Cozy Asian-Inspired Seafood & Tofu Soup Recipe
I’m about to share something that’ll transform your weeknight dinner game completely. This cozy Asian-inspired seafood and tofu soup combines tender shrimp, scallops, and silky tofu in a ginger-infused broth that’s honestly addictive. It’s one of those deceptively simple recipes that tastes like you’ve been simmering it all day, but actually comes together in about thirty minutes. The best part though, the secret that makes this soup absolutely irresistible, lies in one unexpected technique.
Why You’ll Love this Cozy Asian-Inspired Seafood & Tofu Soup
Three words perfectly capture this Asian-inspired seafood and tofu soup: comforting, nourishing, and absolutely satisfying.
I’m talking about a bowl that warms you from the inside out, packed with tender seafood, silky tofu, and vibrant vegetables.
What makes this soup so lovable? It’s ridiculously easy to make, yet tastes like you’ve spent hours perfecting it.
The ginger and green onions create an aromatic base that’ll have your kitchen smelling amazing.
Plus, it’s incredibly versatile – swap the seafood, change the vegetables, make it yours.
What Ingredients are in Cozy Asian-Inspired Seafood & Tofu Soup?
This recipe proves that sometimes the simplest ingredient lists create the most magical results. You don’t need to hunt down exotic ingredients or break the bank to make something that tastes like it came from your favorite Asian restaurant.
The beauty lies in how these everyday ingredients work together, each one bringing its own personality to the bowl. From aromatic ginger that wakes up your senses to tender seafood that makes every spoonful feel like a little celebration.
What You’ll Need:
- 1 tablespoon oil (peanut or vegetable)
- 1/2 pound mixed seafood (shrimp, scallops, squid)
- 2 teaspoons minced ginger
- 1 green onion, sliced
- 1 cup green peas
- 1 pound soft tofu, cubed
- 5 ounces shimeji or preferred mushrooms
- 1 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
Getting the Best from Your Ingredients
The seafood mix is where you can really have fun and customize this soup to your liking. If squid makes you squeamish, skip it and double up on shrimp. Can’t find scallops? White fish chunks work beautifully too.
Soft tofu is non-negotiable here – firm tofu will just sit there like little rubber blocks instead of melting into silky, spoon-tender bites. Trust me on this one. Look for the kind that jiggles slightly when you pick up the container.
When it comes to mushrooms, shimeji are those cute little clusters with tiny caps, but honestly, any mushroom you love will work. Button mushrooms, shiitake, even oyster mushrooms bring their own earthy magic to the bowl.
The cornstarch might seem like a small player, but it’s what transforms your broth from watery to luxuriously thick. Don’t skip this step unless you enjoy soup that tastes like seasoned water.
How to Make this Cozy Asian-Inspired Seafood & Tofu Soup
Making this soup is honestly easier than convincing yourself to get off the couch on a Sunday afternoon. The whole process flows together so naturally, you’ll feel like you’ve been making this your entire life.
Start by heating 1 tablespoon of oil in your soup pot over medium heat. While that’s warming up, grab your 2 teaspoons of minced ginger and sliced green onion. Toss them into the hot oil and let them sizzle until they smell absolutely amazing – we’re talking about 30 seconds of pure aromatic bliss here.
Now comes the fun part. Add your 1/2 pound of mixed seafood to the pot and let it cook for about 2 minutes. You’re not trying to cook it through completely, just until the surface firms up a bit. Think of it as giving your shrimp and scallops a nice little tan before their hot tub experience in the broth.
Pour in those 1 1/2 cups of chicken broth and watch the magic happen. Gently add your 1 pound of cubed soft tofu – and I mean gently, because soft tofu has the structural integrity of a house of cards in a windstorm. Bring everything to a boil, then immediately dial back the heat to a gentle simmer.
Time to add the 1 cup of green peas. Let everything bubble away peacefully for 5 minutes while the flavors get acquainted with each other. It’s like a little flavor mixer happening right in your pot.
Drop in those 5 ounces of mushrooms and let them simmer for 2 to 3 minutes until they’re perfectly tender. Mushrooms are wonderful because they basically soak up all the delicious broth flavors while adding their own earthy goodness to the mix.
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, but here’s where you become the boss of your own soup destiny. Taste it first, because your broth might already have plenty of salt hiding in there.
