Description
This Tofu Noodle Soup is a comforting and healthy dish, packed with vibrant vegetables and savory flavors. With tofu, rice noodles, and a fragrant broth, it’s the perfect meal for a light lunch or dinner.
Ingredients
Scale
- 6 cups vegetable broth
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1/2 tsp red pepper flakes (optional)
- 6 oz rice noodles (or your choice of noodles)
- 1 block firm tofu, cubed
- 1 cup mushrooms, sliced
- 1 carrot, julienned
- 1 cup bok choy or spinach, chopped
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Heat sesame oil in a pot over medium heat. Sauté garlic and ginger until fragrant.
- Add vegetable broth, soy sauce, rice vinegar, and red pepper flakes. Bring to a simmer.
- Add mushrooms and carrots, and cook for 5 minutes.
- Stir in tofu and bok choy, and simmer for another 3 minutes.
- Cook noodles separately according to package instructions, then add to the soup.
- Serve hot, topped with green onions and sesame seeds.
Notes
- You can substitute spinach for bok choy if desired.
- For extra flavor, feel free to add chili paste or miso paste.
- This soup can be customized with any vegetables or noodles of your choice.
Nutrition
- Serving Size: 1 bowl (about 1/4 of the recipe)
- Calories: 230
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg