Chinese Vegetable and Tofu Soup


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This soup is loaded with Asian flavor and great for vegetarians!

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  • 2 vegetable bouillon cubes
  • one 15-oz. can cut baby corn, with liquid
  • 1/2 medium red bell pepper, cut into strips
  • 1 C. snow peas, cut in half
  • 4 oz. soft tofu, sliced, blotted, and diced
  • handful of fresh spinach or dark green lettuce leaves, shredded
  • ground pepper to taste

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Combine 5 cups of water with the bouillon, corn, pepper, peas, and tofu in a pot or saucepan.  Bring to a simmer, then let it simmer for 5 minutes. 

Meanwhile, rinse spinach/lettuce (remove spinach stems, if necessary) and cut it into shreds.  Add the greens to the soup and simmer until they start to wilt.  Season with pepper and serve immediately.

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