginger finely or grind into a paste.
2. Heat olive oil in a pot and sauté the onion paste until golden.
3. Wash and roughly chop cauliflower. Add to pot and cook on high heat for 5 minutes to brown slightly.
4. Season with turmeric, salt, and pepper. Add enough boiling water to cover.
5. Simmer for 5 minutes, then blend until smooth using an immersion blender.
6. Add cubed silken tofu and spiralized courgette.
7. Heat through for 2-3 minutes and serve hot.

7. Creamy Silken Tofu Soup

This smooth, elegant soup comes together in minutes. The red vinegar adds just enough brightness to balance the richness .

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 2

Ingredients:

1. 200 g silken tofu
2. 100 ml heavy cream
3. 1 teaspoon red vinegar
4. 300 ml vegetable broth
5. ½ teaspoon salt
6. ¼ teaspoon black pepper
7. 1 green onion for garnish

Recipe Steps:

1. In a saucepan, bring vegetable broth to a gentle simmer over medium heat.
2. Add silken tofu, breaking it into smaller pieces with a spoon.
3. Heat through for 3-4 minutes, stirring gently.
4. Using an immersion blender, blend until smooth and creamy.
5. Stir in heavy cream and red vinegar.
6. Season with salt and black pepper. Adjust acidity with more vinegar if desired.
7. Warm gently over low heat for 3-5 minutes—do not boil.
8. Garnish with chopped green onion and serve hot.

8. Coconut Curry Tofu Soup with Noodles

This creamy, dreamy golden coconut soup comes together in just 20 minutes. It’s packed with flavor from curry powder, turmeric, and ginger .

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 4

Ingredients:

1. 1 block extra firm tofu, cubed
2. 2 teaspoons sesame or olive oil
3. ¼ cup sweet onion, diced
4. 6 cloves garlic, finely chopped
5. 1 inch ginger, grated
6. 1 teaspoon chili crisp
7. 1 teaspoon lime juice
8. ½ teaspoon lime zest
9. 1 teaspoon ground turmeric
10. 1 teaspoon curry powder
11. 4 cups vegetable broth
12. 1 can (15 oz) coconut cream or full-fat coconut milk
13. 1 tablespoon tamari or soy sauce
14. 1 tablespoon white miso paste
15. 8 oz lo mein or ramen noodles
16. Broccoli, cilantro, lime for serving

Recipe Steps:

1. Heat oil in a large soup pot over medium-high heat.
2. Add onion, garlic, ginger, and chili crisp. Sauté until onion is translucent, about 1-2 minutes.
3. Add lime juice, zest, turmeric, and curry powder. Stir to combine.
4. Pour in vegetable broth, coconut milk, tamari, and miso paste. Whisk until smooth.
5. Bring to a simmer, then add noodles and broccoli if using.
6. Simmer until noodles are tender, about 2-3 minutes.
7. Taste and adjust seasonings with more tamari or lime juice.
8. Stir in tofu cubes to heat through, or top with separately sautéed crispy tofu.
9. Serve with cilantro and lime wedges.

9. Five-Ingredient Kale and Tofu Soup

Sometimes simple is best. This minimalist soup uses just five main ingredients but delivers deep, satisfying flavor .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 2

Ingredients:

1. 4 cups water
2. 2 vegetable bouillon cubes
3. 2 scallions, sliced
4. 2 cups kale, chopped
5. 8 oz firm tofu, cubed
6. Optional: sesame oil and soy sauce for finishing

Recipe Steps:

1. In a medium saucepan, combine water and vegetable bouillon cubes. Bring to a rolling boil, stirring until bouillon dissolves completely.
2. Reduce heat to medium-low. Add sliced scallions and simmer gently for 30 seconds.
3. Add chopped kale and cubed tofu. Cook until kale has softened to your liking, about 3-5 minutes.
4. For richer flavor, drizzle with sesame oil and a splash of soy sauce before serving.
5. Serve hot.

