As an Amazon Associate I earn from qualifying purchases.
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.
Step 2: Once hot, sauté the diced tofu and bell pepper with the garlic and ginger powder. Cook, flipping the tofu every 1-2 minutes until browned all over. In a separate large pot, add the broth, ginger, and garlic. Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
Step 3: Add the noodles, soy sauce, sriracha (if using), and lemon juice. Mix, and then cover and cook according to the noodle package times.
Step 4: Finally, add the cooked tofu and bell pepper mixture and the chopped cilantro. Stir, and allow it to sit, covered, for five minutes. 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, but note the tofu won’t become as crispy.
- 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 (16-ounce) block of super-firm or 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
- ⅛ cup of chopped cilantro
Instructions
- 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!
Notes
- For an oil-free version: Use ¼ cup veg broth, but note the tofu won’t become as crispy.
- 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.
Nutrition
Disclaimer: Although plantbasedonabudget.com 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. Plantbasedonabudget.com 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.
![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)
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!