Can you put raw tofu in soup?

Yes! In this recipe we are adding raw tofu in with the mushrooms and simmering it for a few minutes to warm it up and give it some flavor. Tofu is fine to eat raw, so it can definitely be added to any recipes in its raw state.

What kind of tofu do you use for soup?

For this particular soup recipe, we're using firm or extra-firm tofu. It's nice and solid and holds up well in the soup, plus it adds great texture. If you were making more of a pureed soup with a smooth texture, you may want to use a soft tofu.

Is tofu soup healthy?

This tofu soup recipe is incredibly healthy! It's filled with wholesome ingredients that offer an array of vitamins, minerals and antioxidants. And the addition of tofu gives the dish plenty of plant-based protein.

Coconut Tofu Soup

Name: Coconut Tofu Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon of coconut oil; 1 inch of fresh ginger, peeled and grated; 3 cloves of garlic, minced; 1 tablespoon of red curry paste; 6 cups of vegetable broth (or other broth as desired); 1 tablespoon of maple syrup; 1 stalk of lemongrass (remove the brown outer leaves and cut into 3 long chunks as seen in the video)*; ¼ cup of soy sauce; 8 ounces of shiitake mushrooms; 2 15-ounce cans of coconut milk*; 1 block of firm or extra firm tofu, pressed and cut into bite sized pieces; 3 tablespoons of lime juice; Cilantro and green onion for serving

Description

Nourishing Coconut Tofu Soup is a mix of ginger, garlic, lemongrass, mushrooms and tofu, all simmered together in a savory broth. An easy, healthy meal that’s full of flavor and ready in less than 30 minutes!

Ingredients

Scale

1 tablespoon of coconut oil
1 inch of fresh ginger, peeled and grated
3 cloves of garlic, minced
1 tablespoon of red curry paste
6 cups of vegetable broth (or other broth as desired)
1 tablespoon of maple syrup
1 stalk of lemongrass (remove the brown outer leaves and cut into 3 long chunks as seen in the video)*
1/4 cup of soy sauce
8 ounces of shiitake mushrooms
2 15-ounce cans of coconut milk*
1 block of firm or extra firm tofu, pressed and cut into bite sized pieces
3 tablespoons of lime juice
Cilantro and green onion for serving

Instructions

In a large pot over medium heat, melt the coconut oil. Add in the ginger and garlic and cook for 2 minutes. Stir in the curry paste and cook for 1 additional minute.
Mix in the broth, maple syrup, lemongrass and soy sauce. Bring to a boil and lower to a simmer. Cook for 10 minutes.
Mix in the mushrooms, coconut milk, and tofu. Bring back to a simmer and cook for 3 minutes.
Remove from the heat and stir in the lime juice. Remove the lemongrass stalks and discard.
Serve topped with green onion and cilantro and enjoy!

Notes

Lemongrass – You can also use 1 tablespoon of lemongrass pasta as needed.

Coconut milk – I like full fat coconut milk in this recipe, but you can also use lite coconut milk.

Storage:

In the fridge. Store leftovers in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.
To freeze. Allow the soup to cool completely before placing it into airtight, freezer-friendly bags or containers. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before re-heating on the stovetop or in the microwave.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: soup
Method: stovetop
Cuisine: American

Keywords: tofu soup, tofu and mushroom soup