Garlic Ginger Soup With Noodles

4.92 from 89 votes

This comforting garlic ginger soup with tofu and noodles is warming, nourishing, and just right for cold and flu season. It comes together in one pot in about 35 minutes.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: Asian

Diet: Vegan

Servings: servings

Calories: 254kcal

Author: Toni Okamoto

Cost: 1.15

Equipment

Ingredients

½ Tablespoon (7.5 ml) canola or vegetable oil or 3 Tablespoons water for oil-free
½ cup (80 g) diced red, white, or yellow onion about ½ medium onion
2 carrots thinly sliced
2 ribs celery thinly sliced
⅓ cup (32 g) grated or finely chopped ginger no need to peel; just scrub it well
8 cloves garlic peeled and halved
5 cups (1.2 L) water and 2 ½ vegetable bouillon cubes or 5 cups vegetable broth
4 to 5 Tablespoons (60 to 75 ml) lemon juice depending on how tangy you like it
1 (14-ounce / 397 g) block extra-firm tofu pressed and cut into ½-inch cubes
⅓ cup (80 ml) hot sauce I use sriracha; use less for a milder soup
1 (8-ounce / 227 g) 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.
Taste, adjust the seasonings, and serve.

Video

Notes

For an oil-free version, cook the vegetables in ¼ cup vegetable broth.
For extra flavor, lightly broil the ginger and garlic until lightly charred before adding them to the soup.
No need to peel the ginger. If you prefer to peel it, a spoon scrapes the skin away quickly.
For a milder soup, start with less hot sauce and add more to taste.
Pressure cooker: add everything except the oil and noodles and cook on high pressure for 5 minutes. Release the pressure, then add the noodles and cook according to the package.
The noodles keep soaking up broth as the soup sits, so store leftover noodles separately if you can.
This soup tastes even better on day two.
Makes about 11 to 12 cups, or 6 bowls of about 2 cups each.

Nutrition