Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Credit: Caitlin Bensel

Recipe Summary


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.


Ingredient Checklist


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.

  • 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.