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Asian Vegetable Soup with Burmese Tofu

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

A hearty Asian inspired soup that is chock full of vegetables, cashews, and chickpea tofu, this soup is nutritious and delicious. Serve alone, or with a chopped cabbage and carrot salad for a great meal.

Image of a bowl of Asian inspired vegetable soup

 6 cups vegetable broth
 ½ cup chickpea tofu, diced
 ½ cup Crimini mushrooms, diced
 ½ cup zucchini, diced
 ¼ cup carrot, diced
 ¼ cup spring onions, sliced
 ¼ cup cashews
 ¼ cup water chestnuts
 1 tbsp coconut aminos
 1 tbsp corn OR arrowroot starchmixed with an equal amount of water until smooth
 1 tsp fresh ginger, grated
 1 tbsp misomixed with water until smooth

In a large soup pan, combine the carrot, zucchini, mushrooms, ginger, cashews, water chestnuts, and coconut aminos.


Pour the vegetable broth into the pan, and bring to a boil while stirring every so often.


Reduce heat to low, and allow the soup to simmer until the vegetables have softened, about 15-20 minutes.


Put the tofu, spring onions, miso, and corn starch into the soup, and stir continuously for 1-2 minutes.


Serve immediately, with a chopped cabbage salad if desired.

Nutrition Facts

Serving Size 1

Servings 4