Crispy Tofu Noodle Soup

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

This crispy tofu and rice noodle soup is proof that tofu recipes can be as flavorful as meat-based ones—if not more so.
Photo: Caitlin Bensel
Servings:
4

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

  • 7 ounces extra-firm tofu, drained, pressed to dry, and cut into 1-in. pieces

  • ¼ cup tamari or low-sodium soy sauce, divided

  • 6 scallions

  • 3 tablespoons toasted sesame oil, divided

  • 6 cloves garlic, finely chopped

  • 1 2-in. piece fresh ginger, finely chopped (2 Tbsp.)

  • 8 cups low-sodium vegetable broth

  • 4 whole star anise

  • 6 ounces rice vermicelli noodles

  • 4 cups stemmed, chopped Swiss chard (from 1 bunch)

  • Chili crisp, sriracha, orsambal oelek, for serving

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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 (per serving)

362 Calories
14g Fat
47g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 362
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 8%
Total Carbohydrate 47g 17%
Dietary Fiber 5g 18%
Total Sugars 3g
Protein 9g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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