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This comforting garlic ginger soup with tofu & noodles is warming, nutritious, and perfect for boosting immunity and nourishing mind and body this cold/flu season!
![completed Garlic Ginger Soup [With Noodles] in a bowl](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Garlic-Ginger-Soup-14.jpg)
Why You’ll Love This Tofu Noodle Soup
As the weather cools down and the sniffles creep in, it’s the perfect time for this cozy garlic ginger soup. Inspired by a classic, variations of this soup have been passed down for generations as a soothing cold-buster.
With a warm, aromatic, naturally vegan broth packed with the immune-boosting powers and bold flavors of garlic and ginger, this quick, light, low-calorie broth is made heartier with noodles and tofu – like a Pho noodle soup. It’s also super customizable and sure to become a comforting, healthy remedy during cold season.
Looking for more vegan noodle soup recipes? You might enjoy my 10-minute vegan ramen soup, curried carrot noodle soup, or vegan pho noodle soup!
What Are The Benefits of Garlic and Ginger?
While I can’t guarantee its healing properties, this vegan chicken ginger garlic soup has a reputation for fighting colds and supporting overall health, packed to the brim with immune-boosting properties.
Garlic: For centuries, garlic was used to prevent and cure various infections, blood disorders, and the common cold/flu. Garlic has a combination of anti-fungal, antiviral, antibacterial, and immune-boosting properties. Plus, studies show it may help reduce and eliminate colds/flu.
Top Tip: Garlic contains an immune-boosting compound called allicin. The allicin content will increase by chopping the garlic at least 10 minutes before adding it to the pan.
Ginger: With immune-boosting, anti-inflammatory, antibacterial, analgesic, and anti-oxidative properties, ginger is used to combat all sorts of ailments, including pain and inflammation, digestive issues, and nausea. Plus, it contains gingerol, a bioactive compound shown to improve the body’s ability to fight off colds and infections.
Combined with sriracha, this garlic ginger tofu noodle soup may help clear congestion, too!
Ingredient Notes
Refer to the recipe card for the full list of ingredients and substitutions.
![ingredients for Garlic Ginger Soup [With Noodles] measured out on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Garlic-Ginger-Soup-Ingredients.png)
Recipe Variations and Add-Ins
- Vegetables: Boost the flavor and nutrients of garlic ginger tofu noodle soup with onion, mushroom, bok choy, celery, spinach, kale, leek, broccoli, bean sprouts, shredded carrot, peas, sweet potato, zucchini, etc.
- Low carb: Sub noodles with zucchini, carrot, or squash noodles. Adjust cooking time.
- Other carbs: i.e., Quinoa, rice, or farro. Adjust the cooking time accordingly or stir pre-cooked grains into the soup in the last few minutes.
- Lemongrass: Just a little of this citrusy herb complements ginger well.
- Coconut milk: Make the soup creamy and richer with a splash at the end. Cashew cream would also work. Add to taste.
- More spice: With minced chili and/or cayenne pepper.
- Cumin: For a savory, earthy flavor.
- Cinnamon: 1-2 small sticks/a pinch of ground cinnamon – warm & aromatic.
- Whole spices: Boost aromatics with star anise (2-3), cloves (2-3), cardamom, and/or coriander seeds. For more flavor, toast them until fragrant first.
- Garnish: i.e., Sesame seeds (raw or toasted), drizzle of chili oil/garlic oil, etc.
How to Make Garlic Ginger Soup with Noodles
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: Heat a swirl of oil in a medium saucepan over medium-high heat. Add the onion, carrots, celery, ginger, and garlic and cook for 10 minutes.
Step 2: Add the water and bouillon cubes (or broth) lemon juice, tofu, and hot sauce.
Step 3: Add the noodles and cook for the amount of time suggested on the package. Taste and adjust any seasonings, then serve and enjoy!
FAQs
This is a naturally thin, brothy soup. If you’d prefer a thicker version, add a thickening ingredient to blend into the broth. I.e., potato, white beans, chickpeas, lentils, etc.
