Best 2 Spring Tofu Soup Recipes

**Spring Tofu Soup: A Refreshing and Flavorful Dish**

As the days get warmer and the flowers start to bloom, it's time to lighten up our meals with fresh and flavorful dishes. This spring tofu soup is the perfect way to do just that. Packed with healthy vegetables, tender tofu, and a light and savory broth, this soup is sure to please everyone at the table. This article offers three variations on this classic soup, so you can find the perfect one to suit your taste. Whether you prefer a simple and traditional soup or one with a bit more spice or tang, you're sure to find a recipe here that you'll love. So gather your ingredients and get ready to enjoy a delicious and refreshing spring tofu soup!

**Recipes included:**

* Classic Spring Tofu Soup: This is the basic recipe for spring tofu soup, made with a simple broth, fresh vegetables, and tofu.
* Spicy Spring Tofu Soup: This variation adds a bit of heat to the soup with the addition of chili peppers and Sriracha sauce.
* Tangy Spring Tofu Soup: This version uses rice vinegar and lemon juice to give the soup a bright and tangy flavor.

Let's cook with our recipes!

TOFU MUSHROOM SOUP

Tofu Mushroom Soup image

For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.

Provided by Martha Rose Shulman

Categories soups and stews, appetizer

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 ounce dried mushrooms (about 1 cup), preferably porcinis
1/2 pound fresh shiitake mushrooms
1/2 pound fresh button or cremini mushrooms, quartered
1 head of garlic, cut in half crosswise
2 teaspoons salt, or to taste
6 slices fresh ginger, from the widest part of the root
2 tablespoons soy sauce
14 to 16 ounces tofu (1 box), either firm or soft, cut in 1-inch dice
1/2 cup chopped cilantro
2 tablespoons chopped chives

Steps:

Place dried mushrooms in a bowl or large heatproof measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. If mushrooms are sandy, agitate from time to time. Line a strainer with cheesecloth and place over a 1-quart measuring cup. Drain through the strainer, then twist mushrooms in the cheesecloth, holding them over the strainer, to squeeze out the last of the flavorful liquid. Discard reconstituted mushrooms or set aside for another use.
While porcinis are soaking, pull tough stems away from shiitake mushroom caps. Slice caps thin and set aside.
Combine the mushroom broth with enough water to make 9 cups liquid and place in a saucepan or soup pot. Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes.
Use a slotted spoon or skimmer to remove mushrooms, stems, garlic and ginger from broth. Add soy sauce to broth. Taste and adjust salt.
Bring broth back to a boil and add tofu. Reduce heat to a simmer or a gentle boil, cover partly and simmer for 30 minutes. Tofu will puff a little, and texture will become more porous and spongy.
Add thinly sliced shiitake mushroom caps, cover and simmer 5 minutes. Stir in cilantro and chives. Taste, adjust seasoning and serve.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 3 grams

EASY 5-INGREDIENT TOFU SOUP

Easy 5-Ingredient Tofu Soup image

A delicious soup for vegan or non-vegans to enjoy.

Provided by Lisa Marie

Time 20m

Yield 2

Number Of Ingredients 5

Ingredients

4 cups water
2 cubes vegetable bouillon
3 stalks scallions, sliced
3 cups chopped kale
1 cup medium-firm tofu, cubed

Steps:

Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.

Nutrition Facts : Calories 152.1 calories, Carbohydrate 14.1 g, Fat 6.7 g, Fiber 3 g, Protein 13.8 g, SaturatedFat 1 g, Sodium 79.5 mg, Sugar 1.6 g

Tips:

Use firm or extra-firm tofu: This will hold its shape better in the soup and will absorb more of the savory broth.
Press the tofu before cooking: This will help to remove excess moisture and make the tofu more flavorful.
Cut the tofu into bite-sized pieces: This will help it to cook evenly and will make it easier to eat.
Use a variety of vegetables: This will add flavor, color, and nutrients to the soup. Some good options include carrots, celery, broccoli, mushrooms, and bok choy.
Use a flavorful broth: This is the base of the soup, so make sure it's something you enjoy. You can use vegetable broth, chicken broth, or even miso broth.
Add some fresh herbs and spices: This will help to brighten the flavor of the soup. Some good options include ginger, garlic, cilantro, and scallions.
Serve the soup hot: This is the best way to enjoy it! You can also garnish it with some additional fresh herbs or a drizzle of sesame oil.

Conclusion:

Spring tofu soup is a delicious, healthy, and easy-to-make meal that's perfect for any occasion. It's a great way to use up leftover tofu, and it's also a good way to get your daily dose of vegetables. So next time you're looking for a quick and easy meal, give this spring tofu soup a try!