Tofu and Winter Vegetable Soup

tofu winter vegetable soup

This warming winter soup combines root veggies such as pumpkin, carrots, and turnips in a savory broth flavored with House Foods Oden no Moto soup mix and a blend of seven peppers.

  • PrepN/A |
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  • ServesN/A


    • 1 pkg (14oz) House Premium or Organic Tofu, Medium or Soft
    • 1 medium turnip
    • 1 large carrot
    • 1/4 of whole pumpkin
    • 100 g dried seaweed soaked
    • 1 cup broccoli florets
    • 2 Tbsp vegetable oil
    • 4 cups water
    • 1 tsp salt
    • 2 Tbsp House Oden no Moto
    • 1/4 tsp pepper
    • House Shichimi Pepper (optional)


Cut Tofu into 1-inch cubes. 

Use a melon baller to scoop turnip, carrot, pumpkin into small balls. 

Squeeze soaked seaweed and remove excess moisture. Cut into bite-sizes. 

Cut broccoli into small pieces. 

Heat 2 Tbsp oil in a pot and fry Tofu until golden brown. Transfer to a casserole (Tofu can be also fried in a casserole pan if desired). 

Add turnip, carrot, pumpkin, seaweed, broccoli, and water. Bring to a boil, 

Cook over medium heat about 15 minutes until vegetables are tender. 

Season with salt, Oden no Moto, and pepper. Serve hot.

House Shichimi Pepper can be sprinkled for hot & spicy flavor.

About Theresa Lin

Acclaimed Chef Theresa Lin is the author of 16 cookbooks and is best known for food design on the set of Director Ang Lee’s film, Eat Drink Man Woman. She is the host of a Chinese television cooking show in the United States and can be heard on her radio program, What's Cooking, on KAZN AM 1300 in Los Angeles.  Chef Lin is also a food critic and consultant for Chinese Restaurant News.

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