This vegan soup recipe is proof that plant-based recipes can be as flavorful, if not more so, as meat-based ones.

Marianne Williams

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Credit: Caitlin Bensel

Recipe Summary

hands-on:
30 mins
total:
30 mins
Servings:
4
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Planks of crispy tofu nestle up alongside rice noodles and ribbons of Swiss chard in a spiced vegetable broth that’s spiked with ginger, garlic, tamari, and star anise. Think of it as a delicious, vegetable-rich dish that will warm you through to the core. Pro tip: Keep this tofu technique in your back pocket for other dishes. Soaking the planks in tamari—rather than just sprinkling the exterior with salt—seasons each bite.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss tofu with 2 tablespoons tamari in a shallow bowl. Cut dark green parts from scallions; reserve. Thinly slice light green and white parts of scallions.

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  • Heat 2 tablespoons oil in a large pot over medium-high. Add light green and white parts of scallions, garlic, and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add broth, star anise, and remaining 2 table-spoons tamari; bring to a boil. Reduce heat to medium. Cover and simmer for 10 minutes.

  • Meanwhile, heat remaining 1 tablespoon oil in a large non-stick skillet over medium-high. Drain tofu, discarding any remaining liquid. Add tofu to skillet; cook, turning occasionally, until browned and crisp, about 3 minutes. Transfer to a plate lined with paper towels.

  • Discard star anise from soup. Increase heat to medium-high. Add rice noodles and chard; cook, stirring occasionally, until noodles are tender, about 4 minutes. Meanwhile, thinly slice reserved dark green parts of scallions. Serve soup topped with crispy tofu and dark green scallion parts. Serve with chili sauce.

Nutrition Facts

362 calories; fat 14g; carbohydrates 47g; dietary fiber 5g; protein 9g; sugars 3g; saturated fat 1.5g.
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