Chinese Cabbage Tofu Soup

Quick & easy, light & delicious cabbage tofu soup recipe

Adapted from Vegetarian Soups For All Seasons by Nava Atlas

Chinese Cabbage Tofu Soup

Chinese Cabbage Tofu Soup Recipe: quick & easy, light & delicious, mushrooms & onions add robust flavor, water chestnuts add a nice crunch.

This easy vegan tofu cabbage soup recipe is a great intro to Asian stir-fries, and perfect with a hearty Asian rice or noodle dish. Make it a light meal by simmering some Asian noodles in the broth before adding to the soup.

This soup tastes even better the next day, after the flavors have mellowed & deepened.

Total Prep & Cook Time: 30 Min

Yield: 4 Big Servings

Nutrition Data, 169 g Serving: 198 cal, 31 g carb, 6g fat, 201mg sodium, 3g fiber, 8g protein, low Cholesterol, good source Vit A, C, K. Estimated glycemic load 17


  • 1 Tbsp olive or sunflower seed oil
  • 1 small onion, quartered and thinly sliced
  • 2 cups firmly packed, finely shredded napa or savoy cabbage
  • 3/4 cup thinly sliced small white or brown button mushrooms
  • One 6 ounce can sliced water chestnuts. Drain and slice thin.
  • One 32 ounce carton low-sodium vegetable broth (OR homemade soup stock)
  • 1 Tbsp lemon or lime juice OR 1 tsp rice vinegar
  • 1 Tbsp low sodium soy sauce - or soy sauce of your choice
  • Salt and freshly ground pepper to taste
  • 1 cup snow peas or frozen peas
  • 8 ounces extra firm tofu, cut into 1/2 inch dice
  • 2 Tbsp minced parsley
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Soup Directions:

  1. Heat the soupstock to boiling in a separate sauce pan.
  2. Heat the oil on medium low in a large soup pot
  3. Add the onion and sauté until transparent
  4. Add the mushrooms and sauté another few minutes
  5. Add the cabbage, and snow peas if you're using them. Sauté just until wilted
  6. Add the frozen peas if using, tofu, soup stock, lemon or lime juice or vinegar, soy sauce, salt & pepper to taste
  7. Cover and simmer over low heat for 5 - 10 minutes or until heated through
  8. Remove from the heat. Add parsley and serve at once

Cooking Tip: It's important not to overcook the veggies in this soup, so it doesn't develop a strong boiled cabbage taste. Let the soup simmer just until the veggies are tender.

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