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!
Delicious, but needs more spices! Maybe some garlic or ginger?
Totally agree! A little garlic would make it pop! 🍲
This soup is a game changer! I never liked tofu, but these little balls are so good! 😍
Made this today, but I forgot the sesame oil. Oops! Still tasty, gonna try again.
No worries about the sesame oil! I forgot it once too, and it was still delicious. Glad you liked it!
I added too much soy sauce and it was really salty. Be careful with that! Still good tho.
I’m skeptical about tofu. Does it really taste like meat? My husband liked it, but I can’t get into it.
I followed it exactly, except I didn’t have low-sodium broth—still turned out okay. But salt level got a bit high for my taste.
Glad it still worked! I’ve had that happen too when I’m out of low-sodium stuff—though your note about the salt makes sense with the soy sauce.
Why do people like tofu? It’s mushy and tasteless. Not for me.
Tofu can be an acquired taste, but when cooked right, it absorbs so much flavor! Give it another shot!
Honestly, I think tofu’s great! It’s not mushy when you fry it or grill it. You gotta try different ways to cook it!
What are tofu balls?! Sounds weird. 😒 I’m just gonna stick with chicken soup.
Super easy recipe! My kids loved it and they usually won’t eat tofu. Will make this again!
Really? Kids like tofu? Mine won’t even touch it. This recipe seems too simple. I bet it doesn’t taste like much.
I’m glad your kids loved it! Tofu can be tricky for some, but this sounds like a win! I’m definitely trying this out soon.
This is surprisingly comforting. The tofu balls stayed together nicely and the sesame oil gave it a cozy aroma. I added a pinch of ginger too—would make it again!
This was super comforting—those tofu balls stayed nice and tender. I added a little extra sesame oil and it tasted like takeout. Will make again for sure!
The broth + soy combo is perfect. I added a splash of rice vinegar at the end and it brightened everything up a lot.
Hmm I’m not sure about vinegar in this one—might make it too tangy. Still, if it brightened yours, I guess it could work. How much did you add?
Yes! Rice vinegar is such a smart finishing touch—gives that little zing without changing the whole balance. I’m definitely trying it.
Not gonna lie, I was skeptical because it’s just tofu and broth… but it’s actually really satisfying. I ate it as a full meal.
Simple and tasty. I used frozen mixed veggies and it came together fast. Next time I might add a little chili oil for heat.
Meh, it was ok. Tofu isn’t my favorite, might try chicken next time.
This recipe seems too simple. Where’s the flavor??
I think simple is good! Sometimes the best flavors come from not overdoing it. You could always add more spices if you want it bolder.
But like, is tofu even flavorful? I feel like it needs more, maybe some garlic or something. 🤷♂️
I followed it mostly, but I used regular soy sauce (oops). Still tasted good though, and the broth flavor came together nicely.
Honestly that’s not too bad—regular soy sauce usually just makes it a bit saltier. Glad the broth still came together though!
Flavor is pretty balanced, but I wish there was a little more seasoning (maybe a touch of ginger or garlic?).
This was absolutely delicious! The tofu balls had such great flavor. Definitely a keeper! ❤️
Honestly delicious for a simple recipe. I used low-sodium broth and soy sauce and it wasn’t bland. Will repeat.
Love to hear that! Low-sodium broth plus soy sauce can definitely still bring flavor—nice move. 😊 Do you think you’d add a bit of ginger or green onion next time?
I tried it but the tofu balls didn’t hold together very well, guess I didn’t press them enough.
So easy! I made this in 30 mins and my kids loved it. Great recipe!
30 mins? Seems too good to be true. Are you sure you didn’t skip anything?
That’s awesome to hear! I have some picky eaters too, so I’m glad it worked out for you!
Not convinced. 200g tofu + just salt to form balls seems like it would fall apart. And it did… kind of like tofu confetti. Flavor was okay but texture was meh.
I don’t think tofu balls would hold together, they just fell apart for me. Can anyone help?
Are vegetable broths even real? I always just use water. But I guess that’s why my food tastes bland lol.
