Tofu noodle soup hits the spot when you want comfort food that feels nourishing and restorative, not heavy. It’s a vegan alternative to chicken noodle soup that checks all the same boxes nutritionally and for lack of a better word, spiritually. You know, tofu noodle soup for the soul or something like that?
It’s a cozy and familiar meal for when the weather’s rainy, the world feels gloomy, or you’re feeling unwell. It's best served when you’re curled up on the couch with a feel-good movie or TV show.
Cravings for tofu noodle soup rarely hit when you’re up to heading to the grocery store. Thankfully it’s a soup that suits rummaging through your fridge and cupboards to use what you have.
The real focus of tofu noodle soup is right there in the name: tofu, noodles, and broth. But you can throw in a few vegetables for added nutrition and to increase that “healing feeling”.
No vegetable is really essential, but carrots and celery are a classic addition that you’re likely to have on hand. I’ve also included mushrooms, kale, and frozen peas in the recipe. Chopped spinach, bok choy, or even broccoli are suitable additions too. If you have it, add a squeeze of fresh lemon to brighten up the flavours.
Preparing the tofu is simple. Cut firm or extra-firm tofu into thick slices before giving it a quick press. The purpose of pressing the tofu is to dry the outside (and draw out a little moisture) to prevent it from sticking in the pot. Cube it, add some soy sauce, and mix gently until the soy sauce is fully absorbed. Brown the tofu in a little olive oil before adding the vegetables and broth.
While this recipe is for tofu noodle soup, you could swap the tofu for chickpeas or chopped vegan “chicken” (not the breaded kind.) Tofu puffs or cubed store-bought spiced/marinated tofu are also suitable options.
Cook the noodles separate from the soup and add them just before serving. If you add them right away they’ll continue soaking up the broth until there’s none left and the pasta is mushy. Fusili is my pasta of choice but farfalle (bow-ties), shells, and broken spaghetti-type noodles all work well.
For speed and simplicity I use store-bought vegetable or “no-chicken” broth or bouillon cubes/powder. Be sure to use one you like because the flavour of the soup will lean heavily on the one you choose. If you have homemade broth on hand, all the better!
Tofu Noodle Soup
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: Vegan
Description
A hot bowl of tofu noodle soup hits the spot when you're feeling under the weather. Quick and easy to prepare.
Ingredients
- 1-2 tablespoon (15-30 ml) olive oil, divided
- 1 350g block extra-firm tofu, pressed and cut into cubes
- 2 tbsp (30 ml) soy sauce
- 2 cloves garlic, minced
- ½ cup sliced carrot (approximately 1 carrot)
- ½ cup sliced celery (approximately 1 rib)
- 1 cup (40 grams) kale, stems removed, finely chopped
- 1 cup sliced cremini mushrooms (approximately 5 mushrooms)
- ½ tsp (2.5 ml) ground ginger
- 6 cups (1500 ml) vegetable broth
- ½ cup (50 grams) frozen peas
- 2 cups (170 grams) uncooked pasta (fusili, farfalle, etc.)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a medium-sized bowl, pour soy sauce over cubed tofu. Mix gently until the tofu absorbs the soy sauce.
- Heat ½ of the olive oil in saucepan over medium-high heat, add tofu and sauté until evenly browned on all (or most) sides.
- Move the tofu to one side of the pan. Add remaining olive oil and add minced garlic. Cook for 1 minute, do not brown. Add carrot, celery, kale, mushrooms, and ground ginger. Stir and cook for 3 minutes.
- Add the vegetable broth and simmer for 5 minutes.
- Add frozen peas and simmer for another 3-5 minutes, or until the vegetables are just tender.
- Taste and adjust seasoning.
- Keep pasta and soup separate until ready to serve. Divide cooked pasta into bowls and top with hot soup.
Notes
Storing leftovers: Store leftover pasta and soup separately. Combine just before serving.
Keywords: tofu soup, tofu noodle soup, tofu soup recipe
Robin
I’m new to the kitchen and was pleased with how this recipe came out! I subbed baby potatoes instead of noodles and spinach instead of kale. The resulting meal was so good!
★★★★★
Suzanne
Can you freeze this soup?
Orley
I made this recipe without the noodles, can I freeze it though even if it had tofu in it.
Ana
This tofu noodle soup looks just amazing 😀 And the perfect amount of everything in it. I’m gonna make this 🙂
★★★★★
Owen
The tofu noodles looks excellent! As a fellow veg, I'm glad I found your blog.
Jody Perkins
Hi Brittany,
I just came across this recipe, and I happened to have everything on hand, so I made the soup minus the pasta. It was so easy and so delicious!
Even better than some of the Pho restaurants!
Thank you so much! I plan on making this a lot!
Thanks,
Jody Perkins
Brittany
Thank you so much Jody, I'm so glad you enjoyed it!
Kim
I’ve started cutting back my shopping to every other week to see if I really need to shop every week. Tonight I really wanted soup so I adapted this recipe to what I had: tofu, garlic, fresh ginger, soy sauce, and frozen and canned vegetables, as well as leftover whole wheat rotini. I like it a lot! Plan to make it again with the fresh veggies in the recipe - when I get around to shopping!
