15 Healthy Silken Tofu Soup Recipes for Cozy Meals

Silken tofu is silky, smooth, and perfect for creating comforting soups.

It absorbs flavors beautifully, making it a versatile ingredient in both Asian-inspired and Western-style recipes.

Silken tofu soups can be light, creamy, spicy, or savory depending on your preferred seasonings.

These soups are ideal for plant-based meals, high-protein diets, or a cozy, nourishing lunch or dinner.

With minimal prep and simple ingredients, you can create delicious bowls any day of the week.

Here are 15 silken tofu soup recipes to inspire your next wholesome meal.

15 Healthy Silken Tofu Soup Recipes for Cozy Meals

Silken tofu soups are healthy, versatile, and incredibly easy to make.

These 15 recipes provide ideas for creamy, light, and flavorful soups suitable for any occasion.

You can add vegetables, herbs, or spices to customize each bowl to your taste.

Silken tofu adds protein and smooth texture without heaviness.

Try one recipe at a time, or rotate them weekly to keep your meals interesting.

These soups prove that simple ingredients can create comforting, nutritious, and satisfying meals.

Silken Tofu Miso Soup

A delicate, comforting Japanese-inspired soup with silken tofu and miso.

The miso provides a rich umami flavor, while tofu adds creaminess and protein.

Seaweed and scallions enhance depth and freshness.

It is soothing, low-calorie, and perfect for any season.

Ingredients:

• 4 cups dashi or vegetable broth
• 3 tbsp white miso paste
• 1 block silken tofu, cubed
• 2 sheets nori or wakame, torn
• 2 scallions, sliced
• 1 tsp sesame oil
• ½ tsp soy sauce (optional)

Instructions:

• Heat the broth gently in a medium pot over medium heat so it doesn’t boil, preserving miso’s delicate flavor.
• Reduce heat to low and dissolve miso paste into a small amount of warm broth before adding back to the pot to avoid clumps.
• Add cubed silken tofu carefully, stirring gently to prevent breaking the soft cubes.
• Add torn nori or wakame, allowing it to rehydrate and release subtle sea flavor.
• Drizzle sesame oil over the soup for aroma and richness.
• Taste and add a small amount of soy sauce if additional saltiness is desired.
• Ladle soup into bowls, topping with sliced scallions for color and freshness.

The soup is silky, umami-rich, and soothing.

The tofu provides creamy protein while miso deepens flavor.

Seaweed and scallions add freshness and texture.

Light, nourishing, and comforting.

Silken Tofu and Shiitake Mushroom Soup

A savory, earthy soup with silken tofu and tender shiitake mushrooms.

The mushrooms lend umami depth, while tofu provides soft creaminess.

Ginger and garlic enhance warmth and aroma.

It is wholesome, low-carb, and hearty.

Ingredients:

• 4 cups vegetable broth
• 1 block silken tofu, cubed
• 1 cup shiitake mushrooms, sliced
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 2 tsp soy sauce
• 1 tsp sesame oil
• 2 scallions, sliced
• Salt and pepper to taste

Instructions:

• Heat sesame oil in a medium pot over medium heat until fragrant to release flavors.
• Add garlic and ginger, sautéing gently for 30 seconds to infuse the oil.
• Add sliced shiitake mushrooms and cook until tender and lightly browned.
• Pour in vegetable broth, stirring to combine flavors, and bring to a gentle simmer.
• Add cubed silken tofu carefully, stirring softly to prevent crumbling.
• Season with soy sauce, salt, and pepper to taste, adjusting for balance.
• Simmer gently for 5–7 minutes so flavors meld and soup warms evenly.
• Serve in bowls, garnished with sliced scallions for color and freshness.

The soup is earthy, savory, and silky.

Shiitake mushrooms add deep umami while tofu creates creaminess.

Ginger and garlic bring aromatic warmth.

Wholesome, comforting, and satisfying.

Silken Tofu and Spinach Soup

A light, nutrient-rich soup featuring tender silken tofu and vibrant spinach.

The flavors are fresh, delicate, and subtly savory.

Ginger and scallions enhance aroma while keeping it low-calorie.

Perfect as a quick lunch or light dinner.

