This vibrant Tofu Tomato Chive Soup is a light yet satisfying Vietnamese-inspired dish that combines silky tofu, juicy tomatoes, and fresh chives in a fragrant broth.
Packed with plant-based protein, fiber, and minimal saturated fat, it’s a wholesome, low-calorie option.
Quick to prepare and easy to enjoy any day, it’s perfect for a healthy lunch, dinner, or meal prep.
Vietnamese Tofu Tomato Chive Soup
Equipment
- 1 small pot (medium, 2-3 qt)
- 1 Cutting board
- 1 Chef’s Knife
- 1 wooden spoon or spatula
- Measuring spoons
- Measuring cups
Ingredients
- 2 Tbsp shallots peeled and chopped
- 1 Tbsp garlic chopped
- 2 medium tomatoes quartered (or 8 wedges if large)
- 2 quarts water or 1 ½ quarts if doubling tofu
- 1 Tbsp kosher salt
- 1 Tbsp vegan fish sauce or regular fish sauce
- 1 Tbsp sugar
- 1 Tbsp mushroom powder
- 1 14 oz package soft tofu, cut into 1-inch cubes
- 2 cups chives cut into 1-inch pieces
Garnish:
- Fresh cilantro chopped
- Green onions chopped
- Black pepper to taste
Instructions
- Prepare Aromatics: Begin by peeling and finely chopping 2 tablespoons of shallots and 1 tablespoon of garlic. These aromatics will form the flavor foundation of your soup, adding a gentle sweetness from the shallots and a fragrant, savory depth from the garlic. Having these ingredients prepped before turning on the heat ensures a smooth cooking process.
- Heat the Cooking Pot: Place a medium-sized pot (about 2–3 quarts) over medium heat. Allow it to warm up for a minute or so; this step is important because sautéing aromatics in a properly heated pot prevents them from steaming and brings out their full flavor.
- Sauté Aromatics: Add the chopped shallots and garlic to the heated pot. Stir constantly with a wooden spoon or spatula for about one minute, just until they become aromatic. Be careful not to let them brown or burn, as burnt aromatics can introduce bitterness into your soup. The goal is a fragrant, soft aroma that signals the base of your soup is ready.
- Add Tomatoes: Quarter two medium tomatoes, or cut them into eight wedges if they are large. Add them directly to the pot and sprinkle lightly with a pinch of salt to draw out their natural juices. Fry the tomatoes for about 30 seconds, gently stirring, until they start to soften and release their liquid. This step deepens the tomato flavor, ensuring a rich, savory broth.
- Pour in Water and Seasonings: Carefully add 2 quarts of water to the pot. Then, stir in 1 tablespoon kosher salt, 1 tablespoon sugar, 1 tablespoon vegan fish sauce (or regular fish sauce), and 1 tablespoon mushroom powder. These ingredients balance sweetness, saltiness, and umami, creating a well-rounded broth. If you’re increasing tofu for more protein, reduce water to 1 ½ quarts to keep the flavor concentrated.
- Bring to a Gentle Boil: Turn the heat to medium-high and bring the mixture to a gentle boil. Keep an eye on it to prevent overflowing. Boiling activates the flavors of the tomatoes, aromatics, and seasonings, merging them into a savory, comforting broth.
- Add Tofu Cubes: Once the broth is boiling, gently add 1 (14 oz) package of soft tofu, cut into 1-inch cubes. Stir carefully to incorporate the tofu without breaking it. Soft tofu is delicate, so a gentle touch ensures the cubes remain intact while absorbing the soup’s flavors.
- Simmer with Chives: Add 2 cups of chives, cut into 1-inch pieces, into the soup. Reduce the heat to medium and let the soup simmer for about 10 minutes. This allows the tofu to warm through, the chives to soften slightly, and the flavors to meld together. The broth will be aromatic, lightly seasoned, and perfectly comforting.
- Taste and Adjust Seasoning: Before serving, taste the broth and adjust seasonings as needed. You can add a bit more salt, sugar, or fish sauce depending on your preference. This step ensures every bowl has the perfect balance of savory, sweet, and umami notes.
- Garnish and Serve: Ladle the soup into individual bowls. Garnish generously with freshly chopped cilantro and green onions. Finish with a light sprinkle of black pepper to enhance the flavors. Serve immediately, either on its own for a light meal or alongside steamed rice for a more filling option.
Notes
- For a firmer texture, gently press the tofu before cutting it into cubes. This helps reduce excess moisture and keeps the cubes intact during cooking.
- Adjust water according to your preference for soup consistency—use less water for a richer, more concentrated broth or more water for a lighter, more delicate soup.
- Fresh chives provide the best flavor and subtle oniony aroma, but green onions can be used as a substitute in a pinch.
- Taste the broth as you go. Depending on the tomatoes’ sweetness and acidity, you may need to tweak the salt, sugar, or umami seasonings.
- This soup is versatile—add extra vegetables like baby bok choy, spinach, or mushrooms for more nutrients and variety.
Chef’s Secrets: Enhancing Soup Flavor
The secret to a deeply flavorful tofu tomato chive soup lies in layering ingredients carefully.
Sautéing the shallots and garlic just until aromatic allows their flavors to fully develop without overpowering the soup.
Lightly frying the tomatoes with a pinch of salt helps release their natural juices, creating a subtly sweet, umami-rich broth.
Choosing soft tofu ensures a silky texture that contrasts beautifully with the fresh, slightly crisp chives.
For extra depth, consider adding a splash of soy sauce or a teaspoon of toasted sesame oil just before serving—it enhances aroma and adds richness without changing the lightness of the soup.
Serving Suggestions: Delicious Pairing Ideas
This soup is versatile and works beautifully as a standalone dish or as part of a larger meal.
Serve it with steamed jasmine rice or brown rice for a wholesome, filling option.
It also pairs well with a light side of stir-fried greens or a simple cucumber salad to balance the warmth of the soup.
Garnishing with fresh cilantro and green onions adds color and freshness, while a sprinkle of black pepper or a dash of chili flakes can give the soup a subtle kick if you enjoy a bit of spice.
Storage Tips: Keep Soup Fresh Longer
To store, let the soup cool to room temperature, then transfer it to an airtight container.
It will keep in the refrigerator for up to 3 days. If you prefer, you can freeze the soup for up to a month, though tofu may soften slightly after thawing.
Reheat gently over low to medium heat to avoid breaking the tofu.
If the soup thickens in the fridge, simply add a splash of water or vegetable broth while reheating to restore its original consistency.
Frequently Asked Questions
1. Can I use firm tofu instead?
Yes! Firm tofu can be used if you prefer a denser texture. Just be careful when stirring so the cubes don’t break apart.
2. Can I make this soup vegan-friendly?
Absolutely! Use vegan fish sauce or soy sauce instead of regular fish sauce to keep it completely plant-based without sacrificing flavor.
3. How can I make the soup spicier?
Add finely sliced fresh chili, a pinch of chili flakes, or a small drizzle of chili oil during the simmering stage. Adjust according to your heat tolerance.
4. Can I prep this soup in advance?
Yes, you can prep the aromatics and chop the vegetables a day ahead.
Combine all ingredients and cook when ready to serve to maintain freshness and flavor.
5. Can I add other vegetables?
Certainly! Vegetables like spinach, bok choy, carrots, or mushrooms work well.
Add them during the simmering step to ensure they cook evenly and absorb the soup’s savory broth.
