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Tofu, Vegetable, and Rice Soup

Tofu, Vegetables, and Rice Soup

This is a simple and satisfying soup, and it’s not hard to make. It’s also a great way to use up any odds and ends of vegetables, if you’ve got them, like shredded carrots or cabbage, chopped broccoli, or sliced mushrooms.
Prep Time 15 minutes
Total Time 30 minutes
Servings 6 cups

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cups
  • Measuring spoons
  • Large pot
  • Wooden spoon


  • 1 tsp cooking oil (any kind)
  • 1 small onion, peeled and chopped
  • 2 garlic cloves, peeled and chopped (or 1/2 tsp garlic powder)
  • 1 tsp peeled and minced fresh ginger
  • 1 small zucchini, diced (or 1 to 2 cups chopped or shredded vegetables, see headnote)
  • 4 cups low-sodium vegetable or chicken broth
  • 1 14-ounce package firm tofu, drained and cubed
  • 2 cups (or more) chopped greens, such as spinach, kale, or arugula
  • 2 cups cooked brown rice
  • Salt (if needed)


  • Put the pot on the stove, turn the heat to medium, and add the oil. When the oil is hot, add the onion, garlic, and ginger and cook for 5 minutes. Add the zucchini and cook for 5 more minutes.
  • Add the broth and tofu and bring to a boil (you’ll know it’s boiling because you’ll see little bubbles breaking at the surface).
  • Lower the heat to low, add the greens and rice, and cook for 5 more minutes. Now carefully taste the soup. Does it need a pinch of salt? If so, add it and taste again. Serve right away or cover and refrigerate up to 3 days.


Get creative! Add any or all of the following:
  • 1 teaspoon (or more) sriracha or chili paste (if you like spicy)
  • 1 teaspoon ground coriander
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup coconut milk
  • 1 tablespoon miso or soy sauce
  • 1 teaspoon toasted sesame oil
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