Honestly didn’t have high hopes, but it surprised me. Good job! 👍
I’m so glad you liked it! This recipe really is a hidden gem. 😊
Really? Tofu balls? Sounds weird. But good to hear you liked it!
I’m skeptical about the “ball” part—my tofu crumbled into pieces instead of holding. Still tasted fine though, just more like soup with tofu bits.
Kind of bland for me unless I add more soy sauce. Next time I’ll salt the broth a bit more, but the texture is great.
This soup is amazing! I added some chili flakes for a kick and it was perfect. Definitely a 5!
I didn’t really like the texture of the tofu… kinda mushy for me. I’ll stick to my meat dishes. 😕
I followed the recipe but my tofu balls fell apart. What did I do wrong?
I subbed the veggies for what I had in the fridge, still turned out yummy.
Not bad, but my tofu balls kinda fell apart. I think my tofu wasn’t drained enough. Still tasty though.
Okay but… sesame oil is strong, i think i used too much lol. Fixable, just go light.
This sounds super comforting. I love tofu ball soups—mine always taste amazing when I keep the broth gentle instead of boiling hard.
Yes!! Gentle simmer is the key—if you boil hard the tofu balls get kinda tough or break apart. I’m definitely trying this version.
I’m skeptical only bc 10+5 minutes seems short? Like will the tofu balls stay firm or get mushy. But the sesame oil at the end sounds smart… might try it low heat though.
Yum! I added mushrooms and it was a great twist! Will definitely make again.
These tofu balls are surprisingly good—so comforting. I used frozen peas/carrots and it still worked perfectly. Next time I might add a little ginger for extra zing.
Good idea, but my tofu balls came out a little crumbly. Next time I think I’ll squeeze the tofu harder and maybe add a tiny bit of cornstarch to bind.
I don’t think this is real soup. Honestly, what’s with all the tofu? I thought it would be more soupy. 👎
Flavor is good but mine were a bit bland—I think I under-salted the tofu. Also, 10 minutes simmer was perfect, but I needed 2 extra minutes for the veggies.
These tofu balls turned out way better than I expected—springy but not rubbery. The sesame oil at the end made it taste super cozy.
I found the tofu balls kinda bland. I think they need more flavor! Tried dipping them in hot sauce, but still not great for me.
This soup is amazing! I love how easy it is to make. The tofu balls are super tasty!
Extremely satisfying! I added some chili flakes and it was just the right kick! 🔥
Not bad, but I added some garlic and ginger to spice it up. It helped a lot.
Made it exactly as written and it tasted light but really flavorful. The sesame oil at the end is the move. Will cook again when I need something quick.
Mine turned out a little too oily—could be the sesame oil measurement. I’ll do 1/2 tbsp next time and see. Otherwise, pretty good.
I’m not sure about 10 minutes for the tofu balls—mine were a bit soft inside even after simmering longer. Flavor was nice though.
Mixed veg? Can I use frozen ones? Cuz that’s what I have in my freezer.
I tried it but used what I had: regular broth and too much soy sauce (oops). Still, the idea is great. Next time I’ll measure better because it got kinda salty.
Not a fan. Tofu is weird texture for me. I’d rather have chicken in my soup. Just sayin’.
Tried this tonight—surprisingly comforting. The tofu balls stayed tender and didn’t fall apart on me. I used frozen peas/carrots and it worked great.
So glad it worked for you! Frozen veg is the move—way easier and it still keeps the soup cozy. 😊
It’s okay, but 10 min simmer for tofu seems like too long? Mine got kind of soft. Also, “1 tsp sesame oil” feels like a lot if you don’t like strong sesame taste.
Good point! Tofu can go soft fast. I usually do 5–7 minutes for the balls, then add veggies and simmer just until tender.
Pretty solid. I used frozen veggie mix and it still worked. Next time I’ll add a little ginger and maybe chili oil for more kick.
Not gonna lie, I was skeptical about tofu balls in soup, but it turned out nice. I added a little extra soy sauce and black pepper and it improved a lot.
