Clear-Out Tofu Vegetable Soup

Steps

How to make it

Prep 8 min · Cook 12 min

1. Cut 1/2 block tofu into 2 cm cubes; slice 100 g leftover cabbage and thinly slice 1/3 carrot (swap in bok choy, mushrooms, or other fridge vegetables).
2. Warm 1 tsp olive oil in a stockpot over low heat; stir-fry carrot and cabbage 2 minutes until slightly soft and fragrant.
3. Pour in 600 ml water; bring to a boil over high heat, then reduce to medium-low, cover, and simmer 8 minutes until vegetables soften.
4. Uncover, add tofu, and simmer 3 minutes more until heated through—stir gently so tofu does not break.
5. Season with a pinch of salt and white pepper; taste before serving.

Tips & storage

Make it easier

• Ginger threads or goji berries add another layer.
• Season soup at the end because reducing the liquid concentrates salt and makes the final balance easier to control.

Refrigerate up to 2 days; reheat gently so tofu stays tender.

Substitutions