The final step is what transforms this from good soup to restaurant-quality amazing. Mix that 1 tablespoon of cornstarch with a little water until it’s smooth – no lumps allowed in this kitchen. Stir this slurry into your soup and watch as it thickens into something absolutely gorgeous. Cook for just another minute until you’ve got that perfect, silky consistency that coats your spoon like a dream.
Cozy Asian-Inspired Seafood & Tofu Soup Substitutions and Variations
While you could absolutely stick to the recipe exactly as written, soup is one of those beautiful kitchen creations that practically begs you to make it your own.
Don’t have shrimp? Crab or fish work beautifully. Missing green peas? Snap peas, edamame, or corn kernels step in perfectly. I’m particularly fond of swapping the shimeji mushrooms for shiitake or even regular button mushrooms.
Feeling adventurous? Add a splash of miso paste for deeper umami, or toss in some baby spinach during the last minute.
Vegetarians can ditch the seafood entirely, double the mushrooms, and use vegetable broth instead.
What to Serve with Cozy Asian-Inspired Seafood & Tofu Soup
Three simple sides can transform your seafood tofu soup from a light meal into a proper feast.
First up, steamed jasmine rice. I always keep some ready because it soaks up that savory broth beautifully, turning each spoonful into comfort heaven.
Next, consider crispy pan-fried dumplings. The contrast between their golden exterior and your silky soup? Pure magic. Plus, who doesn’t love dunking dumplings?
Finally, cucumber salad with rice vinegar adds invigorating crunch. It cuts through the soup’s richness perfectly, cleansing your palate between bites.
Sometimes the simplest combinations work best.
Final Thoughts
As you ladle this aromatic soup into bowls, you’ll realize why Asian-inspired dishes have captured hearts worldwide. There’s something magical about combining tender seafood with silky tofu in a fragrant broth that whispers comfort.
I love how this soup transforms simple ingredients into something extraordinary. The gentle heat from ginger, the ocean’s sweetness from mixed seafood, and tofu’s creamy texture create perfect harmony.
This recipe proves you don’t need complicated techniques to make restaurant-quality food at home. One pot, fresh ingredients, and twenty minutes—that’s all it takes to transport your kitchen to a cozy Asian noodle shop.
Seafood & Tofu Soup
Ingredients
- 1 tbsp oil peanut or vegetable
- 1/2 lb 225 g mixed seafood (shrimp, scallops, squid)
- 2 tsp minced ginger
- 1 green onion sliced
- 1 cup green peas
- 1 lb 450 g soft tofu, cubed
- 5 oz 150 g shimeji or preferred mushrooms
- 1.5 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp cornstarch
Instructions
- Heat oil in a large pot over medium heat and sauté minced ginger and green onion until fragrant, about 1 minute.
- Add mixed seafood to the pot and cook for 2 minutes until the surface firms up.
- Pour in chicken broth and add cubed tofu, bring to a boil, then reduce heat to medium-low.
- Add green peas and simmer for 5 minutes until tender.
- Add mushrooms and simmer for 2-3 minutes until mushrooms are tender.
- Season the soup with salt and black pepper to taste.
- Mix cornstarch with 2 tablespoons of water to create a slurry, stir into the broth, and cook until thickened, about 1 minute.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Soup Ahead of Time and Reheat It?
I don’t recommend making this soup ahead since the tofu becomes mushy and seafood gets rubbery when reheated. Instead, I’d prep ingredients separately and assemble fresh when you’re ready to serve.
How Long Does Leftover Seafood Tofu Soup Stay Fresh in the Refrigerator?
I’d recommend storing your leftover seafood tofu soup in the refrigerator for no more than 2-3 days. Since it contains seafood, it’s quite perishable and should be reheated thoroughly before serving.
What’s the Best Way to Prevent the Tofu From Breaking Apart?
I’ll use firm or extra-firm tofu instead of soft, cut it gently into larger cubes, and add it near the end of cooking. I won’t stir vigorously to keep pieces intact.
Can I Freeze This Soup for Meal Prep Purposes?
I don’t recommend freezing this soup. The tofu will become spongy and watery when thawed, and the seafood’s texture will suffer. Instead, I’d prepare fresh components and assemble when ready to eat.
How Do I Know When the Seafood Is Properly Cooked?
I’ll watch for shrimp turning pink and opaque, scallops becoming firm and white, and squid turning white with slight firmness. They’ll cook quickly in two minutes, so I won’t overcook them.