Light Vegetarian Egg Tofu Soup Recipe
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This light vegetarian egg tofu soup recipe is a great way to use up leftover vegetables. Light, comforting, and super easy to make, it’s a healthy lunch or dinner ready in under 30 minutes.
About this recipe
This is a soup I make when the fridge is full of vegetables that need to be used up. It’s a simple, light meal that comes together quickly, but still feels comforting enough for a full dinner.
The egg tofu is what makes this soup different from a regular vegetable soup. It’s incredibly soft and silky, almost like little pieces of custard floating in the broth. It also adds a nice boost of protein without making the soup feel heavy.
Another reason I love making this soup is how flexible it is. You can easily swap the vegetables depending on what you already have at home. Sometimes I add mushrooms or bok choy, and it always turns out great.
This soup is especially nice on rainy days or when you’re feeling a bit under the weather. It’s warm, nourishing, and doesn’t require spending a long time in the kitchen.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Water: The base of the soup. You can swap part of it with homemade stock for a deeper flavor.
- Egg tofu: Soft Japanese-style tofu that gives the soup a silky texture and delicate flavor. Handle it gently so it doesn’t break apart too much.
- Vegetable bouillon cube: An easy way to make a light but flavorful broth without a long simmer. Chicken bouillon also works if you’re not vegetarian.
- White pepper: Adds a gentle warmth that works really well in light Asian soups without overpowering the broth.
- Vegetables: I use carrot, Chinese cabbage, daikon, and celery, but this soup is easy to adjust with whatever vegetables you have on hand.
- Green onion: Sprinkled on top right before serving for freshness and a little crunch.
How to make vegetarian egg tofu soup
- Prepare the vegetables. Slice the carrot, daikon, celery, and Chinese cabbage into bite-sized pieces. Cut the egg tofu into thick rounds and set aside carefully.
- Make the broth. Add water to a pot and bring to a gentle simmer. Stir in the vegetable bouillon cube until dissolved.
- Cook the vegetables. Add the carrot and daikon first since they take longer to soften. Simmer for about 5–7 minutes, then add the celery and Chinese cabbage.
- Season the soup. Add white pepper and taste the broth. Adjust seasoning if needed.
- Add the egg tofu. Gently slide the egg tofu into the soup. Let it warm through for 1–2 minutes without stirring too much so it keeps its shape.
- Serve. Ladle into bowls and top with sliced green onion before serving.
Tips for cooking with egg tofu
❥ How to slice egg tofu: I usually cut the tube in half first, then gently squeeze the tofu out onto a cutting board before slicing it into thick rounds. A wet knife also helps create cleaner cuts.
❥ Don’t over-stir the soup: Once the egg tofu is added, stir very gently or not at all. The tofu can fall apart if mixed too much while simmering.
❥ How long to cook egg tofu in soup: Egg tofu is already cooked, so it only needs 1–2 minutes in the hot broth to warm through. Overcooking can make it too soft and fragile.
❥ Add it near the end: Always add egg tofu after the vegetables are mostly cooked. This keeps the tofu smooth and helps it hold its shape better.
How to store & reheat leftovers
Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days. The vegetables will soften a bit more over time, but the soup will still taste great.
To reheat, warm it gently over medium-low heat until hot. Try not to boil it too hard, especially after adding the egg tofu, since it can break apart easily. You can also microwave individual portions if needed.
More vegetable soup recipes to try
Light Vegetarian Egg Tofu Soup Recipe
Equipment
- Knife & cutting board
- Soup pot
- ladle
Ingredients
- 600 ml water
- 1 vegetable bouillon cube
- 60 g carrot, sliced
- 60 g daikon, peeled and cut into bite-sized pieces
- 1 handful of celery, roughly chopped
- 130 g Chinese cabbage, chopped into large pieces
- 1 tsp white pepper
- 3 egg tofu tubes, sliced into thick rounds
- green onions, sliced, for garnish
Instructions
- Add the water and vegetable bouillon cube to a pot and bring to a gentle simmer. Stir until the bouillon dissolves.
- Add the carrot and daikon. Simmer for 5–7 minutes until slightly softened.
- Add the celery and Chinese cabbage. Cook until the vegetables are tender but still have some texture.
- Season the broth with white pepper and taste to adjust if needed.
- Gently add the sliced egg tofu and let it warm through for 1–2 minutes. Avoid stirring too much so the tofu keeps its shape.
- Ladle into bowls and garnish with sliced green onions before serving.
Notes
- Use the nutrition card in this recipe as a guideline.