Articles & Recipes

Tofu Soup

October 12, 2018

The tofu is extraordinary in this delicious, perfect-for-winter vegetarian soup. It brings all the flavors together wonderfully.

Ingredients Makes 4 servings

1 cup rice vermicelli 250 mL
4 cups vegetable broth 1 L
1/2 cup dried sliced mushrooms 125 mL
8 oz firm or extra-firm tofu, diced 250 g
1/2 cup drained canned water chestnuts 125 mL
5 green onions, thinly sliced 5
3 tbsp tamari 45 mL
1 tbsp rice vinegar 15 mL
1 cup bean sprouts 250 mL
Freshly ground black pepper


  1. In a large pot of boiling water, cook rice vermicelli for 2 to 3 minutes, until tender, or according to package directions. Drain and set aside.
  2. In a large pot, bring vegetable broth to a boil over high heat. Add mushrooms, tofu, water chestnuts, green onions, tamari and rice vinegar. Reduce heat and simmer for about 15 minutes or until mushrooms are soft.
  3. Stir in rice vermicelli and bean sprouts. Season with pepper to taste.
The bean sprouts should stay crunchy so be sure to add them just before ladling the soup into bowls.


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