Tofu soup with spinach is a nutritious, protein-packed soup that is delicious and comforting. This easy soup comes together quickly with simple ingredients like tofu, spinach, broth, and aromatics.
It’s a great weekday dinner or lunch that can be made ahead and reheated.
Ingredient substitutions
- Broth: Vegetable, mushroom, or miso broth would work well. Chicken or beef broth can also be used for non-vegetarian versions.
- Greens: Spinach provides iron and texture, but kale, chard, or bok choy could also be used.
- Protein: Extra-firm tofu is traditional, but cubed chicken, shrimp, or edamame could also be added.
- Aromatics: Onion, garlic, and ginger are classics. Lemongrass, chili peppers, or lime zest could provide Thai flavors.
Serving suggestions
- Garnish with sesame seeds, scallions, cilantro, or lime wedges.
- Enjoy with rice, noodles, or crusty bread for a heartier meal.
- Top with chili oil or sriracha for added heat and flavor.
Tips and Variations
- For extra protein, add diced, firm tofu or edamame.
- Use baby bok choy or napa cabbage instead of spinach.
- For a spicy soup, add minced chili peppers or sriracha.
- Mix up the protein with shrimp or chicken.
- Use mushroom or miso broth for more umami flavor.
- Add rice noodles or ramen noodles for extra carbs.
- Finish with lime juice and cilantro for brightness.
- Swap ginger for lemongrass and add coconut milk for Thai flavors.
FAQ: Frequently Asked Questions
What kind of tofu works best in this soup?
Firm or extra-firm tofu works best, so it holds its shape when simmered in the broth. Avoid silken and soft tofu varieties, as they will break down too much.
Can I prep the ingredients ahead of time?
Yes! You can prep all the ingredients earlier in the day or the night before. Store the cut veggies in an airtight container, and keep the tofu submerged in water. Drain and pat dry before adding it to the soup.
Is fresh spinach or frozen better?
Either will work well; just adjust cooking times slightly. If using frozen chopped spinach, add it right at the end to heat through. Fresh baby spinach offers more texture and flavor.
Can I use vegetable stock instead of broth?
Absolutely. Vegetable broth and stock can be used interchangeably in this soup recipe. Stock will offer more body and flavor.
What sides go well with this soup?
Some delicious side options are rice, noodles, crusty bread, salad, or protein like tofu or chicken. The soup is satisfying on its own but also pairs nicely with sides.
Spinach and Tofu Soup
Ingredients
- 1 tablespoon of olive oil
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 inch of ginger, grated
- 32 ounces of vegetable broth
- 14 ounces firm tofu, drained and cut into 1/2-inch cubes
- 2 cups of packed baby spinach
- 2 tablespoons of soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Sesame seeds and green onions for garnish (optional)
Instructions
Prep the Ingredients
- Dice the onion. Peel and dice the onion into 1/4-inch pieces.
- Mince the garlic. Use a garlic press or finely mince the garlic cloves.
- Grate the ginger. Use a microplane or the small holes of a box grater to grate the ginger.
- Drain and cut the tofu. Drain the excess liquid from the tofu. Cut it into 1/2-inch cubes.
- Wash the spinach. Rinse the baby spinach in cool water and drain well.
Cook the Soup
- Heat the oil. In a large pot, heat the olive oil over medium heat.
- Cook the aromatics. Add the onion, garlic, and ginger. Cook for 3-5 minutes, stirring frequently, until softened and fragrant.
- Add broth and tofu. Pour in the vegetable broth and add the tofu cubes. Increase the heat to bring it to a gentle simmer.
- Simmer the soup. Let simmer for 10 minutes to allow flavors to develop.
- Stir in spinach. Add the spinach and stir until it wilts, about 1 minute.
- Season the soup. Stir in soy sauce and sesame oil. Season with salt and pepper to taste.
- Garnish and serve. Ladle the soup into bowls. Garnish with sesame seeds and green onions, if desired. Enjoy!
Notes
- Make sure to press or drain the tofu well before adding it to the soup.
- Adding some lemon juice at the end brightens up all the flavors.
- For meal prep, this soup freezes and reheats beautifully.
- Adjust broth levels to reach your desired consistency.
- Sauteing the aromatics first builds a flavorful depth.
Hi, I’m Julie, the passionate foodie and founder of Juliesfamilykitchen.com. I created this blog out of a drive to prove someone wrong, and then I realized how much I truly enjoy cooking and trying new recipes. In my free time, when I’m not running around after my kids or spending quality time with my partner, you can usually find me in the kitchen experimenting with new dishes.