
This light vegan tofu soup is packed with tender mushrooms, silky tofu, fresh spinach, and a bright tomato-ginger broth. Chinese black vinegar and sesame oil add a savory, aromatic finish that makes every spoonful satisfying without feeling heavy.
Heat the olive oil in a soup pot over medium heat. Add the ginger slices and cook for about 30 seconds, just until fragrant. Stir in the chopped tomato and cook for 2 to 3 minutes, until it begins to soften and release its juices.
Add the mushrooms and cook for 2 to 3 minutes, stirring occasionally, until slightly softened. Pour in the water, then gently add the silken tofu, dried seaweed, light soy sauce, and white pepper. Cover the pot, bring the soup to a boil, then reduce to a steady simmer and cook for 3 minutes.
Stir in the Chinese black vinegar, sesame oil, and baby spinach. Season with salt to taste and cook just until the spinach wilts and the soup returns to a gentle boil. Ladle into bowls and finish with scallions, cilantro, or both before serving.
Handle silken tofu gently so it stays in soft pieces rather than breaking apart. If Chinese black vinegar is unavailable, use rice vinegar for a milder finish. Add the spinach at the end to keep its color and fresh texture. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently.




