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Tofu Noodle Soup

  • Author: Brittany Mueller
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Sautéing and Simmering
  • Cuisine: Vegan


A hot bowl of tofu noodle soup hits the spot when you're feeling under the weather. Quick and easy to prepare.


  • 1-2 tbsp (15-30 ml) olive oil, divided
  • 1 350g block extra-firm tofu, pressed and cut into cubes
  • 2 tbsp (30 ml) soy sauce
  • 2 cloves garlic, minced
  • 1/2 cup sliced carrot (approximately 1 carrot)
  • 1/2 cup sliced celery (approximately 1 rib)
  • 1 cup (40 grams) kale, stems removed, finely chopped
  • 1 cup sliced cremini mushrooms (approximately 5 mushrooms)
  • 1/2 tsp (2.5 ml) ground ginger
  • 6 cups (1500 ml) vegetable broth
  • ½ cup (50 grams) frozen peas
  • 2 cups (170 grams) uncooked pasta (fusili, farfalle, etc.)


  1. Cook pasta according to package instructions. Drain and set aside.
  2. In a medium-sized bowl, pour soy sauce over cubed tofu. Mix gently until the tofu absorbs the soy sauce.
  3. Heat 1/2 of the olive oil in saucepan over medium-high heat, add tofu and sauté until evenly browned on all (or most) sides.
  4. Move the tofu to one side of the pan. Add remaining olive oil and add minced garlic. Cook for 1 minute, do not brown. Add carrot, celery, kale, mushrooms, and ground ginger. Stir and cook for 3 minutes.
  5. Add the vegetable broth and simmer for 5 minutes.
  6. Add frozen peas and simmer for another 3-5 minutes, or until the vegetables are just tender.
  7. Taste and adjust seasoning.
  8. Keep pasta and soup separate until ready to serve. Divide cooked pasta into bowls and top with hot soup.


Storing leftovers: Store leftover pasta and soup separately. Combine just before serving.

Keywords: tofu soup, tofu noodle soup, tofu soup recipe