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Home » Soups » Broccoli and Soy Milk Soup

September 21, 2021 By Yumiko 14 Comments

Broccoli and Soy Milk Soup

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Broccoli and Soy Milk Soup is a healthy soup and very easy to make. The tofu in the soup gives you a good amount of protein without meat in the soup. The soup is surprisingly tasty even if there is only a tiny amount of seasoning added to it. The green of the broccoli in the white colour of the Soy Milk Soup is appetising.

Hero shot of Broccoli and Soy Milk Soup.

I found today’s recipe, Broccoli and Soy Milk Soup, in my online Japanese cooking magazine called ‘Okazu no Cooking’. I think I mentioned to you about this magazine in my post Fish Chawanmushi (Savoury Egg Custard).

Broccoli was cheap at Harris Farm Market, my local supermarket, so I bought quite a lot of it without planning to cook anything with it. Then I found this recipe!

To tell you the truth, I am not fan of soy milk as a beverage. I can drink it if I have to, but the specific flavour that comes from soybeans (beany/grassy) doesn’t agree with me. So, I was a bit sceptical about this dish. But to my surprise it turned out to be a very tasty soup. And I love it!

Scooping broccoli and tofu from the bowl of Broccoli and Soy Milk Soup.

Since this was my first attempt to using soy milk in my cooking, I was curious as to what other people were cooking with soy milk as a main ingredient.

The interesting findings are that most Western recipes using soy milk are drinks and desserts, while there are quite few savoury dishes that originate from Japan and some other Asian countries.

It is not surprising that Japan has savoury soy milk dishes. There is a hot pot dish made with milk broth called ‘asuka nabe’ (飛鳥鍋), in Japan. It originated in Nara prefecture about 1300 years ago when Nara was the capital of Japan (prior to moving the capital to Kyoto, then subsequently to Edo, i.e. Tokyo).

Today’s soup is almost the simplest version of asuka nabe using soy milk instead of dairy milk.

What’s in My Broccoli and Soy Milk Soup

There are only 3 key ingredients in this recipe, with a few seasonings.

Ingredients for Broccoli and Soy Milk Soup.

  • Broccoli
  • Momen tofu (firm tofu)
  • Soy milk
  • Salt
  • Shiro dashi or granular dashi stock (optional)
  • Pepper (not in the photo)

The tofu is cooked with the broccoli pieces, so, you don’t use silken tofu. Silken tofu is so soft that it will break into small pieces when mixed. Hard tofu is too firm to be added to this soup. I want the tofu pieces to be soft but not fragile. Momen tofu (firm tofu) is just right.

Top-down photo of Broccoli and Soy Milk Soup.

There are several varieties of soy milk available. Some are slightly sweetened with sugar, some with no sugar. Unless it is heavily sweetened, you can use either normal soy milk or non-sugar soy milk. I personally think that a touch of sweetness in this soup would enhance the flavour.

The addition of shiro dashi or granular dashi stock was my idea. The original recipe only uses salt and pepper to taste, so it is quite alright not to add dashi to it. I made both versions and both were delicious.

How to Make Broccoli and Soy Milk Soup

There is a specific way of preparing the broccoli in this recipe. I think that this method keeps the vivid green colour of the broccoli well even when it is cooked in the soup. The original recipe suggested rinsing the whole bunch of broccoli florets in the boiling water, then cutting them into pieces. But I find that my method is easier.

The green colour of broccoli before and after blanching.

Broccoli before (left) and after (right) blanching.

  1. Cut broccoli into bite-size pieces.
  2. Put the broccoli pieces in a bowl/pot and add enough boiling water to submerge broccoli pieces. Leave for 1 minute, then drain.
  3. Put tofu in a pot and break it into bite-size pieces.
  4. Add soy milk to the pan and bring it to a boil, then simmer.
  5. Add broccoli pieces to the pot and cook.
  6. Season to taste.

Showing step-by-step photo of makingBroccoli and Soy Milk Soup.