Garlic and ginger are both known for their immune-boosting properties. Combining the antioxidants and infection-fighting benefits in garlic, the tummy-soothing and anti-inflammatory properties of ginger, and the vitamin C in lemon juice, this is a simple, soothing, healing soup – perfect for cold/flu season.
Of course! In fact, roasting garlic makes it sweeter and more mellow for a richer soup.
Pro Recipe Tips
- For an oil-free version: Use ¼ cup veg broth.
- For extra flavor: Lightly broil the ginger & garlic until lightly charred before adding them to the soup. This adds depth to the healing broth.
- The easiest way to peel ginger: Use a spoon to scrape the ginger skin away– it’s surprisingly quick and simple!
- Leave to rest: Ginger garlic noodle soup tastes even better on day two.
![completed Garlic Ginger Soup [With Noodles] in a pot](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Garlic-Ginger-Soup-10.jpg)
Storage Instructions
Store: Leave the vegan chicken garlic ginger soup to cool, then store leftovers in an airtight container in the fridge for 4-5 days.
Note that noodles will continue to soak up broth over time, so you may prefer to store the noodles separately.
Freeze: This soup freezes best without the noodles. Freeze it in a freezer-safe container or Ziplock/Stasher bag/s for up to 3 months. Then, thaw it in the fridge overnight.
Reheat: Either on the stove over low or in 3-second increments in a microwave, stirring between.
![completed Garlic Ginger Soup [With Noodles] in a storage container](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Garlic-Ginger-Soup-16.jpg)
Garlic Ginger Soup With Noodles
![completed Garlic Ginger Soup [With Noodles] in a bowl](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Garlic-Ginger-Soup-15-300x300.jpg)
Video
Ingredients
- 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
- 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
- 1 (8-ounce) package rice noodles
Instructions
- In a large pot over medium-high heat, heat the oil (or water).
- Add the onion, carrots, celery, ginger, and garlic and cook for 10 minutes or until the onion is tender and translucent.
- Add the water and bouillon cubes (or broth), lemon juice, tofu, and hot sauce.
- Add the noodles and cook for the amount of time suggested on the package.
Notes
-
- For an oil-free version: Use ¼ cup veg broth.
-
- For extra flavor: Lightly broil the ginger & garlic until lightly charred before adding them to the soup. This adds depth to the healing broth.
-
- The easiest way to peel ginger: Use a spoon to scrape the ginger skin away– it’s surprisingly quick and simple!
-
- Leave to rest: Ginger garlic noodle soup tastes even better on day two.
![pin for Garlic Ginger Soup [With Noodles]](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Garlic-Ginger-Soup-Pin-2-150x150.png)
![pin for Garlic Ginger Soup [With Noodles]](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Garlic-Ginger-Soup-Pin-1-150x150.png)
![completed Garlic Ginger Soup [With Noodles] in a bowl](https://plantbasedonabudget.com/wp-content/uploads/2024/10/Garlic-Ginger-Soup-14-150x150.jpg)
You say if you use water rather than oil your tofu won’t be crispy. I can’t find anywhere that is says to sauté or fry tofu. It goes into broth as is so shouldn’t be crispy either way. Am I missing something? Tx.
Hi! Thanks for noting that. You are not missing anything 🙂 The text should have read differently. Hope you enjoy the recipe if you gave it a try 🙂
Lacks the blending of flavors to me , like something is missing? I added soy sauce at service and it came together for me. It’s dinner!
Hi Kim,
Thanks for the feedback! I really appreciate you sharing what worked for you. Soy sauce sounds like a great addition—so glad it came together in the end!
Just finished this for dinner tonite and it is divine!!! The photos don’t totally sync up with the recipe with the carrots and celery, but I followed along with the written recipe and it’s perfect!! Warms you from the inside out and filling but light – this one is really, really special. Next time I think I will add vegan gyozas/dumplings in place of noodles, just for kicks!! Added chopped green onions on top of mine and will definitely make this one over the Winter on the regular!!
