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🧄 Garlic Ginger Soup with Tofu & Noodles (Vegan, Immune-Boosting)
🕒 Total Time: 30–35 minutes
🍽 Serves: 4
🌿 Ingredients
For the broth:
1 tablespoon sesame oil (or neutral oil)
1 small onion, thinly sliced
6–8 cloves garlic, minced or thinly sliced
2 tablespoons fresh ginger, grated or finely minced
1 tablespoon soy sauce or tamari
1 tablespoon miso paste (white or yellow) – optional but adds umami
5 cups vegetable broth
1–2 teaspoons rice vinegar or fresh lime juice (to taste)
Salt and pepper, to taste
Optional: a pinch of chili flakes or a few slices of fresh chili for heat
For the tofu & noodles:
1 block (14 oz) firm or extra-firm tofu, cubed
1 tablespoon soy sauce + 1 tablespoon cornstarch (for pan-frying tofu – optional)
6 oz ramen noodles, soba, rice noodles, or your choice
2–3 cups baby spinach, bok choy, or kale
Green onions & sesame seeds, for topping
🔥 Instructions
- Prepare the tofu (optional but delicious)
Press tofu for 10–15 minutes to remove excess moisture.
Cube and toss with 1 tbsp soy sauce + 1 tbsp cornstarch.
Pan-fry in a skillet with a bit of oil over medium heat until golden on all sides (about 8–10 minutes). Set aside.
- Make the garlic ginger broth
In a large pot, heat 1 tbsp sesame oil over medium heat.
Add onion and sauté for 3–4 minutes until soft.
Add garlic and ginger. Sauté for 1–2 more minutes until fragrant.
Stir in soy sauce, miso (if using), and broth.
Bring to a simmer and cook for 10–15 minutes to infuse the flavors.
Add vinegar or lime juice. Taste and adjust seasoning with salt, pepper, or more soy sauce.
- Cook the noodles
While broth simmers, cook noodles according to package directions.
Drain and rinse under cold water to prevent sticking.
- Add greens & assemble
Stir in spinach or greens into the hot broth until wilted (1–2 minutes).
To serve: Divide noodles and tofu among bowls.
Ladle hot broth and greens over the top.
