How to make gingery tofu and rice noodle soup

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh offers a firmer texture, while chickpeas are cost-effective and protein-rich.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats, while canola oil is more budget-friendly.

Prepare rice noodles according to package instructions; drain and set aside.

Press tofu to remove excess moisture; cut into cubes.

Heat sesame oil in a large pot over medium heat; add ginger and garlic, sauté until fragrant, about 1-2 minutes.

Add vegetable broth to the pot; bring to a simmer.

Stir in soy sauce, carrots, and mushrooms; cook for 5-7 minutes until vegetables are tender.

Add spinach and tofu; simmer for another 3-4 minutes until spinach is wilted.

Incorporate the cooked rice noodles into the soup; stir to combine.

Taste and adjust seasoning with more soy sauce if needed.

Ladle soup into bowls; garnish with chopped green onions and cilantro.

Serve with lime wedges and red pepper flakes on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens