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This simple garlic ginger soup with noodles is a warm, comforting, nutritious, healing broth, noodle, and tofu combination – perfect for serving when you feel a cold/flu coming on (or any other time of the year!). Best of all, this vegan noodle soup is fairly versatile and ready in under 30 minutes!

finished garlic ginger soup in a bowl
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Warm and Comforting, Healing Garlic Ginger Soup

The weather is cooling down, and seasonal colds/flu are on the up, meaning it’s a great time to learn how to prepare this aromatic, warming, comforting garlic ginger soup. According to Terrence Paschal (the creator of this healing broth recipe), this simple healing garlic soup was the ultimate cold-busting soup brought out by their mother and has continued down the generation thanks to its’ effectiveness (even better than vegan chicken noodle soup)! 

Garlic and ginger have been used for thousands of years to help ward off and improve various illnesses – and for good reason. This combination of ingredients, when paired with noodles, veggies, and a simple yet aromatic vegetable broth, makes for a wonderfully healing soup. However, even better, it packs in delicious and aromatic flavor, too! In many ways, it’s similar to a quick ‘cheat’ vegan pho soup!

Even better, this garlic and ginger vegan noodle soup is naturally dairy-free, gluten-free, meat-free, optionally oil-free, and highly adaptable. Feel free to add in extra healing veggies, adjust the heat in the broth, swap out the noodles for another grain, and more! Either way, you’ll be enjoying this ‘vegan pho’/ garlic ginger soup in under 30 minutes – and there’s no need to wait until you feel a cold coming on to enjoy this aromatic ginger and garlic soup either!

Estimated cost per serving: $1.15!

Garlic Ginger Soup Health Benefits

This healing garlic soup is packed to the brim with healthy, healthful properties, including cleansing, immune-boosting, aiding digestion, and antioxidants, etc. This is largely thanks to the addition of the two main aromatic ingredients: garlic and ginger. 

Garlic: For centuries, garlic has been used to prevent and cure various illnesses, including infections, blood disorders, and the common cold/flu. Garlic has a combination of anti-fungal, antiviral, antibacterial, and immune-boosting properties. More so, various studies have explored its use to help reduce and eliminate colds/flu (with positive results!). Not to mention that the various nutrients make for a wonderful immune boost. 

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 when making this ginger garlic vegan noodle soup. 

Ginger: Another ingredient relied upon medicinally for thousands of years, ginger is an impressive immune-boosting ingredient. With anti-inflammatory, antibacterial, analgesic, and anti-oxidative properties, ginger can help to combat all sorts of ailments, including inflammation, pain, and more. More so, it has a brilliant reputation for aiding gut and digestive issues and reducing nausea!

Best of all, both ingredients are wonderfully aromatic and lead to a flavorful healing garlic ginger broth that doesn’t taste medicinal in the slightest. When combining them with some sriracha, you get the added benefit of helping to clear up congestion, too!

Plus, looking for more comforting vegan noodle soup recipes? You might also enjoy this veggie ramen soup, roasted carrot curried noodle soup, Mexican Fideo noodle soup, or this tomato bean pasta soup!

The Ingredients and Substitutes

  • Tofu: We recommend using a block of extra-firm tofu, drained, and then diced. Use fresh or frozen (and thawed).
  • Red pepper: One red bell pepper, diced, works well for this ginger and garlic soup. 
  • Aromatics: This recipe combines fresh (the ginger is peeled and smashed. Meanwhile, the garlic is roughly chopped) and ground (powdered) garlic and ginger for depth of flavor to the garlic ginger broth without breaking the bank. 
  • Vegetable broth: You can use vegetable broth or veg bouillon/stock pots mixed up with water to the equivalent amount. Use low sodium if preferred and adjust soy sauce/salt accordingly. 
  • Soy sauce: This will add depth and umami to the garlic ginger soup. If you’re gluten-free, then use tamari instead. Use a low-sodium version if preferred. 
  • Sriracha: For a kick of heat (and a bonus help with congestion when sick), sriracha makes for the perfect addition. Adjust the amount to taste. Alternatively (or as well), you could use red pepper flakes. 
  • Lemon juice: The lemon juice brightens and freshens the flavors in this healing broth. You could even, optionally, add a little more right before serving. 
  • Rice noodles: Make sure to use gluten-free noodles, if needed. Alternatively, you can swap out these noodles for other soup noodles (like wheat ones) or even other types of pasta.
  • Cilantro: This is added towards the end to flavor and garnish. If you aren’t a fan of cilantro, then parsley, basil, and/or scallions (green onion) could work. 
raw ingredients of ginger garlic noodle soup

The Add-ins and Variations:

  • Other vegetables: One of the easiest ways to adapt this healing broth is with extra veggies. We recommend onion, sliced mushrooms, bok choy, spinach, leek, chopped broccoli, bean sprouts, shredded carrot, peas, etc. Add them at the same time as the noodles and cook until tender. 
  • Lower carb: Feel free to swap out the noodles for veggie noodles instead, like zucchini, carrot, or squash noodles. Make sure to adjust the cooking time to make sure they’re tender (based on what you use). 
  • Other carbs: Instead of noodles, you could add quinoa, rice, or farro (based on what is already in your pantry) to bump up the fiber and make for a hearty, wholesome garlic ginger soup. Just make sure to adjust the cooking time accordingly (or alternatively, use leftover grains and stir into the soup in the last few minutes, just to warm up). 
  • Spices: If you want to make more of a vegan pho, you can experiment with adding whole spices, including cinnamon (1-2 small/medium sticks), star anise (2-3), and cloves (2-3). Cardamom, coriander seeds, and fennel are also popular additions. For more flavor, dry toast them for several minutes until fragrant before adding them to the healing broth. Then, remove the whole spices before serving this ‘cheat’ vegan pho.
  • Garnish: You could use sesame seeds (raw or toasted) and red pepper flakes. If you have some in your pantry, a drizzle of chili oil (or garlic oil) would also work well. 

