If you are not pleased with the chilly winter, this high protein vegan tofu noodle soup might change your mind after you try this! The warm, savory and fulfilling tofu noodle soup is the best of winter that you can pamper yourself with!
In my quest to find light dinners, soups & stews are on top of my list of preferred dishes and I keep hunting for hearty soup recipes which are not only delicious but also season-appropriate!
Hence comes my high protein vegan tofu noodle soup which is only the perfect 10 on 10 soup in itself but also the most relevant soup for the season!
Winter doesn’t mean boring & bland soups which only warm you up with the hot broth; the winter special soups must also be hearty, filling and work as one-pot meals!
Which is exactly what my tofu noodle soup does!
What is Vegan Tofu Noodle Soup?
This high protein tofu noodle soup is a vegan dish made with all plant-based ingredients while being high in protein from the best source of plant-based protein that is none other than tofu!
The broth of the tofu noodle soup is light yet filling with a savory & umami-rich flavor. I made the broth of my soup lightly creamy by adding coconut milk as we love its flavor.
This tofu noodle soup is also packed with winter fresh veggies which makes it a one-pot meal giving you the best of both worlds – good protein and loads of fiber!
Ingredients for Tofu Noodle Soup
Tofu: As the name of the recipe suggests, tofu is the primary source of protein in this high protein vegan tofu noodle soup.
You will need firm tofu, about 150 grams for two servings, so that they can hold their shape & form while being simmered in the soup.
Then all you need to do is to cut them into small cubes and flash fry in little oil to make the exterior crispy before adding to the soup.
Noodles: Here you can be as creative as you would like to; use whichever noodles you like best!
If you are using rice noodles, you won’t need to cook them; just soak them in boiling hot water for 10 minutes before draining the water out.
For regular noodles, boil them in salted water until soft but not too soggy. The slight hint of crunch in the noodles complements the creamy soup beautifully!
Aromatics: My soups are not complete without a generous amount of my favorite aromatics which is none other than good old garlic!
Vegetables: Since this is a winter special soup, you can add all of your favorite veggies here as you will get the freshest produce in this season!
I used all three colored bell peppers, broccoli and sweetcorn which created a stunning medley of colors that turned out to be incredibly appetizing!
Mushrooms: I want to separately mention mushrooms because I love these cuties and it takes my tofu noodle soup to a whole new level!
Coconut milk: This is one of the couple of thickeners used in this vegan tofu noodle soup. Plus, coconut milk loads up your soup with tons of flavors making it simply irresistible!
Peanut butter: This is the second thickener for your vegan soup; but if you ask me this is the real game changer!
If you are already a fan of peanut butter like me, you will love this soup even more than anyone else! This nut butter also gives your soup a smooth & silky texture.
The flavor of peanuts, if you are using the pure peanut butter which comes without any fillers and seasonings, works beautifully with all the ingredients in the soup and that essentially makes it such a unique offering!
Soy sauce: A splash of light soy sauce adds the right amount of umami to your tofu soup without being too overpowering!
Miso paste: If you are not familiar with this traditional Japanese cooking condiment, allow me to introduce it to you! I, too, tried it for the very first time while making this vegan tofu noodle soup!
Miso paste is a fermented seasoning made mainly from soybeans, salt, and a fermentation starter called koji.
It has a savory, umami-rich flavor and is commonly used in soups, sauces, marinades, and dressings in Japanese cuisine. [Source: ChatGPT]
Seasoning: While using salt, be a little cautious because soy sauce and Miso paste both come with added salt in them. So I suggest to taste the soup at the very end and only then add any extra salt if needed.
How to make high protein vegan tofu noodle soup?
Step 1: Before starting to cook your vegan tofu noodle soup, prepare all the veggies – cut the broccoli head into small florets, chop the bell peppers/capsicums into small pieces and finely mince the garlic.
Step 2: Wipe clean each mushroom with a damp kitchen towel to remove all the dirts. Then cut each into thin slices.
Step 3.1: For noodles, you will just need to soak them in boiling hot water in case you are using rice noodles.
Step 3.2: Otherwise, cook the noodles in salted boiling water until 90 percent cooked. Then drain the water out and set the noodles aside until soup is ready.
Step 4: Heat a large stockpot and add a couple of tablespoons of oil. Once the oil is warmed up, add the tofu cubes and flash fry them in medium heat until golden brown on all sides.
Step 5: This would take about 3 to 4 minutes. Once you are happy with the browning, take the tofu cubes out on a plate and set them aside.
Step 6: Add the remaining oil to the stock pot and add the minced garlic. Sauté it for a minute until fragrant.
Step 7: Then add the sliced mushrooms and sauté them on medium heat for 4 to 5 minutes as they become slightly golden on the edges.
