Lemon-Ginger Sour Soup with Tofu and Bok Choy

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A bright and zesty broth infused with fresh lemon and ginger, featuring tender tofu and crisp bok choy for a comforting sour soup. This Asian-inspired soup recipe (vegetarian), ready in about 25 minutes, pairs vegetable broth, fresh ginger, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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

• 4 cups vegetable broth
• 1 tbsp grated fresh ginger
• 1/4 cup lemon juice
• 8 oz, cubed into 1-inch pieces firm tofu
• 2 heads, chopped baby bok choy
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 sliced green onions
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: In a large pot, bring 4 cups vegetable broth to a simmer over medium heat. Add 1 tbsp grated fresh ginger and simmer for 5 minutes until fragrant.
2. Step 2: Stir in 1/4 cup fresh lemon juice and 2 tbsp soy sauce, then add 8 oz firm tofu cubed into 1-inch pieces. Simmer gently for 5 minutes to heat the tofu through.
3. Step 3: Add 2 chopped heads of baby bok choy and cook for 3-4 minutes until the greens are tender but still bright green.
4. Step 4: Remove from heat and drizzle 1 tsp sesame oil over the soup. Season with salt and black pepper to taste.
5. Step 5: Ladle soup into bowls and garnish with 2 sliced green onions before serving.