High Protein Vegan Tofu Noodle Soup | Super-Comforting Vegan Soup For Winter
Author: 
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
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
  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.
  2. Wipe clean each mushroom with a damp kitchen towel to remove all the dirts. Then cut each into thin slices.
  3. For noodles, you will just need to soak them in boiling hot water in case you are using rice noodles.
  4. 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.
  5. 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.
  6. 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.
  7. Add the remaining oil to the stock pot and add the minced garlic. Sauté it for a minute until fragrant.
  8. Then add the sliced mushrooms and sauté them on medium heat for 4 to 5 minutes as they become slightly golden on the edges.
  9. 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.
  10. 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.
  11. 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.
  12. Meanwhile mix the peanut butter with one-fourth cup of warm water to make a smooth runny paste.
  13. 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.
  14. 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.
  15. Give a gentle mix making sure the miso is completely dissolved into the broth. Then switch off the flame.
  16. Your vegan tofu noodle soup is ready! For serving, add about a handful of cooked noodles into individual serving bowls.
  17. 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.
  18. Garnish the soup with toasted & crushed peanuts on top and serve warm! Beat the winter chill with this hearty & soulful soup and enjoy!
Recipe by Flavor Quotient at https://flavorquotient.com/2026/01/vegan-tofu-noodle-soup/