Garlic Ginger Soup

  • Yield : 6 Cups
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

This soup is a version of one my mom would cook for any of us that had a cold.  It is now one of my go to meals when anybody in my house is sick.  Many cultures over the years have used ginger and garlic to fight illness.  The sriracha gives it enough heat to help clear up that congestion for a bit as well.  I always end up adding a ton of sriracha because I love the heat.  The soup comes together pretty quickly and is very easy to make.  Hope you enjoy it!

Estimated Cost Per Serving: $1.15


  • 4 Cups of Low Sodium Vegetable Broth
  • 3 - 1 Inch Pieces of Ginger, peeled and smashed
  • 5 Unpeeled Garlic Cloves
  • 1/2 A Block of Extra Firm Tofu, drained, and pressed
  • 2 Tablespoons of Low Sodium Soy Sauce
  • 4 Teaspoons of Lemon Juice
  • 1/2 Teaspoon of Sriracha
  • 1/8th A Cup of Chopped Cilantro
  • 8oz Of Rice Noodles
  • 1 Red Bell Pepper, diced
  • 1/2 Tablespoon of Ground Ginger
  • 1/2 Tablespoon of Garlic Powder


Step 1

Dice tofu into small squares.

Step 2

Add tofu, bell pepper, garlic powder, and ginger powder to a non stick pan. Cook until tofu is brown.

Step 3

In a pot, add broth, ginger pieces, and unpeeled garlic. Bring to a boil and then turn down to low heat.

Step 4

Add soy sauce, sriracha, lemon juice, and cilantro to pot. Cover and continue to simmer.

Step 5

In a separate pot, cook rice noodles according to directions on package.

Step 6

Add cooked noodles, tofu, bell peppers, and cilantro to the broth. Let sit covered for 5 minutes.

Step 7

Stir, serve, and enjoy!

Recipe Type: Ingredients: ,

Plant based food, micro brews, punk rock, and running are what I am about.

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Comments (26)

  1. posted by Hallie Stallman on November 1, 2012

    This was REALLY GOOD. I added coriander, mushrooms, and tomato as well. Thanks!

  2. posted by Toni on November 10, 2012

    I am new to this, but what is sriracha, and where would I find it, and what about the skin on garlic,

  3. posted by Cheryl on December 11, 2012

    Love this recipe. I’m new to plant based eating and this was simple and delicious!

  4. posted by Kelly on January 4, 2013

    Love this soup!!! Thanks!

  5. posted by Toni on February 12, 2013

    Another winning recipe, Terrence! It was super tasty!

  6. posted by Maria on May 1, 2013

    I am assuming that before you serve the soup you remove the garlic cloves… or no?

    • posted by MarieRoxanne on August 26, 2013

      I would, or peel the garlic before cooking, I am thinking it was a typo, and she meant PEELED

      • posted by MarieRoxanne on August 26, 2013

        he meant… sorry!

      • posted by Terrence Paschal on August 26, 2013

        Nope, I leave the unpeeled garlic in the soup. When the soup is ready, you can squeeze the garlic into your soup, or peal it and eat it.

  7. posted by Jayrene on August 29, 2013

    Loved this recipe – even husband approved! I’m allergic to soy, so instead I sauteed mushrooms with the red bell peppers in some coconut aminos. I used only 1 tablespoon of coconut aminos to the broth. I wish I had shiitake mushrooms to give it a more meaty flavor. I added broccoli when the noodles was just right then drained. Thank you for the recipe!

  8. posted by Sander on January 31, 2014

    Sounds brilliant but I would add the lemon juice last as boiling destroys the vitamin C.

  9. posted by StevensVox on January 31, 2014

    Have you tried Hemp Tofu?

  10. posted by Isarma on March 13, 2014

    We peeled our garlic and left it in the soup. The pieces were really yummy, and not ridiculously strong when you chew them. Watch out for biting into those strips of ginger though! We’ve also substituted udon noodles for tofu, and cut out cilantro for personal preference. Thanks so much for posting this recipe, it’s our new go-to when our family is sick!

  11. posted by fireicicle on March 20, 2014

    I liked this, made it to my ‘cook regularly’ list. 🙂

  12. posted by Ryan Canty (@DhalgrenHogg87) on April 3, 2014

    I will have to try this! 🙂

  13. posted by NancyCarlson on June 7, 2014

    Saw a recipe similar to this in a murder mystery…..not really the recipe….just what was in it…..this looks alot like it…can’t wait to try!!!

  14. posted by genkikitty on February 17, 2015

    This was so amazing! It reminds me a bit of something I used to eat in Japan but was Chinese inspired. Love it! I wrote about it on my blog and my love for it.

  15. posted by Vegan Newbie on July 14, 2017

    This soup had the most amazing flavor! I highly recommend. I made exactly as listed above and it was delightful!!! Will make again and again! Thank you!!

  16. posted by Me on October 27, 2017

    Although I might alter some, this appears to be a good base recipe formula. Recipe formula, did I really say that? LOL!


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