Description
This comforting garlic ginger soup with tofu and noodles is a nourishing, immune-boosting recipe perfect for cold and flu season. It features a flavorful broth infused with garlic, ginger, and fresh vegetables, combined with tender tofu and delicate rice noodles for a warming and hearty meal that feeds both body and mind.
Ingredients
Soup Base
- ½ tablespoon canola or vegetable oil (or 3 tablespoons water)
- ½ cup diced red, white, or yellow onion (about ½ medium onion)
- 2 carrots, thinly sliced
- 2 ribs celery, thinly sliced
- ⅓ cup grated or finely chopped ginger
- 8 cloves garlic, peeled and halved
Broth & Tofu
- 5 cups water and 2 ½ vegetable bouillon cubes or 5 cups vegetable broth
- 4-5 tablespoons lemon juice (depending on your sourness preference)
- 1 (14-ounce) block extra-firm tofu, pressed and cut into ½-inch cubes
- ⅓ cup hot sauce
Noodles
- 1 (8-ounce) package rice noodles
Instructions
- Heat the Base: In a large pot over medium-high heat, heat the canola or vegetable oil (or 3 tablespoons water for oil-free version) until hot.
- Sauté Vegetables: Add the diced onion, thinly sliced carrots, celery, grated ginger, and halved garlic cloves to the pot. Cook for about 10 minutes, stirring occasionally, until the onions are tender and translucent and flavors meld together.
- Add Broth and Tofu: Pour in 5 cups of water with 2½ vegetable bouillon cubes or use 5 cups of vegetable broth. Stir in the lemon juice, tofu cubes, and hot sauce. Bring the mixture to a gentle boil, then reduce heat to simmer.
- Cook Noodles: Add the rice noodles to the simmering soup. Cook according to the package instructions, generally about 7-10 minutes, until noodles are tender but not mushy.
- Final Touches: Stir the soup, adjust seasoning if needed by adding more lemon juice or hot sauce, then remove from heat and serve warm, garnished if desired.
Notes
- For an oil-free version: Use ¼ cup vegetable broth instead of oil to sauté vegetables.
- For extra flavor: Lightly broil the ginger and garlic until they are lightly charred before adding to the soup to add depth to the broth.
- To easily peel ginger, use the edge of a spoon to scrape away the skin.
- This garlic ginger noodle soup tastes even better the next day after the flavors have melded.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