Ingredients:

• 4 cups vegetable broth
• 1 block silken tofu, cubed
• 2 cups fresh spinach
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 2 tsp soy sauce
• 2 scallions, sliced
• Salt and pepper to taste

Instructions:

• Heat sesame oil in a pot over medium heat to release a fragrant base.
• Add garlic and ginger, cooking gently for 30–45 seconds until aromatic.
• Pour in vegetable broth and bring to a gentle simmer to build flavor.
• Add cubed silken tofu carefully, stirring softly to preserve the texture.
• Add fresh spinach gradually, letting it wilt into the broth naturally.
• Season with soy sauce, salt, and pepper to taste, adjusting carefully.
• Simmer for 3–5 minutes so flavors meld and the soup warms evenly.
• Serve hot, garnished with sliced scallions for color and light crunch.

The soup is delicate, silky, and fresh.

Spinach adds vibrant color and nutrients.

Tofu provides creamy protein while ginger enhances aroma.

Light, nourishing, and comforting.

Silken Tofu and Tomato Lemongrass Soup

A bright, fragrant soup combining silken tofu, fresh tomatoes, and lemongrass.

The lemongrass adds citrusy aroma, while tomatoes bring natural sweetness and acidity.

Tofu adds creaminess and protein.

It is refreshing, low-carb, and aromatic.

Ingredients:

• 4 cups vegetable broth
• 1 block silken tofu, cubed
• 2 cups fresh tomatoes, chopped
• 1 stalk lemongrass, bruised and chopped
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1 tsp fish sauce or soy sauce
• 1 tsp sesame oil
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

• Heat sesame oil in a pot over medium heat until fragrant.
• Add garlic and ginger, sautéing gently for 30 seconds to release aroma.
• Add chopped tomatoes and cook for 3–4 minutes until slightly softened.
• Pour in vegetable broth and add bruised lemongrass, bringing the soup to a gentle simmer.
• Add cubed silken tofu carefully, stirring softly to maintain shape.
• Season with soy sauce or fish sauce, salt, and pepper, adjusting for balance.
• Simmer for 5–7 minutes to meld flavors and infuse lemongrass aroma.
• Remove lemongrass stalks before serving.
• Serve hot, garnished with fresh cilantro for color and freshness.

The soup is fragrant, bright, and silky.

Lemongrass adds citrusy aroma while tomatoes provide natural sweetness.

Tofu delivers creamy texture and protein.

Refreshing, light, and satisfying.

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Silken Tofu and Carrot Ginger Soup

A velvety, slightly sweet soup combining silken tofu, roasted carrots, and fresh ginger.

The roasting enhances sweetness while ginger adds warmth and spice.

Tofu creates a creamy, protein-rich base.

It is comforting, low-carb, and nourishing.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 block silken tofu, cubed
• 4 cups vegetable broth
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 2 tsp olive oil
• 1 tsp soy sauce
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 400°F and toss chopped carrots with olive oil, salt, and pepper.
• Roast carrots for 25–30 minutes until tender and slightly caramelized to enhance sweetness.
• Heat a pot over medium heat and sauté garlic and grated ginger briefly until fragrant.
• Add roasted carrots and vegetable broth, bringing to a gentle simmer to meld flavors.
• Carefully add cubed silken tofu, stirring softly to maintain delicate texture.
• Season with soy sauce, salt, and pepper, adjusting to taste.
• Use an immersion blender to blend until smooth and velvety, creating a creamy soup.
• Serve hot, garnished with fresh parsley for color and freshness.

The soup is naturally sweet, creamy, and aromatic.

Roasted carrots and ginger provide depth and warmth.

Silken tofu delivers smooth texture and protein.

Comforting, nourishing, and satisfying

Silken Tofu and Corn Soup

A naturally sweet, silky soup combining tender silken tofu with fresh or frozen corn.

The gentle sweetness of corn balances the soft creaminess of tofu.

Ginger and scallions enhance aroma.

It is nourishing, light, and perfect for a quick weeknight meal.

Ingredients:

• 1 block silken tofu, cubed
• 2 cups corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 tsp grated ginger
• 1 garlic clove, minced
• 2 tsp sesame oil
• 2 scallions, sliced
• Salt and pepper to taste

Instructions:

• Heat sesame oil in a medium pot over medium heat to release aroma.
• Add minced garlic and grated ginger, sautéing gently for 30–45 seconds until fragrant.
• Pour in vegetable broth and bring to a gentle simmer so the flavors start blending.
• Add corn kernels, stirring gently to distribute evenly throughout the soup.
• Carefully add cubed silken tofu, stirring softly to maintain its delicate texture.
• Season with salt and pepper to taste, adjusting gradually.
• Let the soup simmer gently for 5–7 minutes so the flavors meld without breaking the tofu.
• Serve hot, garnished with sliced scallions for color, freshness, and light crunch.

