TodayVegan Lifestyle

Tofu Noodle Soup » I LOVE VEGAN

Tofu noodle soup hits the spot while you need consolation meals that feels nourishing and restorative, not heavy. It’s a vegan different to hen noodle soup that checks all the identical containers nutritionally and for lack of a greater phrase, spiritually. You realize, tofu noodle soup for the soul or one thing like that?

It’s a comfortable and acquainted meal for when the climate’s wet, the world feels gloomy, otherwise you’re feeling unwell. It is best served while you’re curled up on the sofa with a feel-good film or TV present.

Close of of a bowl of tofu noodle soup on a marble countertop.

Cravings for tofu noodle soup not often hit while you’re as much as heading to the grocery retailer. Fortunately it’s a soup that fits rummaging by way of your fridge and cabinets to make use of what you’ve gotten.

Tofu noodle soup ingredients on a cutting board: peas, mushrooms, kale, garlic, carrot, celery, tofu, and cooked fusili noodles.

The true focus of tofu noodle soup is correct there within the title: tofu, noodles, and broth. However you’ll be able to throw in a couple of greens for added diet and to extend that “therapeutic feeling”.

No vegetable is actually important, however carrots and celery are a basic addition that you simply’re prone to have readily available. I’ve additionally included mushrooms, kale, and frozen peas within the recipe. Chopped spinach, bok choy, and even broccoli are appropriate additions too. When you have it, add a squeeze of recent lemon to brighten up the flavours.

Cubed, browned tofu flavoured with soy sauce.

Making ready the tofu is easy. Minimize agency or extra-firm tofu into thick slices earlier than giving it a fast press. The aim of urgent the tofu is to dry the skin (and draw out a little bit moisture) to stop it from sticking within the pot. Dice it, add some soy sauce, and blend gently till the soy sauce is totally absorbed. Brown the tofu in a little bit olive oil earlier than including the greens and broth.

Whereas this recipe is for tofu noodle soup, you may swap the tofu for chickpeas or chopped vegan “hen” (not the breaded sort.) Tofu puffs or cubed store-bought spiced/marinated tofu are additionally appropriate choices.

A bowl of tofu noodle soup on a marble countertop and blue striped kitchen towel.

Prepare dinner the noodles separate from the soup and add them simply earlier than serving. For those who add them instantly they’ll proceed absorbing the broth till there’s none left and the pasta is mushy. Fusili is my pasta of alternative however farfalle (bow-ties), shells, and damaged spaghetti-type noodles all work nicely.

For velocity and ease I take advantage of store-bought vegetable or “no-chicken” broth or bouillon cubes/powder. You’ll want to use one you want as a result of the flavour of the soup will lean closely on the one you select. When you have selfmade broth readily available, all the higher!

A bowl of tofu noodle soup on a marble countertop.


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfb fb iconprint print iconsquares squares iconcoronary heart coronary heart iconcoronary heart strong coronary heart strong icon

Tofu Noodle Soup

  • Creator:
    Brittany Mueller

  • Prep Time:
    20 minutes

  • Prepare dinner Time:
    25 minutes

  • Whole Time:
    45 minutes

  • Yield:
    6 servings 1x

  • Class:

  • Methodology:
    Sautéing and Simmering

  • Delicacies:


A sizzling bowl of tofu noodle soup hits the spot while you’re feeling below the climate. Fast and simple to arrange.

  • 12 tbsp (1530 ml) olive oil, divided
  • 1 350g block extra-firm tofu, pressed and lower into cubes
  • 2 tbsp (30 ml) soy sauce
  • 2 cloves garlic, minced
  • ½ cup sliced carrot (roughly 1 carrot)
  • ½ cup sliced celery (roughly 1 rib)
  • 1 cup (40 grams) kale, stems eliminated, finely chopped
  • 1 cup sliced cremini mushrooms (roughly 5 mushrooms)
  • ½ tsp (2.5 ml) floor ginger
  • 6 cups (1500 ml) vegetable broth
  • ½ cup (50 grams) frozen peas
  • 2 cups (170 grams) raw pasta (fusili, farfalle, and so forth.)


  1. Prepare dinner pasta in response to bundle directions. Drain and put aside.
  2. In a medium-sized bowl, pour soy sauce over cubed tofu. Combine gently till the tofu absorbs the soy sauce.
  3. Warmth ½ of the olive oil in saucepan over medium-high warmth, add tofu and sauté till evenly browned on all (or most) sides.
  4. Transfer the tofu to 1 aspect of the pan. Add remaining olive oil and add minced garlic. Prepare dinner for 1 minute, don’t brown. Add carrot, celery, kale, mushrooms, and floor ginger. Stir and prepare dinner for 3 minutes.
  5. Add the vegetable broth and simmer for five minutes.
  6. Add frozen peas and simmer for one more 3-5 minutes, or till the greens are simply tender.
  7. Style and alter seasoning.
  8. Preserve pasta and soup separate till able to serve. Divide cooked pasta into bowls and high with sizzling soup.


Storing leftovers: Retailer leftover pasta and soup individually. Mix simply earlier than serving.

Key phrases: tofu soup, tofu noodle soup, tofu soup recipe


Source link

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button