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August 16, 2010

Quick and easy curried tofu, broccoli and mushroom soup recipe

Curried tofu broccoli and mushroom soup 

When you feel like you want to lighten up, or need to atone for a few dietary indiscretions (too many burgers? too much ice cream?), try this Asian-inspired, broth-based soup. Reach into your pantry for a few condiments. Add tofu and mushrooms, and something green (broccoli, spinach, bok choy, cabbage). Red pepper flakes are optional, but you know that I wouldn't leave them out. The soup comes together in minutes.

Curried tofu, broccoli and mushroom soup

Serves 4.


2 cups broth (chicken or vegetable; I use store-bought low-sodium chicken broth)
2 cups water
6 oz extra-firm tofu, cubed
6 oz mushrooms (any type), sliced
1/2 medium onion, thinly sliced
1/2 tsp Madras curry paste
2 Tbsp reduced-sodium soy sauce
1/2 tsp thinly julienned fresh ginger root
4-6 large broccoli florets, sliced (or 1/2 cup of chopped spinach, bok choy or cabbage)
1/2 tsp sesame oil
1/4 tsp mild red pepper flakes (optional)


Place first 9 ingredients in a small Dutch oven or heavy sauce pan. Bring to a boil, then reduce heat to simmer and cook for 5 minutes. Add the sesame oil and red pepper flakes. Cook for an additional 2 minutes. Serve hot.

Print recipe only.


Posted by: Cookin' Canuck | August 16, 2010 at 12:16 PM

This looks so nourishing and tasty. Comfort with a kick of curry!

Posted by: Karina | August 17, 2010 at 11:28 AM

Yes. This sounds like a perfect way to lighten up. Please pass the spoon!

Posted by: Judy | August 17, 2010 at 11:56 PM

This looks delicious - and easy. My vegetarian son is home for a little while, and I am running out of ideas, so this is perfect!

One question: what is the difference between curry paste and curry powder? Thanks, Lydia!

Posted by: Lydia | August 18, 2010 at 12:17 AM

Cookin' Canuck, Karina: Yes, this is a delightfully comforting (without being filling) soup. The curry flavors really warm it up.

Judy, curry paste is "wet", which means it's a mash-up of curry spices with garlic, ginger, and fresh chile peppers.

Posted by: Christine | October 12, 2010 at 05:31 PM

Thank you such much for posting this! I was searching all over for a quick lunch soup with the odd ingredients I had on hand, and this is perfect. I'll definitely be trolling more around your site whenever I need inspiration!

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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