It takes less than 15 minutes to make this if you prepare the broccoli while simmering the soup. The combination of the ingredients is unique for a soup, but I like the delicate flavour.

If you use vegetarian dashi stock or omit it altogether, it becomes a vegan Broccoli and Soy Milk Soup.

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5 from 4 votes
Hero shot of Broccoli and Soy Milk Soup.
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Broccoli and Soy milk Soup
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Broccoli and Soy Milk Soup is very easy to make, and the soup is surprisingly tasty even if there is only a tiny amount of seasoning added to it. The green of the broccoli in the white soup is appetising. It is a healthy soup!

Use vegetarian dashi stock or omit the dashi stock to make it a vegan soup.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Soup
Cuisine: Japanese
Keyword: low calorie soup, soy milk, soya milk, soymilk, vegan soup, vegetarian soup
Serves: 2
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 350ml / 11.8 fl.oz soy milk
  • 1/2 pack momen tofu (150g / 5.3oz, note 1)
  • 1 bunch broccoli (about 200g / 7.1oz)
  • Boiling water
  • 1/2 tsp sea salt
  • ¼ tsp shiro dashi (note 2)
  • Pepper
Instructions
  1. Cut the thick stem off the broccoli. Peel the skin off the stem, quarter vertically, the cut into 3-4cm / 1⅛-1½" long sticks.

  2. Cut the florets into bite-size (not too large) pieces.
  3. Put the broccoli pieces in a bowl and add boiling water to submerge broccoli in water. Leave it for 1 minute. Drain.

  4. Place tofu in a pot, break the tofu into large pieces using a spoon, then add soy milk. Bring it to a boil.
  5. Reduce the heat to low and simmer very gently for 6 minutes (note 3).

  6. Add broccoli pieces and shiro dashi to the pot and cook further 2-3 minutes (note 4).

  7. Add salt and pepper to taste.
  8. Serve while hot.
Recipe Notes

1. It is also sold as firm tofu.

Silken tofu and hard tofu are not suitable for this recipe. Silken tofu is so fragile that it will break into small pieces. The texture of hard tofu is too stiff.

2. Alternatively you can add ¼ teaspoon of granular dashi stock powder. The original recipe did not use dashi so it is also OK to omit and add a pinch of salt instead.

3. It is very important to simmer the soup gently. If the temperature of the soy milk becomes too high, the surface of the soup starts curdling.

You may also stir occasionally, scraping off the bottom, as the milk tends to stick at the bottom.

4. Cooking duration after the broccoli is added depends on how crunchy/tender you want the broccoli to be.

5. Nutrition per serving.

serving: 358g calories: 173kcal fat: 7.3g (11%) saturated fat: 1.1g (6%) trans fat: 0.0g polyunsaturated fat: 2g monounsaturated fat: 1g cholesterol: 0mg (0%) sodium: 707mg (29%) potassium: 651mg (19%) carbohydrates: 14g (5%) dietary fibre: 4.4g (18%) sugar: 6.7g protein: 16g vitamin a: 20% vitamin c: 149% calcium: 37% iron: 18%

 

Meal Ideas

A typical Japanese meal consists of a main dish, a couple of side dishes, a soup and rice. I try to come up with a combination of dishes with a variety of flavours, colours, textures and make-ahead dishes.

In Japan, people serve Soy Milk Soup with rice. But I think that today’s soup goes better with yōshoku (Japanese-style Western food). Pasta is a great match with today’s soup. Spaghetti Napolitan adds a bright colour to the meal.

The amount of protein is right with the combination of Spaghetti Napolitan and  today’s soup. All I need is to have a salad dish. I picked Root Vegetables salad to add few different kinds of vegetables to the meal.

  • Main: Spaghetti Napolitan (Japanese Ketchup Pasta) – or other pasta such as  Mentaiko Pasta (Cod Roe Pasta).
  • Salad 2: Root Vegetable Salad with Wasabi Mayonnaise – or possibly Fried Vegetables in Broth (Vegetables Agebitashi).
  • Soup: Broccoli and Soy Milk Soup – today’s dish.

