Chinese Tofu and Vegetable Soup

by in Blog 11/07/2010

This soup is great for people who have very little time to cook. You basically just put everything into a pot and in a few minutes it’s ready!


  • 4 ounces soft tofu
  • 2 vegetable bouillon cubes
  • 1 15-ounce can cut baby corn, with liquid
  • ½ medium red bell pepper, cut into short narrow strips
  • 1 cup snow peas, cut in half
  • A good handful of fresh spinach, rinsed and stems removed
  • Fresh ground pepper to taste
  1. Slice tofu into strips and dab with a paper towel. After extra moisture is taken away cut strips into small dices. In a small soup pot, pour in 5 cups of water and combine with the tofu, bouillon cubes, baby corn, bell pepper, snow peas. Bring to a gentle simmer on medium heat, then cover and allow to simmer for 5 minutes.
  2. Meanwhile, chop spinach finely and add to the soup. Let greens simmer until wilted which should take about 2 minutes and season with pepper to taste. Serve immediately.

Serves 4-6


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