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Tofu Noodle Soup

Tofu Noodle Soup Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 267
Ingredients Method Notes

Ingredients
  

  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cups vegetable broth
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 7 oz firm tofu, drained and cut into 1/2-inch cubes
  • 4 oz thin rice noodles
  • 2 cups bok choy, roughly chopped
  • 2 scallions, sliced
  • Pinch of red pepper flakes (optional)

Method
 

  1. Heat sesame oil in a medium pot over medium heat. Stir in garlic and ginger and cook until fragrant, about 1 minute.
  2. Add vegetable broth, soy sauce, and rice vinegar. Bring to a boil, then reduce to a simmer.
  3. Add rice noodles and tofu; simmer until noodles are tender, about 2-3 minutes.
  4. Stir in bok choy and half the scallions; cook until greens wilt, about 1 minute. Ladle into bowls and top with remaining scallions and red pepper flakes.

Notes

If you prefer your noodles with more bite, cook them separately according to the package, rinse under cold water, and divide them among bowls before pouring the hot broth over. The soup is best eaten right after cooking, but the broth (without noodles) can be made ahead and reheated.