Tofu balls? Sounds like a weird combo! I dunno if I would try this.
Not bad! I’m usually skeptical of tofu recipes, but these balls were actually kinda tasty. My kids ate it, so yeah.
OMG, so easy to make! Made it in 30 minutes and my kids loved it! Will make again for sure.
Why sesame oil right at the end? I tried it and the aroma was kinda strong for me. Next time I’ll half it or mix it in earlier.
I didn’t have vegetable broth so I used chicken broth. Still good, but not the same vibe. Also I accidentally added the soy sauce too early and it simmered weirdly.
Made it tonight and it was good, but I think 10 minutes wasn’t enough for my tofu balls. Next time I’ll simmer a bit longer.
Glad you liked it! I agree—10 minutes can be a little short depending on how big the tofu balls are. I usually go closer to 15.
I am not a cook, but I managed to make this! Tastes good, but can someone tell me how to make the tofu balls firmer?
Yummm! 😍 Loved it! Will definitely make again!
These tofu balls are honestly such a nice comfort food. I used frozen peas and carrots and they turned out great—super filling for how simple it is.
Not impressed. It looked better than it tasted. So sad.
Tofu ball soup is the best! Give it a try! 🥣❤️
Easy to make! I like how it’s healthy and filling. Tofu is life!
I think I did something wrong—my veggies got mushy by the time the tofu balls were done. Maybe my simmer was too aggressive?
That definitely sounds like the simmer got a bit too hot. I keep mine at a gentle bubble—more like “barely simmering”—especially once the veggies go in. Next time, add the mixed vegetables later (like 3–4 minutes) and you should get them tender, not mushy.
Maybe your tofu balls released water and the soup was boiling harder than you thought? If the pot is roaring, the veggies will go limp fast. Try covering partially and keeping it at low heat; also don’t over-stir right after you add the veggies.
My new favorite! Even my picky husband enjoyed it. Thanks for sharing!🥳
I tried this recipe and my husband hated it. He said it tastes like cardboard. 🤔
So glad to hear that! It’s hard to please picky eaters. This recipe is a game-changer! 😄
I thought this looked weird at first but it actually tasted good. Surprising!
I thought this was gonna be like meatball soup but it’s not. Disappointed.
I understand your disappointment! This soup is definitely a different take but it’s quite tasty once you get used to it. Give it another shot with some spices!
But tofu ain’t meat! It’s a whole different thing, right? Just gotta adjust your expectations. I liked it for a change!
WOW this is surprisingly good. 10/10. My family actually asked for seconds. 😅
Tofu?? Not for me. Never liked the texture, it squishes too much.
What is low-sodium? Is that a healthy thing? I’m confused. Anyway, my kids loved it.
Sesame oil was the only reason this got eaten. Otherwise it was like eating warm water with veggies (sorry).
Love that this is low-sodium-friendly. The broth is light but not watery, and the soy sauce + sesame combo is classic. Great weeknight meal.
It’s just soup. Nothing special. Tofu balls are kinda boring.
I think you’re missing out! The flavors really come together in this soup. It’s comforting and delicious, to me at least.
Too bland for my taste. I think it needs more seasoning than just soy sauce.
These tofu balls are actually really comforting. The sesame oil at the end makes the whole soup taste “restaurant-y.” I used frozen peas/carrots and it was perfect.
The instructions are clear, but forming tiny balls is annoying when you’re hungry lol. Still worth it though.
1 cup veggies felt like not enough for me—like where my carrots at 😅 I doubled the mixed vegetables and it improved a lot.
I actually stuck to 1 cup and it was fine—maybe depends how hungry you are. Carrots make it way better though.
Omg same 😅 1 cup veggies was totally stingy in my bowl. Doubling it makes it feel like a real meal.
These tofu balls came out super tender—like little dumplings. I added extra ginger too and it was perfect. Will make again!
Love this! Tofu dumplings in soup are such a cozy vibe. Glad the extra ginger worked out—gotta try it next time.
Made it last night, and it was so quick and easy! Perfect for weeknight dinners. 😄
Wow, I’m glad you loved it! I also found it super quick to make. Perfect for busy weeknights! 😊
Five stars. So easy I made it on a weekday after work and it still felt fancy. Yummm!
This isn’t authentic soup, like my grandma used to make. But it’s ok, if you’re into this sort of thing.
Wow. Easy and cheap. I’m gonna meal prep this—can’t believe it only takes like 15 minutes? Tofu soup king.
Could use some noodles or rice because it’s more like a light broth than a full meal. Flavor is decent.
This soup is so simple and delicious! I added some chili flakes for a kick.
I’m not sure about the sesame oil amount—1 tsp felt like a lot at first, but honestly it turned out well. The broth flavor is really nice.
Glad it worked for you! I always worry about sesame oil too—1 tsp sounds right though since it’s so fragrant. That broth + tofu balls combo sounds cozy.
Wow. So easy lol. Tastes better than I expected!
Honestly, I love sesame oil in soups. This tasted like it had way more effort than it actually took. Will make again for sure.
Eh… kinda bland for me. I doubled the soy sauce like it says (low-sodium) and added chili flakes. After that it was way better. Original could use more seasoning.
Pretty good for a quick soup. I used frozen mixed veg and it worked fine. I think next time I’ll add some ginger or green onions because it tastes a little plain without them.
The tofu balls kinda fell apart on me. Maybe I didn’t form them firmly enough or my tofu was too soft. Still tasted fine though.
Yeah, that happens if the tofu’s not firm enough. Next time squeeze it in a clean towel for a bit and really pack the balls tightly before simmering—gentle simmer only, not a rolling boil.
This soup is fantastic! I never liked tofu but this recipe changed my mind. Yum!
I totally agree! This soup is a game changer for tofu lovers and haters alike! 🌟
Pretty basic, not gonna lie. The soup is fine, but I wish there was more seasoning (ginger/garlic/chili).
Not bad at all! The sesame oil smell is really nice. I used frozen veggies and it came together fast.
Easiest soup ever. No fancy steps, just simmer and go. Would recommend to anyone who wants a clean, protein-y dinner.
Is this really healthy though? I’ve heard tofu can mess with hormones? Just wondering.
Could you maybe include an option for adding noodles? I love the flavors but I want more substance. Also I wish it had instructions about seasoning the veggies.
Wow. Low-sodium broth and soy sauce still had plenty of flavor. I’m surprised how filling it was for how light it is. 10/10 for a weeknight dinner.
This is exactly the kind of weeknight recipe I need—light but not sad. Glad the low-sodium combo still tastes good!
I made something similar before and it always tasted kinda “thin.” Your note about it being filling gives me hope. Did you do anything different with the tofu balls?
Simple and comforting. I used what veggies I had (broccoli + corn) and it still worked. The sesame oil smell is amazing.
The instructions are super clear, but “pinch of salt” feels vague. I added more and it was a bit salty—maybe start light.
“Pinch” is tricky 😅 I did exactly that and mine came out salty too. Next time I’ll either skip extra salt or use less soy sauce since it’s already seasoned.
Totally agree on the salt note. I usually start with just a *tiny* pinch (like barely dusting the tofu) and adjust only after tasting the broth.
Tofu balls in broth sounds healthy but I’m skeptical they’d get that bouncy texture. Surprisingly they were tender and not rubbery.
I forgot to drain the tofu and it came out watery… so yeah, learn from me 😅 Still edible.
Wait, you didn’t drain it and it was still edible? maybe the tofu is better if it’s watery? I usually just throw it in too… but mine never comes out like balls 😂
Oof—been there 😅 Thanks for sharing! I always press tofu for a few minutes so it doesn’t turn into soup-flavored mush. Glad it was still edible though!
I followed the recipe, but my tofu balls broke apart. Maybe I crumbled them too small? Still tasted good though—just not the cutest dumpling situation.
Aw, that’s disappointing—but honestly “tasty soup bits” still counts 😄 I think you’re probably right about crumbling too small or not pressing/forming them firmly enough. Next time, try slightly larger balls and give them a gentle squeeze before simmering.
