Garlic Ginger Soup With Noodles

4.93 from 84 votes

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!

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: Asian

Diet: Vegan

Servings: to 6

Calories: 320kcal

Author: Toni Okamoto

Cost: 1.15

Equipment

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.

Video

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