Asian Vegetable Soup with Tofu is spicy, full of bold flavors, and guaranteed to warm you from the inside out. This vegan soup balances heat, umami, and fresh vegetables for a satisfying, simple meal.
The inspiration behind this recipe:
A few weeks ago we had an evening of bitter winter weather. Because many Southern homes aren’t well insulated, it felt bone-chilling cold all day. I couldn’t get warm, no matter how many layers I wore or how close I stood to the gas fireplace. That’s when I wanted a hot, spicy bowl of soup to restore comfort—so this Asian Vegetable Soup with Tofu, Kimchi, and Rice Noodles was created.
The soup is inspired by Asian flavors and uses kimchi for brightness and heat. It’s vegan, low in fat, and naturally gluten-free when you use tamari or gluten-free soy sauce. Best of all, it’s straightforward to make and comes together quickly.
I already had several soups tucked away in the freezer, but I wanted one simmering on the stove. There’s something about a pot of soup bubbling away that just makes a chilly day better. I was craving something spicy and aromatic I could dive into and inhale for instant warmth—this recipe was perfect.
The method is easy: combine the broth, seasonings, and most of the vegetables in a pot, simmer until the vegetables are tender, then add the scallions, tofu, rice noodles, and kimchi and simmer a few more minutes. You don’t need to press the tofu thoroughly; just pat it dry with a paper towel since it will warm back up in the broth. Serve immediately and enjoy.
More great healthy vegan or easily-made-vegan soups!
- Italian Vegetable Stew
- Smoky Spanish Vegetable and White Bean Soup with Kale
- Russian Cabbage Soup (Shchi)
- Spicy Indonesian Vegan Carrot Almond Soup
- Vegetable Bean Soup
- Thai Red Curry Sweet Potato and Lentil Soup
- Vegetable Barley Soup
Asian Vegetable Soup with Tofu
Equipment
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Chef’s knife
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Cutting board
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Large pot or Dutch oven
Ingredients
- 8 cups vegetable broth, or as needed
- 1/2 cup soy sauce or tamari, regular or gluten-free
- 2 teaspoons curry powder
- 2 tablespoons minced ginger
- 6 cloves garlic, minced
- 2 large carrots, shredded or julienned
- 6 cups sliced baby bok choy, about 4 small heads
- 2 bunches scallions, white and light green parts only, thinly sliced
- 1 package (14-ounce) extra-firm tofu, cut into 1/2-inch cubes
- 2-3 ounces brown rice noodles
- 1 cup kimchi, or to taste
Instructions
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In a large pot, combine the vegetable broth, soy sauce or tamari, curry powder, minced ginger, minced garlic, shredded carrots, and sliced baby bok choy.
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Bring the mixture to a boil, then reduce the heat, cover partially, and simmer until the vegetables are just tender, about 8–10 minutes.
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Add the scallions, cubed tofu, brown rice noodles, and kimchi. Return to a gentle simmer and cook 2–3 more minutes, or until the rice noodles are soft. Taste and adjust seasoning if needed, then serve hot.
Notes
- Cool completely, then store in airtight containers in the freezer for 1–2 months.
- Thaw in the refrigerator or microwave. Reheat on the stovetop or in the microwave until heated through.
Nutrition
Nutritional values are estimates based on typical ingredients and may vary depending on brands and portion sizes. Adjust seasonings and ingredients for dietary needs.
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