• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Vegan Recipes
  • Vegan Living
  • About
  • Subscribe
  • Shop Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Global Recipes » Tofu Vegetable Soup with Bean-Thread Noodles

    Tofu Vegetable Soup with Bean-Thread Noodles

    Published: Nov 15, 2012 · Updated: Mar 4, 2021 by Nicole @ VegKitchen · This post may contain affiliate links.

    This Asian-style soup featuring bean thread noodles, tofu, and greens, is ideal when you’re in a hurry for something warming. It can be on the table in about 20 minutes.

    Serves: 4 to 6

    • One 3- to 4-ounce package cellophane (bean-thread) noodles
    • One 32-ounce carton low-sodium vegetable stock
    • One cup or so snow peas, trimmed and cut in half,
      or ¾ cup thawed frozen green peas
    • 4 to 6 ounces fresh baby spinach or arugula, or a combination
    • One 16-ounce tub firm tofu, cut into ½-inch dice
    • 2 teaspoons minced fresh or jarred ginger, or more, to taste
    • 2 scallions, thinly sliced
    • 1 teaspoon dark sesame oil
    • 2 tablespoons reduced-sodium soy sauce, or more, to taste
    • Freshly ground black pepper to taste

    In a heatproof container, combine the cellophane noodles with enough boiling water to cover. Let stand, covered, for 15 minutes, or until al dente. Drain well, then place on a cutting board and chop in several directions to shorten the noodles.

    While the noodles are soaking, combine the stock with 1 cup water in a soup pot. Bring to a simmer, then add the remaining ingredients and cook briefly, just until the spinach is wilted and the soup is well heated through.

    Remove from the heat, stir in the noodles, and season with soy sauce and pepper. Taste to adjust ginger as well. If the soup gets a bit crowded, add a bit more water and adjust the seasonings again. Serve at once.

    Nutrition Information:
    Per serving: 198 calories; 7.5g fat; 30g carbs; 3g fiber; 435mg sodium; 14g protein

    Variations: Use Asian greens like bok choy, tatsoi, or mizuna in place of or in in combination with the spinach or arugula. Add small amounts of other veggies if you'd like — thinly sliced mushrooms or red bell pepper are good in this, too.

    Bean thread noodle soup with tofu and spinach

    • Here are more easy Asian-style noodle soup recipes.
    • Here are lots more easy tofu recipes.
    Previous Post: « Bulgur Salad with Fruits and Nuts
    Next Post: Tofu and Seitan Sauté with Mushroom Gravy »

    Reader Interactions

    Comments

    1. Theodoros Raginald says

      November 17, 2012 at 6:09 pm

      Wow! Another promising noodle recipe. This is great. Thanks so much for the post. Can't wait to try it.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Massaged Kale Salad with Orange-Miso Dressing
    • Cinnamon Apple Chickpea Cake
    • Protein Chocolate Smoothie Bowl & Cookie Dough Bites
    • Vegan Spinach Artichoke Dip
    • Vegan Jackfruit Crab Dip
    • 5-Minute Vegan Artichoke Dip
    • Vegan Almond Flour Pancakes
    • 5 Easy, Festive Vegan Main Dishes for Easter

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Subscribe
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Hook & Porter Media