Anti Inflammatory Vegan Tofu Noodle Soup

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Anti Inflammatory Vegan Tofu Noodle Soup

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Ingredients

4 servings

For the soup

1 tbsp sesame oil
1 tbsp neutral oil (such as avocado or canola oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
3 medium carrots, peeled and thinly sliced on the diagonal
3 stalks celery, thinly sliced
1 tbsp fresh ginger, peeled and finely grated
3 cloves garlic, minced
6 cups vegetable broth
2 tbsp tamari
1 tsp rice vinegar
14 oz firm tofu, drained and cut into ¾-inch cubes
6 oz rice noodles (medium width)
2 cups baby spinach or chopped bok choy
salt and pepper, to taste

For serving

3 green onions, thinly sliced (optional)
1 tsp chili oil or chili flakes (optional)

Instructions

1
Heat the sesame oil and neutral oil together in a large pot over medium heat until shimmering.
2
Add the carrots and celery and cook, stirring occasionally, until slightly softened, about 4–5 minutes.

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