The Delicious Pork Mince and Tofu Vegetable Thai Soup is a beautifully balanced dish that combines the comforting warmth of a traditional Thai soup with the nutritional benefits of fresh vegetables, tofu, and lean ground pork. It draws on centuries of Southeast Asian culinary wisdom, particularly from Thai cuisine, which is famed for its vibrant flavors, aromatic herbs, and emphasis on harmony—sweet, salty, spicy, and sour all playing together in balance.
At its heart, this soup showcases an important aspect of Thai cooking: making the most of fragrant herbs, bold condiments, and textural contrasts. The inclusion of pork mince as a protein source not only makes the soup heartier but also delivers a lovely depth of flavor, especially after being marinated in a blend of oyster sauce, soy sauce, sugar, and pepper. This enhances the savoriness of the meat, providing a strong umami base that complements the lighter, more delicate notes of tofu and vegetables.
Tofu—an essential ingredient in many Asian dishes—is soft, mild, and absorbing. Here, it acts as a perfect carrier of the flavorful broth, allowing each bite to soak up the well-seasoned soup. Egg tofu in particular adds a creamier, silkier texture than traditional tofu varieties and pairs beautifully with both the broth and the tender pork.
Vegetables like carrots, lettuce, and aromatic herbs such as cilantro and spring onions add freshness and crunch, which balance out the richness of the meat and the softness of the tofu. The seaweed (often wakame in Japanese cuisine) adds another layer of depth, bringing a subtle oceanic flavor and a nourishing mineral quality to the dish.
Vermicelli noodles, a common ingredient in Thai and Vietnamese soups, make this dish even more filling. They’re light, quick to cook, and absorb the flavors of the broth beautifully. Plus, their slightly chewy texture makes them an enjoyable counterpart to the softness of the tofu and the crumble of the pork.
Spices in Thai food can be significantly fiery, but one of the great benefits of this soup is its flexibility. By adjusting the amount of seasoning or spice—like reducing pepper or omitting chili—it can be made more mild and family-friendly. Conversely, if you love heat, adding chilies or a dash of chili oil can elevate this into a more fiery bowl.
Beyond taste, this soup is a nutritional powerhouse. It’s low in fat, high in protein, and packed with dietary fiber and vitamins from the vegetables. It’s also comforting and light—perfect for a cool rainy day or whenever you’re looking for something soothing, but not heavy.
In Thai culture, soups like this are often served alongside rice and other main dishes as part of a communal meal. However, for modern home cooks, it works beautifully as a standalone dish, especially for lunch or a light yet satisfying dinner. Whether you’re a seasoned Thai-food lover or just branching out into new flavors, the Pork Mince and Tofu Vegetable Thai Soup is approachable, adaptable, and deeply satisfying.
Delicious Pork Mince and Tofu Vegetable Thai Soup
Ingredients
400 grams ground pork (minced pork)- 3 medium tofu - egg
- 1 package vermicelli
- 2 cube chicken stock (chicken broth or chicken bouillon)
- 7 cups water
- 4 tablespoons soy sauce
- 2 teaspoon brown sugar
- 8 sprigs spring onions
- 8 sprigs cilantro (coriander)
- 4 tablespoons oyster sauce - to marinate pork mince
- 4 teaspoons soy sauce - to marinate pork mince
- 2 teaspoons sugar (white sugar) - to marinate pork mince
- 2 teaspoons ground black pepper - to marinate pork mince
- 2 handfuls lettuce
- 2 medium carrots
- 1 package seaweed - Japanese
Instructions
- Put pork mince and mix it with seasoning. Marinate it for at least 15 minutes.
- Clean spring onion and coriander. Then cut spring onion only about 3 inches from the route into one inch apiece, coriander cut only 2 inches from the route each for half an inch.
- Cut egg tofu about one centimetre for each thickness.
- Clean lettuce and cut it for a mouthpiece. Clean carrot put it in the flower press; each thickness would be half a centimetre.
- Put water and chicken stock cubes in the pot, heat until it boils.
- Add marinated pork mince into boiling water.
- Wait until it boils again. Then add egg tofu, cut lettuce, and carrot.
- Turn the heat to medium level. Add soy sauce, brown sugar, chopped spring onion, vermicelli, and coriander.
- Wait until it boils and turn off the heat. Add Wakami and wait about 5 minutes before serving.
