Asian-inspired plant-based recipes

8-Ingredient Napa Cabbage & Carrot Tofu Soup

Looking for a nourishing and healthy vegetable soup to make in 5 minutes? This napa cabbage and carrot tofu soup is nutrient rich and yes, very tasty! 

A few notes

  1. Store any leftovers in an airtight container for up to 3 days. 
  2. This recipe is enough for 1 serving so feel to double or triple the amount if you would like to meal prep this soup. 
  3. This soup has personally saved me and brought me back to life on days when I’m feeling ill or need a pick me up. There’s nothing more comforting than a warm bowl of clear soup to heal you. 

This napa cabbage & carrot tofu soup is: 





Easy to digest

& So Nourishing!

Please let me know if you gave this recipe a try. Leave a comment below or tag a photo on Instagram @tifflovestofu. I’d love to see or hear how it turned out for you.

8-Ingredient Napa Cabbage & Carrot Tofu Soup

October 3, 2020
: 1
: 1 min
: 5 min
: 6 min
: Easy


  • 8oz. silken tofu (half a package, cubed)
  • 3 napa cabbage leaves (thinly sliced)
  • 1 carrot (roughly chopped)
  • 1 green onion (chopped)
  • Thumb of ginger (sliced)
  • 1 tbsp mushroom seasoning
  • 1 tsp white pepper
  • 1 cup of water
  • 1 tbsp oil
  • Step 1 Prep the ginger, cabbage, carrots, green onion and ginger.
  • Step 2 In a small pot on medium heat, add 1 tbsp of oil, ginger, carrots, and cabbage. Allow the vegetables to marinate in the ginger infused oil for a couple minutes before adding the green onions and water.
  • Step 3 Once the water begins to boil, turn it down to a simmer and add the mushroom seasoning, white pepper, and tofu. Allow it to boil for a few minutes then top it off with the rest of the green onions. Serve it with rice and enjoy 🙂

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