10. Miso Soup with Silken Tofu and Wakame

The classic Japanese soup that proves simplicity is beautiful. Silken tofu and wakame seaweed float in a savory miso broth that warms you from the inside out.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 4

Ingredients:

1. 4 cups dashi or water with dashi granules
2. 3 tablespoons miso paste (white or mixed)
3. 1 block silken tofu, cut into small cubes
4. 2 tablespoons dried wakame seaweed
5. 2 green onions, thinly sliced

Recipe Steps:

1. If using dashi granules, prepare dashi according to package instructions.
2. In a small bowl, whisk miso paste with a ladleful of warm dashi until smooth.
3. Return miso mixture to the pot with remaining dashi. Heat gently—do not boil.
4. Add wakame and silken tofu cubes. Warm through for 2-3 minutes.
5. Ladle into bowls and garnish with green onions. Serve immediately.

11. Hot and Sour Tofu Soup

This Chinese restaurant favorite is easier to make at home than you’d think. The tofu soaks up all that tangy, spicy, savory broth.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 4

Ingredients:

1. 1 block firm tofu, cut into strips
2. 4 cups vegetable broth
3. 8 shiitake mushrooms, sliced
4. ½ cup bamboo shoots, sliced
5. 3 tablespoons rice vinegar
6. 2 tablespoons soy sauce
7. 1 teaspoon white pepper
8. 1 teaspoon chili oil (more to taste)
9. 2 tablespoons cornstarch mixed with 3 tablespoons water
10. 1 egg, beaten (optional)
11. 2 green onions, sliced

Recipe Steps:

1. Bring vegetable broth to a simmer. Add mushrooms and bamboo shoots, cook for 5 minutes.
2. Add tofu strips, rice vinegar, soy sauce, white pepper, and chili oil.
3. Slowly stir in cornstarch slurry while stirring constantly until soup thickens slightly.
4. If using egg, drizzle slowly into soup while stirring gently to create ribbons.
5. Garnish with green onions and serve hot.

12. Thai Coconut Tofu Soup (Tom Kha Style)

Creamy coconut milk, fragrant lemongrass, and a hint of spice make this Thai-inspired soup utterly addictive. The tofu soaks up all the coconut goodness.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 4

Ingredients:

1. 1 block firm tofu, cubed
2. 2 cans (13.5 oz each) coconut milk
3. 2 cups vegetable broth
4. 3 stalks lemongrass, bruised and cut into 2-inch pieces
5. 3 kaffir lime leaves, torn
6. 1 inch galangal or ginger, sliced
7. 2 tablespoons soy sauce
8. 1 tablespoon lime juice
9. 1 teaspoon chili paste (optional)
10. 8 oz mushrooms, sliced
11. Cilantro for garnish

Recipe Steps:

1. In a large pot, combine coconut milk, vegetable broth, lemongrass, lime leaves, and galangal. Bring to a gentle simmer.
2. Add mushrooms and cook for 5 minutes.
3. Add tofu cubes and simmer for another 5 minutes.
4. Stir in soy sauce, lime juice, and chili paste if using.
5. Remove lemongrass, lime leaves, and galangal before serving.
6. Garnish with fresh cilantro.

13. Wonton Soup with Tofu

Who says wonton soup needs meat? These simple tofu and vegetable wontons float in a fragrant broth for a completely satisfying meal.

Recipe Metadata:

• Time to Make: 45 minutes
• Servings: 4

Ingredients:

1. For wontons: 1 block firm tofu, crumbled, 2 cups finely chopped napa cabbage, 2 green onions minced, 2 cloves garlic minced, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 package wonton wrappers
2. For broth: 6 cups vegetable broth, 2 slices ginger, 2 cloves garlic smashed, 2 green onions, 1 tablespoon soy sauce
3. Bok choy for serving

Recipe Steps:

1. Make filling: press excess moisture from crumbled tofu. Combine with cabbage, green onions, garlic, soy sauce, and sesame oil.
2. Place spoonful of filling in center of each wonton wrapper. Wet edges, fold into triangles, and press to seal.
3. For broth, combine vegetable broth, ginger, garlic, green onions, and soy sauce. Simmer for 15 minutes.
4. Cook wontons in simmering broth for 4-5 minutes until they float.
5. Add bok choy in the last 2 minutes. Serve hot.

