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Slow Cooker Tofu Mushroom Soup

overhead shot of cooked tofu mushroom soup a white bowl (garnished with green onions) with a silver spoon
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Slow cooker tofu mushroom soup is an easy, vegan recipe that can be served year-round. This soup uses simple ingredients but has lots of flavor. Instructions to make this soup in the Instant Pot are also included.

Ingredients

Scale
  • 8 ounces firm tofu, cut into cubes
  • 8 ounces white button mushrooms, sliced
  • 3 green onions, sliced
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 2 tablespoons low-sodium soy sauce, tamari, or coconut aminos
  • 2 tablespoons rice vinegar
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon salt (or more)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes

Instructions

Slow Cooker

  1. Add all ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-3 hours or LOW 4-6.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot add the sesame oil and mushrooms to the pot. Cook 3-5 minutes or until the mushrooms are soft. Turn off the Instant Pot.
  2. Stir in remaining ingredients.
  3. Close and seal vent. Select high pressure and set time for 20 minutes. When cooking time is complete, manually quick-release the pressure.

Find it online: https://fitslowcookerqueen.com/slow-cooker-mushroom-tofu-soup/

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