Meal idea with Broccoli and Soy Milk Soup.

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Filed Under: All Recipes, Collections - Quick Meal, Soups, Tofu, Vegetables, Vegetarian

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Comments

  1. sandra says

    February 12, 2025 at 3:04 pm

    Delicious, so easy, and so nourishing! My mother was recently diagnosed with cancer and is having trouble with spicy, salty, or heavily seasoned foods – as a Korean, this means there is a lot of Korean food she cannot eat, and she also is not able to cook much so she’s stuck with what I can make.. :-). Japanese food is still very familiar and comforting to her and I find your website to be so helpful. Your cooking is highly varied, truly homestyle (in the best way), and your recipes are both clear and straightforward. Thank you for sharing your knowledge!

    Reply
    • Yumiko says

      February 13, 2025 at 6:13 am

      hi Sandra, I am glad to hear that my recipes can help you cook dishes suited for your mother. Wishing your mum a speedy recovery.

      Reply
  2. Robyn says

    April 27, 2023 at 1:29 pm

    Tried, delicious, thank you.
    I usually add miso and yuzukoshō plus something green, copying a dish I enjoyed at an onsen ryokan.

    Reply
    • Yumiko says

      April 28, 2023 at 7:20 am

      Hi Robyn, that’s great.

      Reply
  3. Emma says

    October 9, 2021 at 4:37 am

    Wow! I tried this because I have been on a bit of a tofu kick but I have never made a soup with soy milk before so I had no idea what to expect… This is delicious! Light and refreshing with just the right amount of seasoning. I used frozen broccoli because that’s what I had on hand but I can’t wait to make this again with fresh broccoli!

    Reply
    • Yumiko says

      October 9, 2021 at 9:03 am

      Hi Emma, thanks for a great feedback on this recipe. I’m glad you enjoyed it.

      Reply
  4. Sarat Chandra Kumar k says

    October 3, 2021 at 5:03 am

    It’s really tempting , we will try tomorrow

    Reply
    • Yumiko says

      October 3, 2021 at 9:24 am

      Hi Sarat, please let me know what you think.

      Reply
  5. Bebe says

    September 22, 2021 at 2:10 pm

    Hi Yumiko,

    This is such an intriguing soup and so simple that I have to try it. Quick question though – Chinese style soy milk or Western style soy milk or it doesn’t matter? Thanks for posting and I really enjoy your site =)

    Reply
    • Yumiko says

      September 22, 2021 at 6:26 pm

      Hi Bebe, I used Western style soy milk. I have never tried Chinese soy milk but the various articles on internet suggest that the Chinese soy milk has a very coarse grind and strong soy flavour. Based on this information, I think that Western style soy milk would work the best.

      Reply
  6. Rossi says

    September 22, 2021 at 11:14 am

    👍just so happens i have broccoli, oat milk n tofu at home. Can i use oat milk? Thk u😊

    Reply
    • Yumiko says

      September 22, 2021 at 11:23 am

      Hi Rossi, I have not tried oat milk but i cannot see why you cannot substitute. The flavour will be different, naturally. The soup might be slightly sweeter as I understand that oat milk is sweeter than soy milk.

      Reply
  7. Lora says

    September 22, 2021 at 10:23 am

    Love this!! Tofu and broccoli and tofu-two of my favorite ingredients I always have on hand! Thank you so much for sharing!!

    Reply
    • Yumiko says

      September 22, 2021 at 11:20 am

      Hi Lora, I bet you will enjoy this soup.

      Reply

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Hi, I’m Yumiko!

I was born and raised in Japan and migrated to Australia with my family in 1981. I got tired of my kids constantly asking me for their favourite Japanese recipes, so I decided to collate them in one place so they can help themselves - and now you can too! Read More…

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