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5 from 2 votes
Hero shot of Broccoli and Soy Milk Soup.
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%