Fried tofu soup is a dinner I make often, and I’ve gotten a few requests for the recipe on my Instagram. It’s vegan, keto-friendly, and delicious, so what more could you want?
I’ve never followed a recipe when making this, but I decided to keep track of what amounts of ingredients I used. You do not have to follow this recipe exactly! Use the vegetables you have on hand, and feel free to add more. I sometimes add mushrooms, baby corn, and bean sprouts. To see all the iterations I make of this soup, follow @pescatarian.keto on Instagram.
There are many miso soup recipes that use real miso online, but I use Kikkoman Instant Tofu Miso Soup. You can omit the miso entirely if you’d like to lower the net carbs a bit. If you are a vegetarian or omnivore, you can also add additional protein by frying an egg and topping your bowl of soup with it. Adding a drizzle of sriracha to your egg makes it extra tasty!
Nutrition information for this vegan keto tofu soup recipe was calculated using Cronometer. Scroll past the related posts to see the recipe.
Vegan Keto Fried Tofu Soup
- 4 cups vegetable broth
- 1-2 tablespoons extra virgin olive oil
- 14 oz extra firm tofu
- 6 oz baby bok choy
- 3 oz spinach
- 8 oz cabbage, shredded or chopped
- 1 instant miso soup packet
- 1 tablespoon soy sauce
- Garlic powder to taste
- Add cabbage to broth and set on medium-low.
- In a nonstick pan, cook your shirataki mushrooms in olive oil.
- Steam bok choy in a separate pan. Season with garlic and salt.
- Cut cubes of tofu that are ¼ inch to ½ inch thick.
- Fry tofu in olive oil until cubes are golden brown on each side. Flip tofu using a spatula. Add additional olive oil as needed to prevent tofu from burning.
- Add tofu and all vegetables to broth along with the instant miso packet, soy sauce, and garlic powder. Add sriracha to the broth if you prefer spicy soup.
- Allow soup to simmer. Serve in bowls and enjoy your vegan keto tofu soup!