Chinese Tofu Broth Bowl (Low Carb & Plant-Based)

This warming, Chinese-style broth soup is packed with flavour and comfort—but skips the carbs and heaviness. With a base of deeply aromatic ginger, garlic, star anise, cinnamon, and Shaoxing wine, it’s layered with bok choy, mushrooms, and pan-seared tofu for a soul-hugging meal that’s nourishing and plant-based.

It’s exactly the kind of dish that feels like it came from your favourite noodle bar… only it’s low-carb, gut-friendly, and made in your own kitchen in under 45 minutes.

Why You’ll Love This Recipe

✔️ Plant-Based Comfort: All the rich umami flavour, none of the meat or dairy
✔️ Low-Carb Friendly: No noodles needed, swap in konjac noodles if desired
✔️ Simple but Impressive: Aromatic broth, fresh veg, crispy tofu. Yes please
✔️ Meal-Prep Magic: Broth can be made ahead and frozen for fast weeknight dinners

Chinese Broth Bowl (Low Carb & Plant-Based)

This Chinese-Inspired Tofu Broth Bowl is light yet deeply flavourful, exactly what you want when you need a reset meal that’s both healing and satisfying. Ideal for cool nights, meal prepping, or whenever you’re craving a slurpable bowl of comfort.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course, Soup

Cuisine Chinese

Servings 2

Calories 180 kcal

Ingredients

  

For the Broth

• 2 cloves garlic roughly smashed
• 2 inch piece of ginger peeled and sliced
• 1 star anise
• 1 cinnamon stick
• 2 spring onions cut into thirds
• 1/5 tbsp tamari
• 1 tsp sesame oil
• 2 tbsp Shaoxing wine or dry sherry
• salt and pepper to taste

Soup Add-Ins

• 2 bok choy halved
• 1 cup mixed mushrooms sliced
• 200 grams firm tofu cubed and grilled
• konjac noodles rinsed thoroughly and drained

Garnish

• Chopped green onions
• fresh coriander
• sesame seeds

Instructions

 

Build the Aromatic Broth

• In a large pot, combine vegetable broth, water, ginger, garlic, star anise, cinnamon stick, and green onions.

  Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes to allow flavours to develop.

Strain and Season

• Strain the broth and discard the aromatics. Return the clear broth to the pot.

  Season with tamari, sesame oil, Shaoxing wine, salt, and pepper to taste.

Add the Veggies & Tofu

• Add bok choy and mushrooms to the broth.

  Simmer gently for 5–7 minutes until just tender.

  Add pre-cooked tofu and konjac noodles (if using) and warm through for 1–2 minutes.

Serve & Garnish

• Ladle the broth, veggies, and tofu into bowls.

  Top with chopped green onions, cilantro, and a sprinkle of sesame seeds.

Notes

Tips & Variations

✔️ Crispy Tofu Tip: Air fry or pan-sear tofu cubes before adding them for added texture
✔️ Boost the Protein: Add hemp seeds, tempeh, or even edamame
✔️ Make Ahead: Broth can be made 2–3 days in advance and stored in the fridge or frozen
✔️ Customise Veggies: Swap bok choy for spinach, kale, or Chinese broccoli

Nutritional Breakdown (Per Serving for 2 Servings)

• Calories: ~180 kcal
• Carbs: ~8g
• Protein: ~11g
• Fat: ~11g
• Fibre: ~4g
• Sugar: ~3g (naturally from vegetables)

Keyword Chinese broth soup, easy Asian soup, konjac noodle soup, low carb tofu soup, plant-based noodle bowl, That Health Cook, vegetarian Chinese soup