Clear Mushroom and Vegetable Broth with Tofu

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A light, flavorful broth featuring earthy mushrooms and crisp vegetables, finished with silken tofu for a satisfying vegetarian dish. This Asian-inspired soup recipe (vegetarian), ready in about 30 minutes, pairs vegetable oil, 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

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Instructions

1. 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.
2. Step 2: Add 2 cloves minced garlic and 1 cup sliced mushrooms, and cook for 3 minutes until mushrooms are tender.
3. Step 3: Pour in 4 cups vegetable broth, 1 tbsp soy sauce, and 1 tbsp rice vinegar. Bring to a gentle simmer.
4. Step 4: Add 2 cups mixed vegetables (snow peas, carrots, baby corn) and simmer for 5 minutes.
5. Step 5: Gently add 1 block (14 oz) firm tofu cubes and simmer for 3 minutes.
6. Step 6: Season with salt to taste if needed, and garnish with 2 tbsp chopped fresh parsley before serving.