I don’t get it. Tofu in soup? It’s just gonna be watery and sad. But I tried it anyway… and yeah it’s actually pretty decent, not gonna lie.
I used to think tofu would turn into mush in soup, but these tofu balls actually sound like a great idea. Simmering 10 minutes + veggies 5 minutes feels right—no watery sad vibes here 😄
Huh, I’m still skeptical. Soup can be kinda thin and tofu can get… weird. Did you drain it really well? If it’s not super firm, it’ll probably be watery again.
Surprisingly comforting. I love that it’s low-sodium too. Simmering only 10 mins for the balls felt right—no weird texture.
Glad you liked it! I was worried 10 mins would be too short, but it totally makes sense with crumbled tofu. Low-sodium win 👏
I didn’t drain my tofu well enough at first and the balls kind of fell apart, lol. After draining longer they held better. Still delicious though.
Simple and tasty, but mine didn’t form super neat balls. I think my tofu was too wet. Still, the flavor was great and the soup felt light.
I don’t get the hype about soup recipes with tofu… I made it and it tasted kinda bland until I doubled the soy sauce.
Not bad, but the soup felt a little bland until I added extra soy sauce. If you like stronger flavors, don’t be afraid to adjust.
Thanks! I always forget that low-sodium soy sauce needs a little tweaking—good call on adding more. Next time I’ll start with slightly more so it doesn’t come out bland.
Easy soup. Tofu balls got done 👍
Made this last night—super comforting. The tofu balls stayed intact and the sesame oil at the end really levels it up. Will cook the veggies a tiny bit less next time so they don’t get too soft.
Really cozy and not too complicated. My tofu balls stayed together better than expected—next time I might press the tofu a bit longer.
Great weeknight soup! 15 minutes total is legit. I also simmered a little longer and the balls stayed intact.
Wow. This is one of those “healthy but not sad” dinners. The tofu balls were actually cute too.
I don’t get it—why simmer? Just boil it and be done. Also, sesame oil is kinda strong so go easy.
This is legit. Easy too—5 minutes prep, and the whole kitchen smells nice. One word: delicious.
Made it once and my kids say its like “tofu water” lol. Maybe i crumbled it wrong? The veggies were fine though. Not bad, just not wow.
I don’t know… the tofu balls got kind of soft and broke up in mine. Could be my simmer was too aggressive?
Simple and tasty, but my tofu balls didn’t hold together as well as yours—might’ve needed to press the tofu longer. Still, the broth flavor is great.
Huh, mine never holds together either 😅 I think you need egg? Like mix a little binder in, unless the recipe just assumes super-firm tofu. Also 10 minutes seems short—mine break after simmering.
Glad you liked the broth! Yeah, pressing helps a lot—if the tofu is too wet the balls fall apart. Next time try squeezing it longer or even patting it extra dry before shaping.
I followed it exactly and mine was a little salty—maybe my broth wasn’t as low-sodium as I thought. Next time I’ll reduce soy sauce.
Good catch! Low-sodium labels can still vary a lot. Next time, I’d also taste the broth before adding soy sauce and maybe swap in 1/2 tbsp soy.
I always add salt to tofu balls too—maybe we should not! My broth once had like zero flavor until I salted, so I get the balancing act. Reduce soy sauce sounds right.
Tofu ball texture was kinda soft for me, like they fell apart in the pot. Maybe I didn’t form them tight enough, but it still tasted good.
I don’t get the hype—my tofu balls fell apart in the simmer. Maybe my tofu was too soft?
I tried this but used chicken broth by mistake… not bad, but it was not the same. I guess follow the recipe next time.
The instructions are clear and the soup came together fast. I used frozen peas/carrots and it worked great. Slightly bland at first, but a bit more soy sauce fixed it.
I’m skeptical about tofu “balls” holding together for 10 minutes, but they did! The sesame oil at the end smelled amazing. Would make again.
Honestly the sesame oil + soy combo tastes like takeout soup. I’m mad I didn’t make it sooner.