The soup is sweet, silky, and aromatic.

Corn adds natural sweetness while tofu provides creamy protein.

Ginger enhances warmth and fragrance.

It is light, comforting, and nourishing.

Silken Tofu and Spinach Coconut Soup

A creamy, tropical-inspired soup with silken tofu, fresh spinach, and coconut milk.

Coconut milk adds richness without heaviness, and ginger brings gentle warmth.

It is vibrant, low-carb, and full of comforting flavor.

Ingredients:

• 1 block silken tofu, cubed
• 2 cups fresh spinach
• 3 cups vegetable broth
• 1 cup coconut milk
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions:

• Heat sesame oil in a medium pot over medium heat to release its nutty aroma.
• Add minced garlic and grated ginger, sautéing gently until fragrant without browning.
• Pour in vegetable broth and coconut milk, stirring to combine and bring to a gentle simmer.
• Carefully add cubed silken tofu, stirring softly to avoid breaking the delicate pieces.
• Add fresh spinach gradually, allowing it to wilt into the warm soup naturally.
• Season with salt and pepper to taste, adjusting gradually for balance.
• Simmer for 5–7 minutes to allow flavors to meld and the soup to become creamy and aromatic.
• Serve hot, optionally garnished with a few fresh spinach leaves for visual appeal.

The soup is rich, creamy, and soothing.

Coconut milk adds tropical flavor while tofu maintains protein content.

Spinach contributes nutrients and color.

It is comforting, aromatic, and healthy.

Silken Tofu and Carrot Lemongrass Soup

A bright, fragrant soup featuring roasted carrots, lemongrass, and silken tofu.

The carrots provide natural sweetness while lemongrass adds citrusy aroma.

Tofu contributes smooth, protein-rich texture.

It is light, low-carb, and refreshing.

Ingredients:

• 3 large carrots, peeled and chopped
• 1 block silken tofu, cubed
• 4 cups vegetable broth
• 1 stalk lemongrass, bruised and chopped
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F and toss chopped carrots with olive oil, salt, and pepper.
• Roast carrots for 25–30 minutes until caramelized and tender to enhance natural sweetness.
• Heat sesame oil in a pot over medium heat to release aroma.
• Add minced garlic and grated ginger, sautéing gently for 30 seconds until fragrant.
• Pour in vegetable broth and add roasted carrots along with bruised lemongrass stalk.
• Bring the soup to a gentle simmer to infuse lemongrass aroma and sweetness from the carrots.
• Carefully add cubed silken tofu, stirring softly to preserve texture.
• Simmer for 5–7 minutes so flavors blend without overcooking the tofu.
• Remove lemongrass stalks before serving to maintain a smooth texture.

The soup is bright, fragrant, and slightly sweet.

Carrots provide natural sweetness while tofu delivers creamy protein.

Lemongrass adds citrusy freshness.

It is nourishing, light, and comforting.

Silken Tofu and Spinach Tomato Soup

A tangy and savory soup combining ripe tomatoes, fresh spinach, and soft silken tofu.

The tomatoes provide natural acidity while tofu balances the texture.

Herbs like basil enhance aroma.

It is flavorful, low-calorie, and satisfying.

Ingredients:

• 1 block silken tofu, cubed
• 2 cups fresh spinach
• 3 cups chopped fresh tomatoes
• 3 cups vegetable broth
• 1 garlic clove, minced
• 1 tsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a medium pot over medium heat to create a fragrant base.
• Add minced garlic and sauté gently for 30–45 seconds until aromatic.
• Add chopped tomatoes and cook for 5–7 minutes until slightly softened.
• Pour in vegetable broth and bring to a gentle simmer to develop flavor.
• Carefully add cubed silken tofu, stirring softly to preserve delicate texture.
• Add fresh spinach gradually, letting it wilt naturally into the soup.
• Sprinkle dried basil and season with salt and pepper, adjusting gradually.
• Simmer for 5 minutes so flavors meld together, creating a harmonious taste.
• Serve hot, optionally garnished with fresh basil or a drizzle of olive oil.

The soup is tangy, savory, and comforting.

Tofu provides creamy texture while spinach and tomatoes add freshness and nutrition.

Basil enhances aroma and depth.

It is perfect for a light, nourishing meal.

