Quick and Easy Tofu Rice Noodle Soup
15Min
2Servings
350Cal
EasyLevel
VegetarianVeganKid friendlyveganvegetarian
#quick#healthy#vegan#noodle_soup#comfort_food#one_pot
Equipment
Knife
Cutting board
Pot
Stove
Bowl
Ingredients
Ingredients
Rice noodles
100 g
Carrots (sliced)
2 pcs
Broccolini
150 g
Tofu (cubed)
200 g
Soy sauce
15 ml
Sesame oil
15 ml
Vegetable broth
480 ml
Chili pepper flakes
4 g
Garlic (minced)
3 cloves
Instructions
1
Prepare ingredients
Slice carrots thinly, cut broccolini into bite-sized pieces, cube tofu, and mince garlic if using.
5 min
2
Boil noodles and vegetables
In a pot, bring vegetable broth to a boil. Add rice noodles, carrots, broccolini, tofu, soy sauce, sesame oil, chili flakes, and garlic. Boil for 5 minutes until noodles are tender.
5 min100°Ctimer 5 min
Stir occasionally to prevent sticking. Noodles are ready when soft but chewy.
3
Serve
Divide into bowls and add toppings of choice like green onions, sesame seeds, or fresh herbs.
2 min
4
Rest briefly
Let sit for 1 minute before eating to allow flavors to meld.
1 min
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 2-3 minutes or stovetop with a splash of water
Best eaten fresh; noodles may soften when reheated.
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