Lemon-Ginger Sour Soup with Tofu and Bok Choy
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 soups (vegetarian) ready in about 25 minutes pairs vegetable broth, grated 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove from heat and drizzle 1 tsp sesame oil over the soup. Season with salt and black pepper to taste.
- Step 5: Ladle soup into bowls and garnish with 2 sliced green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Ginger Sour Soup with Tofu and Bok Choy take to make?
Total time is about 25 minutes (10 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 Lemon-Ginger Sour Soup with Tofu and Bok Choy?
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 broth from drying out.
Can I substitute ingredients in Lemon-Ginger Sour Soup with Tofu and Bok Choy?
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 Lemon-Ginger Sour Soup with Tofu and Bok Choy 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 Lemon-Ginger Sour Soup with Tofu and Bok Choy 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.
