Vegan Tofu Noodle Soup

Total time40 min

Prep time15 min

Cook time25 min

4.8

(13)

There is something deeply comforting about a steaming bowl of noodle soup, and this one delivers that cozy, restorative feeling without a single animal product in sight. A base of sesame oil, fresh ginger, and garlic builds an aromatic foundation that makes the whole kitchen smell incredible, while tamari and a splash of rice vinegar give the broth a savory, slightly tangy depth that tastes like it simmered all day. Cubes of firm tofu soak up all that flavor as they simmer, making them satisfying and hearty in every spoonful. Tender rice noodles and a handful of wilted spinach or bok choy round things out so each bowl feels genuinely complete. It comes together in one pot and serves four, making it an easy weeknight win that never feels like a compromise. A drizzle of chili oil on top is optional but highly recommended if you want a little heat to cut through the richness.

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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.

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