★★★★★
Brittany
That sounds great! I'm glad you were able to make something tasty with what you had on hand!
Feefee
I absolutely loved this recipe! I did tweak it a bit, but it still came out fantastic! I would highly recommend this to anyone 🙂 It is also so filling and if you want it as a light meal, just eliminate the noodles, that's what I did and it still was really good! Thanks for posting this lovely dish 🙂 I was desperate for soup and this definitely hit the spot 🙂
★★★★★
Brittany
Thank you for commenting Feefee! I'm glad this recipe was what you were looking for!
Sam MacDonald
Funny looking noodles mate
Brittany
You think so?? I mean they're nothing weird, just whole wheat rotini noodles! You can use any kind of noodles you like!
Loreen
Can I use baby kale instead of the full size regular kale?
I'm hoping to make the recipe tonight.
Brittany
Absolutely! It'll cook faster though, so just take that into account and add it in closer to the end 😀
Alexandra
I'm slowly entering the vegan lifestyle and this website is just what I needed. I will definitely be trying this recipe this weekend! It looks amazing.
Marsha
I get the same way in October and November. I have never heard of someone (outside of Seasonal Affective Disorder) who had a certain time of year that was debilitating. Thanks for sharing that and your recipes!
★★★★★
Pat Cincotta
It is much more convenient to me to put the cooked pasta in the soup bowl and ladle the hot soup on top, then you don't have to strain the broth to keep leftovers. The hot soup warms the pasta and you can keep the cooked pasta separate in the refrigerator.
★★★★
Brittany
Great idea!! Thanks Pat, I'll update the recipe - your method it so much simpler. I wish I'd thought of that 😛
Benjamin
holy shit, i purchased nearly all of the ingredients for this recipe today before i read the recipe!
Brittany
Haha yes! Love that! 😀
Erica
Hi, I recently went fully vegan and made this last night. even my picky toddlers liked it! I admit my 1 yr old loves tofu but my daughter liking it surprised me. def will make again
★★★★★
Brittany
Yay! That's awesome Erica! Thanks for commenting, I appreciate it! 😀
Katie Glass
Do you need to drain the tofu (sit it on paper towels) to get the excess water out before browning?
Brittany
Nah, I literally never drain or press my tofu. I've never felt the need! You can if you like though!
Matt Fletcher
Thanks for the recipe! I've been vegetarian for 14 years or so, but am currently trying to go more towards veganism, so in my trial run week this recipe popped up and I thought I would give it a go!
I stuck to it preeeetty closely, although I used tagliatelle instead of twisty pasta (can't remember its name!), and didn't use any stock seeing as the cubes I have seem to contain milk(!), but instead added a bit of salt and some flavour enhancer, which is mostly what the stock cubes would be anyway. I also added 1 shallot and half a chilli. Oh and chopped everything much smaller than your photo. So other than those 1,000,001 changes, pretty close 😉
Nice though! Definitely better once allowed to cool and the reheated, as the flavours seem to gel a bit better.
★★★★
Matt Fletcher
Also, can't go wrong with a squeeze of Sriracha hot sauce in it. I like my spice, if you haven't gathered!
Brittany
Too true! Sriracha is good in everything 😀 😀
Brittany
Yeah I find most soups are best once the flavours have had time to meld! Thanks for trying out the recipe and including your substitutions in your comment! 😀
Deema
Thank you so much for this recipe! I took out/replaced things however, like for the veges I stuck to peas and carrots (i don't like kale or celery) and I replaced the pasta with rice! It turned out fantasticccc!
★★★★★
Brittany
Perfect! This recipe is ideal for making your own, I'm glad you enjoyed it! 😀
The Vegan Junction
This looks really good. I like that it's soupy, while still having plenty of veggie, tofu and pasta chunks for a variety of textures. I'll be sharing this recipe for sure!
Brittany
Thank you!!
Wendy
I love your website! And I think I know exactly how you feel. I get comfy in my hibernation phase, and can't be forced out of it! Sometimes it happens in Summer, but nearly every year in the winter/spring transition. It helps to get away to some place sunny and warm, even for a day or two, but I still need some of the alone time! It is a perfectly natural thing to honor your body's wisdom and rest from the demands of the world whenever and however you can. Reading something inspiring can also sometimes help a lot (if you can give up a couple of minutes from mindless reading, which I also love to do and have a hard time being torn away from). Know that all things change, the universe is supporting new growth within and without. You are a blessing to this world. Gratitude to you and for you! And for your dedication to helping others.
Brittany
Thank you so much Wendy. This was really encouraging to read, I'm so thankful you took the time to share this with me. I've taken your tips to heart and I'll look for something inspiring to read (I'm a mindless reader too 😛 ) Thank you again!
Nicola
This looks lovely and healthy, and straight forward too!
Brittany
Thanks Nicola!
Cheryl
This hearty soup looks fantastic. Your recipes and inspiring posts are definitely helping our family ease into a kinder way of living. Your work is making a difference. So, thank you !
★★★★★
Brittany
Thanks for the encouragement Cheryl! Very much appreciated 🙂