How to Make Garlic Ginger Soup with Noodles (Quick Vegan Pho)

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions. 

  1. First, heat a medium saucepan over medium-high heat, add a little oil, and then sauté the diced tofu and bell pepper with the garlic and ginger powder. Cook, stirring often until the tofu is browned. 
  2. In a separate large pot, add the broth, ginger, and garlic. Bring the mixture to a boil over medium-high heat, then reduce to low. 
  3. Add the noodles, soy sauce, sriracha, and lemon juice. Mix, and then cover and cook according to the noodle package times. 
  4. Finally, add the cooked tofu and bell pepper mixture and chopped cilantro. Stir, and then allow it to sit, covered, for five minutes. Then stir, serve, and enjoy the ginger garlic noodle soup!

How to Make-Ahead and Store?

If you’d like to freeze this healing garlic soup, it’s best to do so without the noodles and veg (i.e., just the healing broth). Store in a freezer-safe container or ziplock bag for between 2-3 months. When reheating, simply add the remaining ingredients. 

While this ginger garlic noodle soup tastes best while fresh, you can also store any fully-assembled soup leftovers in an airtight container in the fridge for 4-5 days. Some say it’s best to separate the noodles and broth (as they’ll soak up the broth as it sits) – but it’s up to you. To reheat the soup, simply do so on the stovetop or in the microwave until warmed through. 

finished garlic ginger soup in a bowl

Top Recipe Tips and FAQs

  • For an oil-free version: You can sauté any ingredients with a bit of vegetable broth instead. Note that the tofu won’t become crispy and will be more tender for the garlic ginger soup. 
  • Frugal top tip: If you save all your veggie scraps in a bag in the freezer, once you have enough, you can make your own vegetable broth (and reduce waste!). 
  • Adjust the ingredients: You can adjust any aromatics, spices, etc., to personal taste. 
  • For extra flavor: You can lightly broil the ginger and garlic under a broiler until lightly blackened before adding it to the soup. This will add more depth and richness to the healing broth. 
  • The easiest way to peel ginger: Use a spoon! Simply scrape the ginger skin away with the spoon – it’s surprisingly quick and simple!
  • Allow to rest: Like most soups, this ginger garlic vegan noodle soup tastes even better the second day!

More Winter Warming Vegan Soup Recipes

You might also enjoy browsing through this collection of 18 cozy vegan soup recipes!

Photos by Alfonso Revilla

Garlic Ginger Soup

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 servings
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.  The sriracha gives it enough heat to help clear up that congestion for a bit as well.


  • ½ (16-ounce) block of extra firm tofu drained and diced
  • 1 red bell pepper diced
  • ½ tablespoon of ground ginger
  • ½ tablespoon of garlic powder
  • 4 cups of vegetable broth or bouillon/water equivalent
  • 3 (1-inch) pieces of ginger peeled and smashed
  • 5 garlic cloves chopped
  • 2 tablespoons of soy sauce
  • ½ teaspoon of sriracha (or more)
  • 4 teaspoons of lemon juice
  • ½ (16-ounce) package of rice noodles
  • cup of cilantro chopped


  • In a medium pan over medium-high heat, saute the tofu, bell pepper, garlic powder, and ginger powder to a non-stick pan. Cook until tofu is brown.
  • In a large pot, add the broth, ginger pieces, and garlic. Bring to a boil and then turn down to low heat.
  • Add the noodles, soy sauce, sriracha, and lemon juice. Cover and continue to cook according to the noodle package instructions.
  • Add the cooked tofu and bell pepper mixture and cilantro to the broth. Let sit covered for 5 minutes.
  • Stir, serve, and enjoy!



  • For an oil-free version: You can sauté any ingredients with a bit of vegetable broth instead. Note that the tofu won’t become crispy and will be more tender for the garlic ginger soup. 
  • Frugal top tip: If you save all your veggie scraps in a bag in the freezer, once you have enough, you can make your own vegetable broth (and reduce waste!). 
  • Adjust the ingredients: You can adjust any aromatics, spices, etc., to personal taste. 
  • For extra flavor: You can lightly broil the ginger and garlic under a broiler until lightly blackened before adding it to the soup. This will add more depth and richness to the healing broth. 


Calories: 172kcalCarbohydrates: 34gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1542mgPotassium: 234mgFiber: 2gSugar: 4gVitamin A: 1468IUVitamin C: 43mgCalcium: 35mgIron: 1mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Terrence Paschal
Course: Dinner
Cuisine: Asian
Method: Stove
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

Terrence Paschal

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

More about Terrence Paschal

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  1. 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.

  2. 5 stars
    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.

  3. 5 stars
    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

  4. 5 stars
    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!

  5. 5 stars
    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!

    1. So glad you guys enjoyed this soup! The broth is definitely spot on! Hope he’s feeling better 🙂

  6. 5 stars
    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!

  7. 5 stars
    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!