Tofu ball soup is a light, comforting dish that brings together gentle flavors, soft textures, and nourishing warmth in every spoonful. It is especially loved in many Asian kitchens, where tofu is celebrated for its delicate taste and ability to absorb surrounding flavors.
The tofu balls are made from finely mashed tofu mixed with seasonings such as garlic, ginger, scallions, and a touch of soy sauce. Once shaped, they become tender, cloud like bites that melt beautifully in hot broth. When simmered, they soak up the savory notes of the soup while keeping their soft and satisfying texture.
The broth is usually clear and aromatic, often based on vegetable or light chicken stock, enhanced with ginger, sesame oil, and sometimes mushrooms for extra depth. Leafy greens, carrots, or bok choy are commonly added, giving the soup both color and freshness. The result is a bowl that feels light yet deeply comforting.
Tofu ball soup is perfect for days when you want something gentle and soothing. It is easy to digest, naturally high in protein, and wonderfully hydrating. Despite its simplicity, it never feels boring, as every spoonful offers a delicate balance of savory, fresh, and slightly nutty flavors.
This soup is also very flexible. You can keep it fully vegetarian, add noodles for a heartier meal, or include shrimp or chicken for extra richness. It works beautifully as a starter, a light lunch, or a comforting dinner when paired with steamed rice or crusty bread.
Tofu ball soup is proof that simple ingredients can create a dish full of warmth and harmony. It is the kind of recipe that quietly comforts, nourishes, and leaves you feeling satisfied without heaviness.
Ingredients
- 200 g tofu firm, drained
- 1 cup vegetable broth low-sodium
- 1 tbsp soy sauce low-sodium
- 1 tsp sesame oil
- 1 cup mixed vegetables carrots and peas
Instructions
- Drain the tofu and crumble it into a bowl.
- Mix the crumbled tofu with a pinch of salt and form into small balls.
- In a pot, bring the vegetable broth to a gentle boil.
- Add the tofu balls and let them simmer for 10 minutes.
- Stir in the soy sauce and sesame oil.
- Add the mixed vegetables and cook for another 5 minutes or until tender.
Nutrition
I’m no chef, but this was one of the easiest recipes I ever did! 😍
I didn’t have mixed vegetables, so I used frozen corn… it was ok I guess.
Too much broth! The soup could’ve used more flavor. Didn’t impress me.
Tofu is bland, I added some chili pepper too, now it’s better!
Super easy recipe, but I think I overcooked the veggies. Still, pretty good!
This soup is amazing! I made it for dinner and everyone loved it. So tasty!
I don’t know about this. Tofu? Really? Can you use chicken instead?
You can use chicken, but it’s a totally different dish! Tofu gives a unique flavor and texture. Give it a try! 🥣
Wow, who knew tofu could taste this good? I’ll make this again for sure!