Tofu Noodle Broth


Since my discovery of noodle soups this winter, I haven’t been able to get enough! They come together so quickly and offer a substantial, nourishing and warming complete meal and are so adaptable.


After a long day of lectures I usually arrive home hungry and tired and not feeling like cooking a complicated meal. More often than not, I turn to a bag of pasta and chuck in a few sliced mushrooms and a a quick tomato sauce simmered from a can of tomatoes, onion and garlic. This can become boring and so my love for noodles soups has grown since it is no more difficult or time consuming than my pasta meal yet bursting with complex flavours and packed with a range of nutritious vegetables.


The beauty is that they are special and delicious enough not just for weeknight sustenance but for guests and weekend treats. You can make it more special by making your own spice pastes and blends and adding your favourite vegetables.


I love that one day I can make a Thai style noodle soup, then a tomato based soup and even an Oriental Noodle Broth like this one adapted from Quorn Vegetarian Recipes. The added bonus is that it is packed with nutrition yet low in fat and calories.


I have used tofu here as the meat alternative and a great source of protein. I love how it absorbs all the wonderful flavours from the broth and it is even more flavour packed if it is marinated in soy sauce for a little time before adding it to the broth.

Ribbet collage

You can really use any veggies that you like or want to use up. I adore julienned carrots and red pepper in my noodle soups and a healthy dose of something green. I have used Swiss chard here but spinach, kale, bok choi or any other cabbage will work perfectly and add a pretty flash of green to the bowl. Even without the noodles, if you are following a low carb diet (as I currently am), the broth alone with the veggies and tofu is soothing and flavoursome as it is.


Adapted from Quorn Vegetarian Recipes.

Ingredients: Serves 4

  • 350g firm tofu (or other alternative such as tempeh or seitan), drained and pressed
  • 1.2 litres vegetable stock
  • 1 clove garlic, chopped
  • 1 red chilli, chopped (de-seeded for less heat)
  • 1 large carrot, julienned
  • 1/2 red pepper, julienned
  • 1 small head of Swiss chard or bok choi or other greens
  • 3 tbsp dry sherry (check for a vegan kind)
  • 3 tbsp dark soy sauce
  • 1 tsp miso paste
  • 75g fine wholewheat noodles


  1. Pour the vegetable stock into a large pan and add the garlic, chilli, vegetables, sherry and soy sauce.
  2. Bring to boiling, then turn the heat down and simmer gently for 10 minutes.
  3. Add the cubed tofu, miso paste and noodles and cook until the noodles are cooked according to package instructions.
  4. Season with soy sauce if necessary.
  5. Ladle the broth into bowls, garnish with shredded spring onions and extra slices of chilli.

Calorie Count :: New Recipe

Nutritional Benefits

No saturated fat
No cholesterol
High in calcium
High in iron
High in manganese
High in magnesium
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C
This entry was posted in Mains, soup, vegan, Vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

41 Responses to Tofu Noodle Broth

  1. luvscout says:

    Aw man! I am a sucker for soups with a rich broth complemented the subtle flavors of ramen & tofu. Thanks for sharing your Recipe. I am new to blogging & I have recently created a life style blog. Recipes will be up on my blog soon! Check it out & let me know what you think.

  2. that looks so perfect for this kind of weather!

  3. Laura says:

    Yum! Please come to North Dakota and bring some! 🙂

  4. lhtw says:

    This looks delicious, Poppy! And I haven’t been hungry in weeks – but your 1st photo really got my attention. I think it’s the colors. Bravo!

  5. Britt says:

    sounds like the perfect quick soup! I will definitely need to keep this in mind when I need to throw something together!

  6. looks tasty! thanks for sharing x

  7. october moon says:

    That looks so amazingly delicious! Noodle soups are one thing I cannot get enough of. In fact, I’m making it for dinner tonight! A miso udon noodle soup with broccoli. Yum!

  8. Heidy L. McCallum says:

    This looks FANTASTIC ❤

  9. This is SO appealing – – love noodles, tofu, soup! Perfect!

  10. Soup Guru says:

    As a big fan of noodle soups I totally agree with you, they are a great quick healthy and complete meal and this one looks delicious!

  11. mstsdinner says:

    This looks awesome!

  12. That looks really delicious, Poppy!

  13. Jimbob says:

    Reblogged this on My Flabulous Blog and commented:
    I have to say that I’m getting more into veggie food and this looks like just the broth for me!! Quick, easy and nutritious

  14. thechefcat says:

    I have also been making soups every week of this past winter. This one I have to try

  15. yum yum yum! My kinda dish after a long day! Thanks for sharing!

  16. I love noodle soups! I don’t make them enough! You are inspiring some major cravings!

  17. Violet says:

    I love noodle soups too, so thanks for the healthy recipe! 🙂 Beautiful display of the noodle soup in the bowl!!

  18. just found your blog!! i can’t wait to explore it 🙂

  19. cheergerm says:

    That looks delicious and I love your elephant chopsticks!

  20. Reblogged this on Kerry Red Atjecoutay and commented:
    Yummy Yummy…

  21. Pingback: Recipe Of Za Week! |

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s