This Asian flavored Cilantro Tofu Soup is a healthy and lip smacking clear soup. Its low in calories and high on taste. Being vegan and gluten free this soup fits into almost all diets and takes only about 15 minutes from start to finish.
I am fond of Asian flavors and especially in the form of pho or Ramen or any Asian flavored stew. But as the New Year has arrived, reminding us of resolutions. I have gone back to cooking more at home and eat as healthy as possible.
After a fun New Year party and hang overs I was craving for a simple stew with Asian flavors to overcome my hangovers. Hence, to get back to my New Year goal I came up with Cilantro Tofu Soup.
I made this soup with the leftover ingredients at home. I had no stamina to go for grocery over the weekend. Also since the work week starts full-fledged I wanted to gain back my energy, perk myself up to face the hectic week ahead.
If you love tofu then you may like my other recipes too.
Ingredients for Cilantro Tofu Soup
Extra firm tofu
Low sodium soy sauce
Crushed black pepper
How to make Cilantro Tofu Soup
- In the first step I sauteed fresh cilantro in very little oil.
- Then, I sauteed the vegetables in it.
- Later, I tossed in chopped tofu and sauteed until done.
- Lastly, I poured in vegetable broth along with the seasonings and let it cook covered for 5-7 minutes.
- Afterwards, served immediately with some lemon juice in it.
A soothing and satisfying meal was ready within minutes. We all devoured it together while planning and organizing the house for back to work week ahead.
My schedule is ready. I am somewhat organized to overcome the holiday hangover to kick start the new year with new goals, new energy, new motivations and of course new healthy recipes 🙂
- For a nice flavor of broccoli in this soup you may blanch it first before sauteing.
- Tofu will tastes even better if its pressed and drained. It work well if you like firmer tofu in your soup.
- This soup tastes best when served immediately. However it can still be refrigerated in a glass container for 1-2 days.
- You may boil tofu in this soup up to 20-25 minutes for a brownish and slightly more cooked tofu if desired.
- Do not overcook tofu as it softens and will start to break.
- This soup can be made oil free. Just skip the oil and boil the vegetable broth first followed by all the ingredients.
If you get a chance to make this recipe then please leave your feedback in the comment section below and rate this recipe also. You may also tag @kiipfit on Instagram and I will definitely shout it out there. I love to see what you cook in your kitchen.
Cilantro Tofu Soup
- 1 tsp olive oil
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped carrots
- 1/4 cup broccoli florets
- 1 cup extra firm chopped tofu (drained)
- 2 cups vegetable broth
- 1 tbsp low sodium soy sauce
- 1/4 tsp crushed black pepper
- 1/2 tsp lemon juice
- Salt as per taste
- In a sauce pan heat oil and add cilantro. Saute for 30 seconds.
- Add carrots and broccoli and saute for another 30 seconds.
- Add tofu and saute again for 30 seconds to one minute.
- Add vegetable broth, soy sauce, black pepper, lemon juice and salt.
- Cook uncovered on medium flame for 5-7 minutes.
- Serve warm and garnish with more chopped cilantro.
- Feel free to adjust lemon juice as per your taste. If you like your soup to be on a tangy side add few extra drops of lemon juice to it.
- This soup tastes best when served immediately. However, it can be refrigerated for 1-2 days. Juts warm it up nicely before serving.