Gluten Free Tofu Ginger Rice Noodle Soup
This bowl is pure comfort — a deeply fragrant broth built from fresh ginger, garlic, and scallions that simmers low and slow until every spoonful tastes like it took all day. The key to keeping it wheat-free is tamari in place of regular soy sauce, which delivers that same savory depth without any gluten hiding in the bottle. Flat rice noodles soak up the broth beautifully and stay naturally free of wheat by design, so there's no swapping or substituting required. The tofu gets pan-seared until it's golden and crisp on the outside, giving each bowl a satisfying protein hit that holds its own against the bold, gingery broth. Baby bok choy adds a fresh, slightly sweet crunch that keeps the whole thing feeling light even as the flavors run deep. A squeeze of lime and a scatter of sesame seeds at the end brighten everything up and make it look as good as it tastes. This recipe serves four, so it's an easy weeknight dinner that comes together without a lot of fuss.
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz firm tofu, drained and pressed
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- ¼ tsp salt
- ¼ tsp black pepper
For the broth
- 1 tbsp neutral oil
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for serving
- 2-inch piece fresh ginger, peeled and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 tsp sesame oil
- 6 cups chicken broth or vegetable broth
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce or sambal oelek (optional)
For the noodles
- 8 oz flat rice noodles (about 6mm wide)
- 2 cups baby bok choy, halved lengthwise
For serving
- scallion dark green tops, thinly sliced
- 1 tsp sesame seeds (optional)
- lime wedges (optional)
Instructions
- 1
Cut the pressed tofu into 3/4-inch cubes and pat thoroughly dry with paper towels. Season all over with 1/4 tsp salt and 1/4 tsp black pepper.
- 2
Heat 2 tbsp neutral oil in a large skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden and release easily from the pan. Flip and cook for another 2–3 minutes, until golden on the second side. Transfer to a plate and set aside.
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