Step 8: Next add the veggies – broccoli florets, bell pepper chunks, sweet corn and continue to cook them on medium-high flame until they become lightly golden brown.
Pro tip: Do not overcook the veggies; instead leave them a bit crunchy as they will be simmered in soup broth subsequently.
Step 9: Once the veggies are nicely crunched up, add warm water, about 3 to 3 & ½ cups and the coconut milk. Give a nice stir and let the broth come to a boil.
Step 10: Add the sautéed tofu cubes back to the stockpot, pour the light soy sauce and give everything a nice mix using gentle hands. Then lower the flame and let it gently simmer.
Step 11: Meanwhile mix the peanut butter with one-fourth cup of warm water to make a smooth runny paste.
Step 12: Pour the peanut butter into the pot and mix it well within the soup. Cover the pot and let the soup simmer for 10 minutes.
Step 13: While the soup is simmering, soften the miso paste similarly with one-fourth cup of water. After about 10 minutes, add the miso to the soup.
Step 14: Give a gentle mix making sure the miso is completely dissolved into the broth. Then switch off the flame.
Step 15: Your vegan tofu noodle soup is ready! For serving, add about a handful of cooked noodles into individual serving bowls.
Step 16: Then using a ladle pour the soup along with tofu & veggies over the noodles. Pour enough broth to cover the noodles so that they can soak up all the incredible flavors.
Step 17: Garnish the soup with toasted & crushed peanuts on top and serve warm! Beat the winter chill with this hearty & soulful soup and enjoy!
More delicious soup recipes from Flavor Quotient
High Protein Vegan Tofu Noodle Soup | Super-Comforting Vegan Soup For Winter
Author: Priyanka
Recipe type: Main
Cuisine: Asian
Serves: 2-3 Servings
Ingredients
- Tofu – 150 gms, cut into small cubes
- Noodles of your choice – 100 gms
- Garlic – 8 to 10 cloves, finely minced
- Button mushrooms – 200 gms
- Broccoli – 1 small head, cut into small florets
- Sweet corn – ¼ cup
- Red bell pepper – ½, cut into small pieces
- Yellow bell pepper – ½, cut into small pieces
- Green bell pepper – ½, cut into small pieces
- Coconut milk – ¼ cup
- Light soy sauce – 1 tbsp
- Creamy peanut butter – 2 tbsp
- Miso paste – 2 tbsp
- Oil – 4 to 6 tbsp
- Salt & pepper to taste
Instructions
- Before starting to cook your vegan tofu noodle soup, prepare all the veggies – cut the broccoli head into small florets, chop the bell peppers/capsicums into small pieces and finely mince the garlic.
- Wipe clean each mushroom with a damp kitchen towel to remove all the dirts. Then cut each into thin slices.
- For noodles, you will just need to soak them in boiling hot water in case you are using rice noodles.
- Otherwise, cook the noodles in salted boiling water until 90 percent cooked. Then drain the water out and set the noodles aside until soup is ready.
- Heat a large stockpot and add a couple of tablespoons of oil. Once the oil is warmed up, add the tofu cubes and flash fry them in medium heat until golden brown on all sides.
- This would take about 3 to 4 minutes. Once you are happy with the browning, take the tofu cubes out on a plate and set them aside.
- Add the remaining oil to the stock pot and add the minced garlic. Sauté it for a minute until fragrant.
- Then add the sliced mushrooms and sauté them on medium heat for 4 to 5 minutes as they become slightly golden on the edges.
- Next add the veggies – broccoli florets, bell pepper chunks, sweet corn and continue to cook them on medium-high flame until they become lightly golden brown.
- Once the veggies are nicely crunched up, add warm water, about 3 to 3 & ½ cups and the coconut milk. Give a nice stir and let the broth come to a boil.
- Add the sautéed tofu cubes back to the stockpot, pour the light soy sauce and give everything a nice mix using gentle hands. Then lower the flame and let it gently simmer.
- Meanwhile mix the peanut butter with one-fourth cup of warm water to make a smooth runny paste.
- Pour the peanut butter into the pot and mix it well within the soup. Cover the pot and let the soup simmer for 10 minutes.
- While the soup is simmering, soften the miso paste similarly with one-fourth cup of water. After about 10 minutes, add the miso to the soup.
- Give a gentle mix making sure the miso is completely dissolved into the broth. Then switch off the flame.
- Your vegan tofu noodle soup is ready! For serving, add about a handful of cooked noodles into individual serving bowls.
- Then using a ladle pour the soup along with tofu & veggies over the noodles. Pour enough broth to cover the noodles so that they can soak up all the incredible flavors.
- Garnish the soup with toasted & crushed peanuts on top and serve warm! Beat the winter chill with this hearty & soulful soup and enjoy!
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