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Vegetable Noodle Soup with Golden Tofu Recipe

Vegetable Noodle Soup with Golden Tofu recipe


This is a warm, yummy soup with noodles, veggies, and tofu. It has carrots and spinach. The tofu is cooked until it's golden. You put everything in a pot to make a tasty soup. It's good for lunch or dinner.


1 x (71 g) package baby spinach
3 medium carrots
1500 ml vegetable broth
1 x (350 g) package firm tofu
3 cloves garlic
1 x 3 cm piece ginger root
4 green onions (scallions)
2 tablespoons cornstarch
2 tablespoons sesame oil
200 g flat rice noodles
3 tablespoons tamari or soy sauce
1 tablespoon miso paste
1 teaspoon chili flakes (optional)


Press the tofu: Cut the tofu block in half along the long side. Place between clean towels or paper towels on a baking sheet. Put a cutting board and a heavy object on top. Leave it for 15 minutes to press out water.
Prepare the vegetables: Wash and dry all produce. Peel and slice carrots into thin rounds. Mince the garlic and ginger. Slice the green onions thinly.
Cook the tofu: Cut the pressed tofu into cubes. Toss with cornstarch in a bowl. Heat 1 tablespoon sesame oil in a skillet over medium heat. Add tofu and cook until golden and crispy, about 7 minutes. Set aside.
Make the soup: Heat the remaining sesame oil in a pot over medium heat. Add garlic and ginger, cook until fragrant, about 1 minute. Pour in the vegetable broth and bring to a boil.
Add the carrots, rice noodles, tamari, and miso paste to the pot. If you like it spicy, add chili flakes. Simmer until noodles are soft, about 8 minutes.
Finish the soup: Stir in the spinach until wilted. Add the green onions. Remove from heat.
Serve: Ladle the soup into bowls. Top with the crispy tofu. Enjoy your hot bowl of vegetable noodle soup!

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