Silken Tofu and Pumpkin Ginger Soup

A creamy, slightly sweet autumn-inspired soup combining silken tofu and roasted pumpkin.

Ginger adds warmth, while tofu creates smooth texture.

It is low-carb, comforting, and nutrient-dense.

Ingredients:

• 3 cups pumpkin, peeled and cubed
• 1 block silken tofu, cubed
• 4 cups vegetable broth
• 1 tsp grated ginger
• 1 garlic clove, minced
• 2 tsp olive oil
• Salt and pepper to taste
• Optional: pinch of nutmeg or cinnamon

Instructions:

• Preheat oven to 400°F and toss pumpkin cubes with olive oil, salt, and pepper.
• Roast pumpkin for 25–30 minutes until tender and lightly caramelized for natural sweetness.
• Heat olive oil in a pot over medium heat to release fragrance.
• Add minced garlic and grated ginger, sautéing gently for 30 seconds without browning.
• Add roasted pumpkin and vegetable broth, bringing to a gentle simmer to combine flavors.
• Carefully add cubed silken tofu, stirring softly to preserve its smooth texture.
• Season with salt, pepper, and optional nutmeg or cinnamon to enhance autumnal flavor.
• Blend with an immersion blender until creamy and velvety.
• Simmer for 5 more minutes to ensure soup is warmed evenly.

The soup is creamy, naturally sweet, and fragrant.

Pumpkin adds depth while tofu provides smooth protein.

Ginger brings warmth, and optional spices create cozy comfort.

Perfect for a nourishing, low-carb meal on cooler nights

Silken Tofu Miso Soup with Seaweed

A delicate Japanese-inspired soup combining silken tofu, miso, and wakame seaweed.

The miso paste adds umami depth while tofu provides soft, silky texture.

Quick, nourishing, and comforting for any season.

Ingredients:

• 1 block silken tofu, cubed
• 4 cups water
• 3 tbsp miso paste
• 1 sheet dried wakame seaweed
• 2 scallions, sliced
• 1 tsp soy sauce
• Optional: dash of sesame oil

Instructions:

• Soak dried wakame in a small bowl of water for 5–10 minutes until it rehydrates and expands.
• Heat water in a medium pot over medium heat until just simmering to avoid boiling out delicate flavors.
• Reduce heat and whisk in miso paste gradually to prevent clumping and preserve the umami.
• Gently add cubed silken tofu to the pot, stirring softly to avoid breaking the pieces.
• Drain and add rehydrated wakame seaweed to the soup, distributing evenly.
• Stir in soy sauce and optional sesame oil to taste, blending flavors gently.
• Cook over low heat for 3–5 minutes to allow flavors to meld, but avoid boiling to keep miso nutrients intact.
• Serve hot, garnished with sliced scallions for color, freshness, and slight crunch.

The soup is umami-rich, silky, and light.

Tofu balances the miso’s saltiness, while wakame adds depth and texture.

Scallions enhance aroma and freshness.

It is nourishing, easy, and comforting.

Silken Tofu Hot and Sour Soup

A bold, tangy soup featuring silken tofu, mushrooms, and vinegar.

The balance of spicy, sour, and savory flavors creates a warming and low-carb dish.

It is comforting, protein-rich, and ideal for weeknights.

Ingredients:

• 1 block silken tofu, cubed
• 4 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tsp chili flakes
• 1 tsp sesame oil
• 2 tsp cornstarch mixed with 2 tbsp water
• Salt and pepper to taste

Instructions:

• Heat sesame oil in a medium pot over medium heat until fragrant to create a flavorful base.
• Add minced garlic and grated ginger, sautéing gently for 30–45 seconds without burning.
• Pour in vegetable broth and bring to a gentle simmer so the flavors start blending.
• Add sliced mushrooms and let them cook 5–7 minutes until tender and lightly browned.
• Carefully add cubed silken tofu, stirring softly to preserve its smooth texture.
• Add soy sauce, rice vinegar, chili flakes, salt, and pepper gradually, tasting as you go to balance flavors.
• Stir cornstarch mixture into the soup to thicken slightly, cooking for 1–2 minutes.
• Reduce heat and simmer gently for another 3 minutes to allow flavors to meld.
• Serve hot, optionally garnished with sliced scallions or cilantro for freshness.

The soup is tangy, spicy, and comforting.

Tofu absorbs the broth’s flavors while maintaining creaminess.

Mushrooms add umami depth.

