The past few days have been cold and rainy in Palm Springs – a rarity! Of course, I had to seize the opportunity to make comfort food to enjoy at home. I grew up eating noodle soup like ramen & pho. Not going to lie – when I first decided to go plant-based, I felt like I would miss beef pho and tonkotsu ramen sooooooo much! But I think at this point, my “palette” has changed and I actually prefer more clear veggie-based soups. This recipe is super easy, healthy, and so good that even your non-vegan friends and family will love it.
Prior to my vegan journey, I was not a big tofu eater. In fact, I think the last time I had tofu was when I had no choice… back when my mom and dad would cook for me and my brother at home. I remembered tolerating silken tofu though, and decided I would try having it again in soup. Now I’m hooked! It’s an excellent source of protein, absorbs flavor very well, and is easy to eat. So next time you’re craving flavorful noodle soup, give this recipe a try!
The ingredients I used are below, but you can use any veggies that you love!
- silken tofu
- bok choy
- rice noodles (I used medium size, from an Asian market)
- shiitake mushrooms
- veggie broth (low sodium)
- yellow onion
- green onions
- a dash of low sodium soy sauce
- sesame oil to taste (LOVE the taste of sesame oil so I use a bit more than just a dash, heh)
- sea salt to taste
- black pepper to taste
As mentioned in my last recipe post, I don’t really measure out exact portions of things when I cook. I think that’s where part of the fun lies in cooking – is you experiment and get creative. Personally, I love to load up on garnishings like onions and cilantro in my Asian dishes. In this particular one, I love a strong sesame flavor so I’m a little more generous with sesame oil than some probably haha.
Let’s get cooking!
- Rinse veggies thoroughly.
- Bring rice noodles and bok choy to a boil in a pot until soft.
- While the noodles and boy choy are boiling, chop up desired amount of cilantro and onions. Dice up silken tofu in 1-inch cubes and set aside.
- Drain noodles and bok choy when both are cooked. Then, in the same pot, fill with veggie broth.
- Add sea salt, black pepper, soy sauce, and sesame oil to taste.
- Toss in the mushrooms, noodles, and bok choy and let boil. If you prefer your onions soft rather than raw, then I’d add those in at this step as well. I prefer mine raw (mmm crunch!) so I add them at the end!
- Right before serving, carefully place the tofu into the soup and let it absorb the soup flavor a bit. It’s important to do this last because the silken tofu will fragment easily. So if you want to be able to eat the tofu in solid pieces, I wouldn’t recommend adding it in too early.
- Serve while hot, and garnish with cilantro and onions as desired. Enjoy!