Red Meat Allergy Friendly Vegan Tofu Noodle Soup

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

Red Meat Allergy Friendly Vegan Tofu Noodle Soup

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the soup

1 tbsp sesame oil
1 tbsp neutral oil (such as avocado or canola oil)
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!