Quick Vegan Tofu Spinach Detox Soup

Name: Quick Vegan Tofu Spinach Detox Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 8 oz silken tofu; 8 oz tomato; 4 oz mushrooms; 4 oz baby spinach; 2 slice ginger; 2 tbsp dried seaweed; 4 cup water; 2 tbsp olive oil; 2 tsp light soy sauce; 1/2 tsp Chinese black vinegar; 1/4 tsp sesame oil; 1/8 tsp white pepper powder; salt; 2 tbsp scallions and/or cilantro

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.

Servings2 Portions

Prep Time5 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

silken tofu
8 oz
tomato
8 oz
mushrooms
4 oz
baby spinach
4 oz
ginger
2 slice
dried seaweed
2 tbsp
water
4 cup
olive oil
2 tbsp
light soy sauce
2 tsp
Chinese black vinegar
0.5 tsp
sesame oil
0.3 tsp
white pepper powder
0.1 tsp
salt
scallions and/or cilantro
2 tbsp

Step-by-Step Instructions

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.

Chef's Tips

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.