14. Spicy Kimchi Tofu Soup (Soondubu Jjigae)

This Korean soft tofu stew is spicy, savory, and incredibly comforting. The silken tofu breaks apart into creamy chunks throughout the broth.

Recipe Metadata:

• Time to Make: 25 minutes
• Servings: 2

Ingredients:

1. 1 package silken tofu
2. 1 cup kimchi, chopped (with juice)
3. 4 ounces pork or beef (optional)
4. 1 tablespoon gochugaru (Korean red pepper flakes)
5. 1 tablespoon sesame oil
6. 2 cloves garlic, minced
7. 2 cups vegetable or anchovy broth
8. 1 green onion, sliced
9. 1 egg (optional)

Recipe Steps:

1. In a small pot, heat sesame oil over medium heat. Add garlic and gochugaru, stir for 30 seconds.
2. Add chopped kimchi and meat if using. Cook for 2-3 minutes.
3. Add broth and bring to a boil.
4. Gently add silken tofu in large spoonfuls. Simmer for 5 minutes.
5. Optional: crack an egg into the stew and cook for 2 more minutes.
6. Garnish with green onion and serve with rice.

15. Mediterranean Tofu and Vegetable Soup

Hearty vegetables, white beans, and tofu in a tomato-based broth with Mediterranean herbs. This one is a complete meal in a bowl.

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 4

Ingredients:

1. 1 block firm tofu, cubed
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 2 carrots, diced
6. 2 celery stalks, diced
7. 1 zucchini, diced
8. 1 can (14 oz) diced tomatoes
9. 4 cups vegetable broth
10. 1 can cannellini beans, drained
11. 1 teaspoon dried oregano
12. 1 teaspoon dried basil
13. Salt and pepper to taste
14. Fresh parsley for garnish

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
2. Add zucchini and cook for 3 more minutes.
3. Add diced tomatoes, vegetable broth, oregano, and basil. Bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Add tofu cubes and cannellini beans. Simmer for 5 more minutes.
6. Season with salt and pepper. Garnish with fresh parsley.

16. Moroccan Chickpea and Tofu Soup

Warm spices like cumin, cinnamon, and turmeric make this North African-inspired soup incredibly aromatic. The chickpeas and tofu make it hearty and satisfying.

Recipe Metadata:

• Time to Make: 40 minutes
• Servings: 6

Ingredients:

1. 1 block firm tofu, cubed
2. 2 tablespoons olive oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 2 teaspoons cumin
6. 1 teaspoon turmeric
7. ½ teaspoon cinnamon
8. ½ teaspoon paprika
9. 1 can (14 oz) diced tomatoes
10. 6 cups vegetable broth
11. 2 cans chickpeas, drained
12. 1 cup chopped kale or spinach
13. Salt and pepper to taste
14. Fresh cilantro for garnish
15. Lemon wedges for serving

Recipe Steps:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cook until softened.
2. Add cumin, turmeric, cinnamon, and paprika. Stir for 1 minute until fragrant.
3. Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add chickpeas and tofu cubes. Simmer for 10 minutes.
5. Stir in kale and cook until wilted, about 3 minutes.
6. Season with salt and pepper. Serve with fresh cilantro and lemon wedges.

17. Simple Tofu and Spinach Egg Drop Soup

This Chinese-inspired classic gets a protein boost from tofu. The egg ribbons and silken tofu create beautiful texture contrasts.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 4

Ingredients:

1. 1 block silken tofu, cubed
2. 4 cups vegetable broth
3. 2 tablespoons soy sauce
4. 1 teaspoon sesame oil
5. ½ teaspoon white pepper
6. 2 tablespoons cornstarch mixed with 3 tablespoons water
7. 2 eggs, beaten
8. 2 cups fresh spinach
9. 2 green onions, sliced

Recipe Steps:

1. In a pot, bring vegetable broth to a simmer. Add soy sauce, sesame oil, and white pepper.
2. Slowly stir in cornstarch slurry while stirring constantly until soup thickens slightly.
3. Gently add tofu cubes and spinach. Cook for 2 minutes.
4. Slowly drizzle beaten eggs into the soup while stirring gently in one direction to create ribbons.
5. Remove from heat immediately. Garnish with green onions and serve.

