Savory Tofu Soup With Noodles And Vegetables

A bowl of noodle soup topped with fried tofu cubes, mushrooms, bean sprouts, bok choy, and sliced green onions. The noodles are submerged in a light broth, creating a colorful and appetizing dish.

Savory Tofu Soup With Noodles And Vegetables

Learn how to make a comforting tofu soup packed with seared tofu, hearty noodles, fresh vegetables, and a flavorful vegetable broth. This healthy recipe is perfect for any season and ready in just 1 hour

Course Appetizer, Dinner, Lunch

Cuisine Asian, Chinese

Diet Low Calorie, Vegan, Vegetarian

Keyword comfort food, healthy, one-pot, quick

Prep Time 15

Cook Time 15

Marinade Time 30

Total Time 1

Servings servings

Calories 564

Author Gina Dickson

Ingredients

Tofu Marinade:

1 block firm tofu pressed
½ teaspoon ginger powder
½ teaspoon garlic powder
2 tablespoons light soy sauce
1 tablespoon sriracha
2 teaspoons vegetable oil

Broth:

½ teaspoon sesame oil
2 cloves garlic minced
¼ teaspoon fresh ginger minced
4 cups low-sodium vegetable broth
2 teaspoons soy sauce

Toppings and Noodles:

1 teaspoon vegetable oil
8 ounces cremini mushrooms washed and sliced
1 bunch bok choy chopped
12- ounce pack fresh noodles or 2 packs dried ramen noodles
1 cup bean sprouts washed and drained
2-3 tablespoons green onions chopped (for garnish)

Instructions

Prepare and Marinate Tofu:

Drain and press the tofu to remove excess water.
1 block firm tofu
In a medium bowl, mix ginger powder, garlic powder, soy sauce, and sriracha.
½ teaspoon ginger powder, ½ teaspoon garlic powder, 2 tablespoons light soy sauce, 1 tablespoon sriracha
Cut tofu into medium cubes, add to the marinade, and toss gently. Let sit for 30 minutes.

Cook the Tofu:

Heat a nonstick skillet over medium heat with 2 teaspoons vegetable oil. Sear the marinated tofu on all sides until golden and crispy. Set aside.
2 teaspoons vegetable oil

Make the Broth:

In a medium saucepan, heat sesame oil over medium heat. Add minced garlic and ginger and cook for a few seconds until fragrant.
½ teaspoon sesame oil, 2 cloves garlic, ¼ teaspoon fresh ginger
Pour in the vegetable broth and soy sauce. Bring to a simmer over high heat, then reduce to low and simmer for 5 minutes.
4 cups low-sodium vegetable broth, 2 teaspoons soy sauce

Cook the Vegetables:

In a nonstick skillet, heat 1 teaspoon vegetable oil. Sauté mushrooms and bok choy until tender.
1 teaspoon vegetable oil, 8 ounces cremini mushrooms, 1 bunch bok choy

Prepare the Noodles:

Cook fresh or dried noodles according to the package instructions. Drain and divide among serving bowls.
12- ounce pack fresh noodles

Assemble the Soup:

Ladle broth over the noodles in each bowl. Top with crispy tofu, sautéed mushrooms, bok choy, and bean sprouts. Garnish with chopped green onions.
1 cup bean sprouts, 2-3 tablespoons green onions

Notes

Gina's Tips For Recipe Success

After marinating, gently pat the tofu with a paper towel to remove any excess moisture. You’ll get a crispier texture if you do it this way.
Make sure to cook the noodles separately to keep them from becoming soggy in the soup. Just add them to the bowl before serving.
Sear your tofu undisturbed or without moving on each side to get that desired golden, crispy exterior.
Assemble the soup just before serving to keep the seared tofu crispy.
If you have more time in your hands, consider pressing the tofu, wrapped on paper towels or a kitchen towel, for 15 minutes. Do it over a plate on top with a heavy object, like a can, to remove any excess liquid effectively.

Nutrition