It is satisfying, low-carb, and perfect for quick weeknight meals.

Silken Tofu Thai Coconut Soup

A creamy Thai-inspired soup with silken tofu, coconut milk, and aromatic herbs.

Lemongrass and lime leave a bright, refreshing note.

It is light, satisfying, and full of fragrant flavor.

Ingredients:

• 1 block silken tofu, cubed
• 3 cups vegetable broth
• 1 cup coconut milk
• 1 stalk lemongrass, bruised and chopped
• 1 inch galangal or ginger, sliced
• 2 kaffir lime leaves
• 1 red chili, sliced
• 1 tbsp lime juice
• 1 tsp fish sauce or soy sauce
• 1 tsp sesame oil
• Fresh cilantro for garnish

Instructions:

• Heat sesame oil in a medium pot over medium heat to release aroma and warmth.
• Add lemongrass, sliced galangal, and kaffir lime leaves, gently sautéing for 1–2 minutes to bloom their fragrance.
• Pour in vegetable broth and coconut milk, stirring to combine and bring to a gentle simmer.
• Add cubed silken tofu carefully, stirring softly to maintain its delicate texture.
• Add sliced chili, lime juice, and fish or soy sauce, tasting gradually to balance heat and saltiness.
• Reduce heat and simmer for 5–7 minutes to allow flavors to meld without breaking the tofu.
• Remove lemongrass, lime leaves, and galangal slices before serving for smoothness.
• Serve hot, garnished with fresh cilantro for color and freshness.

The soup is creamy, fragrant, and slightly spicy.

Tofu keeps it silky while coconut milk adds richness.

Herbs and lime brighten the dish.

It is satisfying, exotic, and comforting.

Silken Tofu Kimchi Soup

A Korean-inspired soup combining silken tofu with tangy kimchi.

It is savory, slightly spicy, and naturally low-carb.

Perfect for warming meals with bold flavors.

Ingredients:

• 1 block silken tofu, cubed
• 1 cup kimchi, chopped
• 4 cups vegetable broth
• 1 garlic clove, minced
• 1 tsp sesame oil
• 1 tsp gochugaru (Korean chili flakes)
• 2 scallions, sliced
• 1 tsp soy sauce
• Salt to taste

Instructions:

• Heat sesame oil in a medium pot over medium heat to release aroma.
• Add minced garlic and sauté gently for 30–45 seconds until fragrant.
• Add chopped kimchi, stirring for 2–3 minutes to soften and release tangy juices.
• Pour in vegetable broth and bring to a gentle simmer to meld flavors.
• Carefully add cubed silken tofu, stirring softly to maintain its delicate texture.
• Add gochugaru, soy sauce, and salt gradually, tasting to balance spiciness and salt.
• Simmer for 5–7 minutes so kimchi and broth flavors penetrate tofu.
• Serve hot, garnished with sliced scallions for freshness and color.

The soup is tangy, spicy, and silky.

Tofu softens the kimchi bite while absorbing flavors.

It is bold, warming, and satisfying.

Perfect for a quick, flavorful meal.

Silken Tofu and Shiitake Ginger Soup

A delicate, earthy soup highlighting silken tofu and shiitake mushrooms.

Ginger adds gentle warmth, while tofu provides smooth creaminess.

It is light, aromatic, and low-carb.

Ingredients:

• 1 block silken tofu, cubed
• 1 cup shiitake mushrooms, sliced
• 4 cups vegetable broth
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tsp sesame oil
• 2 tsp soy sauce
• 2 scallions, sliced
• Salt and pepper to taste

Instructions:

• Heat sesame oil in a medium pot over medium heat to release nutty aroma.
• Add minced garlic and grated ginger, sautéing gently for 30–45 seconds until fragrant.
• Add sliced shiitake mushrooms, stirring for 3–4 minutes until they soften and release earthy flavor.
• Pour in vegetable broth and bring to a gentle simmer, allowing flavors to meld.
• Carefully add cubed silken tofu, stirring softly to avoid breaking delicate pieces.
• Add soy sauce, salt, and pepper gradually, tasting as you go to balance flavors.
• Simmer for 5–7 minutes so mushrooms, tofu, and ginger combine beautifully.
• Serve hot, garnished with sliced scallions for freshness and visual appeal.

The soup is earthy, silky, and aromatic.

Shiitake mushrooms provide depth while tofu keeps it creamy.

Ginger adds warmth and subtle spice.

It is nourishing, comforting, and easy to prepare.