Clear Mushroom and Vegetable Broth with Tofu
A light, flavorful broth featuring earthy mushrooms and crisp vegetables, finished with silken tofu for a satisfying vegetarian dish. This asian-inspired soups (vegetarian) ready in about 30 minutes pairs vegetable oil, large onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 tbsp vegetable oil
- 1 large onion
- 2 cloves garlic
- 1 cup mushrooms
- 4 cups vegetable broth
- 2 cups mixed vegetables
- 1 block firm tofu
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp fresh parsley
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 1 large diced onion and cook for 5 minutes until softened.
- Step 2: Add 2 cloves minced garlic and 1 cup sliced mushrooms, and cook for 3 minutes until mushrooms are tender.
- Step 3: Pour in 4 cups vegetable broth, 1 tbsp soy sauce, and 1 tbsp rice vinegar. Bring to a gentle simmer.
- Step 4: Add 2 cups mixed vegetables (snow peas, carrots, baby corn) and simmer for 5 minutes.
- Step 5: Gently add 1 block (14 oz) firm tofu cubes and simmer for 3 minutes.
- Step 6: Season with salt to taste if needed, and garnish with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Clear Mushroom and Vegetable Broth with Tofu take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Clear Mushroom and Vegetable Broth with Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Clear Mushroom and Vegetable Broth with Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Clear Mushroom and Vegetable Broth with Tofu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Clear Mushroom and Vegetable Broth with Tofu vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This broth was incredibly clear and flavorful! My family loved it, especially the tofu which soaked up all the goodness.
- ★★★★★
A perfect balance of mushrooms and veggies. Made it for my wife's birthday, she said it was the best soup she's had in years.
- ★★★★★
So simple and delicious. I made it for my kids and they asked for seconds. The tofu was a nice addition.