18. Mexican Tortilla Soup with Tofu

All the flavors of classic tortilla soup with tofu standing in for chicken. Crispy tortilla strips on top make every spoonful exciting.

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 4

Ingredients:

1. 1 block firm tofu, cubed
2. 2 tablespoons oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 1 jalapeño, seeded and minced
6. 1 teaspoon cumin
7. 1 teaspoon chili powder
8. 1 can (14 oz) fire-roasted tomatoes
9. 6 cups vegetable broth
10. 1 cup corn kernels
11. Juice of 1 lime
12. Salt to taste
13. For topping: tortilla strips, avocado, cilantro, queso fresco

Recipe Steps:

1. In a large pot, heat oil over medium heat. Add onion, garlic, and jalapeño. Cook until softened.
2. Add cumin and chili powder, stir for 1 minute.
3. Add fire-roasted tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add tofu cubes and corn. Simmer for 5 more minutes.
5. Stir in lime juice and season with salt.
6. Serve topped with crispy tortilla strips, avocado, cilantro, and crumbled queso fresco.

19. Lemongrass Ginger Tofu Pho

This simplified version of Vietnamese pho comes together quickly but still delivers that aromatic, comforting broth. Rice noodles and tofu make it a complete meal.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 4

Ingredients:

1. 1 block firm tofu, sliced
2. 8 oz rice noodles
3. 6 cups vegetable broth
4. 3 stalks lemongrass, bruised
5. 3 inches ginger, sliced
6. 1 onion, halved
7. 2 star anise
8. 1 cinnamon stick
9. 3 tablespoons soy sauce
10. 1 tablespoon brown sugar
11. For serving: bean sprouts, basil, mint, cilantro, lime wedges, chili slices

Recipe Steps:

1. In a large pot, combine vegetable broth, lemongrass, ginger, onion, star anise, and cinnamon. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Strain broth and return to pot. Add soy sauce and brown sugar.
3. Cook rice noodles according to package directions. Divide among bowls.
4. Add tofu slices to broth and heat through for 3 minutes.
5. Ladle hot broth and tofu over noodles.
6. Serve with bean sprouts, fresh herbs, lime wedges, and chili slices on the side.

20. Creamy Roasted Cauliflower and Tofu Soup

Roasting the cauliflower first brings out its natural sweetness. Blended with silken tofu, this soup is luxuriously creamy without any dairy.

Recipe Metadata:

• Time to Make: 45 minutes
• Servings: 4

Ingredients:

1. 1 head cauliflower, cut into florets
2. 1 block silken tofu
3. 2 tablespoons olive oil
4. 1 onion, chopped
5. 3 cloves garlic
6. 4 cups vegetable broth
7. 1 teaspoon thyme
8. Salt and pepper to taste
9. Toasted pumpkin seeds for garnish

Recipe Steps:

1. Preheat oven to 425°F. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes until tender and golden.
2. In a large pot, heat remaining olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add roasted cauliflower, garlic, thyme, and vegetable broth. Bring to a simmer and cook for 10 minutes.
4. Add silken tofu and use an immersion blender to blend until completely smooth.
5. Season with salt and pepper. Reheat gently if needed.
6. Serve garnished with toasted pumpkin seeds.

21. Quick Miso Udon with Tofu

This speedy noodle soup comes together in the time it takes to boil water. Perfect for those days when you need something warm and satisfying right now.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 2

Ingredients:

1. 1 block firm tofu, cubed
2. 2 servings udon noodles
3. 4 cups water
4. 3 tablespoons miso paste
5. 2 tablespoons soy sauce
6. 1 tablespoon mirin
7. 2 green onions, sliced
8. 1 sheet nori, torn into pieces
9. Optional: bok choy or spinach

Recipe Steps:

1. Cook udon noodles according to package directions. Drain and divide between bowls.
2. In a pot, bring water to a simmer. In a small bowl, whisk miso paste with some hot water until smooth, then return to pot.
3. Add soy sauce and mirin. Add tofu cubes and any vegetables, simmer for 3 minutes.
4. Ladle hot broth and tofu over noodles.
5. Garnish with green onions and nori pieces. Serve immediately.