Tofu Vegetable Soup

Makes 6 servings

Preparation Time: 15 min
Cooking Time: 10 min

2011 Kids Recipe Challenge winning recipe: 2nd place!


5 cups Reduced sodium vegetable or chicken broth 1.25 L
1 tbsp Sodium reduced soy sauce 15 mL
1 pkg 1 pkg (454 g) medium tofu, cubed 454 g
1 lb 1 Bok choy, sliced 450 g
onion, thinly sliced
1 cup Sliced button or Enoki mushrooms 250 mL
square dried Chinese noodles, broken up
This Chinese inspired soup is healthy and is the perfect winter warm up.  Older kids can help cut the vegetables and the tofu.  Younger kids can add the vegetables to the broth.


Step 1
In soup pot, bring broth and soy sauce to boil.

Step 2
Add tofu, bok choy, onion and mushrooms and return to the boil.

Step 3
Remove from the heat and add the noodles.

Step 4
Stir to combine and let stand for 2 minutes for noodle to soften before serving.


Bok choy Options: Substitute Swiss chard, rapini or spinach for the bok choy. You will need 1.5 L (6 cups) chopped of the vegetable of your choice.
Look for Chinese noodles in the International section of the grocery store or in Asian grocers. These are quick to cook and a healthier option than ramen noodle packages.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 62
Fat / Lipides 2 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 238 mg
Carbohydrates / Glucides 5 g
Fiber / Fibres 1 g
Sugars / Sucres
Protein Protéines 6 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Anassya, from Oakville, loves that this soup has lots of crunchy vegetables and tofu.