I’m a bit confused. There are no carrots or celery on the recipe card, but they’re there in the ‘How to make’ section. Maybe two different recipes got accidentally combined?
So sorry about the confusion! The recipe has ben updated 🙂 Hope you enjoy it if you give it a try!
This recipe looks great but clearly there is celery, carrots and onions in the ingredients photo but they are missing from the listed ingredients. I will try it.
So sorry about the confusion! The recipe has ben updated 🙂 Hope you enjoyed it!
I don’t understand…the pictures show carrots, celery and onions in the soup and no mention of them in the actual recipe…
Hi! So sorry about the confusion! The recipe has ben updated 🙂 Hope you enjoy it if you give it a try!
Your recipe ingredients list is different from the recipe at the top of the page. At the top you have celery and carrots, at the bottom it’s just red bell pepper. Confusing.
So sorry about the confusion! The recipe has ben updated 🙂 Hope you enjoy it if you give it a try!
Making this today for a houseful of unwell people. The pictures and the beginning of the article mention carrots, celery and onion, but I don’t se see those ingredients or amounts in the recipe. Can you provide that, please that? Thank you!
Hi there! So sorry about the confusion! The recipe has ben updated 🙂 Hope you enjoy it if you give it a try!
Delish! but why does the recipe NOT have the ingredients in the photos. No carrots or celery. I see where we can add different veggies but should the photos match the actual recipe?
Hi there! So glad you enjoyed the soup! The recipe has ben updated 🙂 Sorry about the confusion!
Such a yummy soup!
delicious; great flavor combo
Right?! It’s the absolute best!
I rated this recipe high for ease with few ingredients. I was feeling under the weather so needed quick but didn’t want a canned soup. I think it’s delicious. I followed recipe exactly though I did add oil to the pan to fry the tofu.
Love it! Hope you’re feeling better after this tasty soup!
I used recipes as a guideline. I think it turned out wonderful. My husband asked if I wrote down what I did for next time; of course not.
My bell peppers and garlic were dehydrated. I put the powdered garlic and ginger directly on the tofu before cooking it. I kept my noodles, broth, and tofu separate for better dispursing.
Ha! Love that! It’s such a wonderful soup!
Mmmmm! I made this for my family tonight and it was so delicious and warming-perfect on this cold, rainy night. I really appreciate the simplicity and lightness of this recipe. Thank you!! <3
Love to hear that! So glad you and your family enjoyed this yummy soup!
the flavor of this soup is so comforting, especially on those cold winter nights. the only downfall in my experience is that when stored, the noodles soaked up every bit of broth so it wasn’t a soup anymore. still tasty, but just a warning for those who might want left overs!
That’s fair! Thanks for the heads up 🙂
very good and tasty! thanks for the recipe!
So glad you enjoyed this yummy soup!
Yum! Made this soup for my husband who has a cold, and it came out great! I used the veggies I had on hand– zucchini and carrots, and roasted the veggies and tofu in the oven rather than cooking on a pan before adding to the soup. The broth was so tasty!
So glad you guys enjoyed this soup! The broth is definitely spot on! Hope he’s feeling better 🙂
Do you have instructions for an instant pot /pressure cooker?
Hi Julie! Not quite yet for this recipe. We do have a ton of other instant pot recipes on the blog if you want to check those out 🙂 https://plantbasedonabudget.com/?s=instant+pot
I made this, adding a bit more soy sauce, and it was delicious and so soothing! But, I didn’t eat it all right away and after sitting in the fridge, the noodles soaked up all of the liquid, so it was kind of a gloopy mess and not very good 🙁 I will definitely make this again, but in a smaller portion so there are no leftovers!
SO GOOD! I saw the picture and thought it looked good, so I got the ingredients to make it. We added mushrooms and onions, cinnamon sticks, cardamom, and licorice root and it was one of the most flavorful soups I’ve ever made. Thanks so much for the recipe!
Love it! So glad you enjoyed it 🙂 It’s a yummy one!