Italian Vegetable and Tofu Soup with Asian Broth and Sesame
A vibrant Italian vegetable soup with tofu, Asian broth, and sesame oil. This italian-inspired soups (vegetarian) ready in about 40 minutes pairs tofu, carrots, zucchini 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
- 300g tofu
- 2 carrots
- 2 zucchini
- 200g broccoli
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 800ml vegetable broth
- 1 tbsp basil
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large pot over medium-high heat. Add 300g tofu, cut into 1/2-inch cubes, and sauté for 3-4 minutes until the edges are golden brown and crispy. Tip: Avoid stirring the tofu for the first 2 minutes to allow it to sear properly.
- Step 2: Add 2 carrots, diced into 1/2-inch cubes, 2 zucchini, diced into 1/2-inch cubes, and 200g broccoli, cut into 3-inch florets. Sauté for 5 minutes until the vegetables begin to soften and release their aroma.
- Step 3: Pour in 800ml vegetable broth, ensuring it covers the vegetables by 1 inch. Stir in 2 tbsp soy sauce and 1 tbsp basil. Bring to a gentle boil, then reduce heat to low and simmer for 15-18 minutes until the vegetables are tender and the soup thickens slightly. Tip: Taste and adjust seasoning with additional soy sauce if desired.
- Step 4: Remove from heat and let sit for 2 minutes before ladling into bowls. The soup should have a rich, aromatic broth with a slight nuttiness from the sesame oil and a vibrant green hue from the herbs.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Vegetable and Tofu Soup with Asian Broth and Sesame take to make?
Total time is about 40 minutes (10 min prep + 30 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 Italian Vegetable and Tofu Soup with Asian Broth and Sesame?
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 tofu from drying out.
Can I substitute ingredients in Italian Vegetable and Tofu Soup with Asian Broth and Sesame?
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 Italian Vegetable and Tofu Soup with Asian Broth and Sesame 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 Italian Vegetable and Tofu Soup with Asian Broth and Sesame 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
