Description
This comforting garlic ginger soup with tofu and noodles is a warming, nutritious dish perfect for boosting immunity and nourishing body and mind during cold and flu season. It combines fragrant ginger, pungent garlic, fresh vegetables, and soft tofu in a flavorful broth, served with tender rice noodles for a wholesome vegan dinner.
Ingredients
Soup Base
- 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
Broth and Flavorings
- 5 cups water and 2 ½ vegetable bouillon cubes or 5 cups vegetable broth
- 4-5 tablespoons lemon juice (adjust based on sourness preference)
- ⅓ cup hot sauce
Add-ins
- 1 (14-ounce) block extra-firm tofu, pressed and cut into ½-inch cubes
- 1 (8-ounce) package rice noodles
Instructions
- Heat the base: In a large pot over medium-high heat, heat the oil or water until hot.
- Sauté the vegetables and aromatics: Add the diced onion, sliced carrots, celery, grated ginger, and halved garlic cloves to the pot. Cook for about 10 minutes, stirring occasionally, until the onions become tender and translucent, and the mixture is fragrant.
- Add liquids and seasonings: Pour in the 5 cups of water with the vegetable bouillon cubes (or vegetable broth) and stir until bouillon cubes dissolve. Add lemon juice and hot sauce, adjusting to taste for sourness and spice.
- Incorporate tofu: Gently fold in the cubed tofu, allowing it to warm through in the broth for a few minutes.
- Cook the noodles: Add the rice noodles to the pot and cook for the time indicated on the noodle package, usually 4-6 minutes, until tender but not mushy.
- Final touches and serve: Once noodles are cooked, taste the soup and adjust seasoning if needed. Serve hot for a nutritious and comforting meal.
Notes
- For an oil-free version: Use ¼ cup vegetable broth instead of oil.
- For extra flavor: Lightly broil the ginger and garlic until lightly charred before adding to the soup; this adds depth and complexity to the broth.
- Peeling ginger tip: Use a spoon to scrape off the skin quickly and easily.
- Let soup rest: The flavors deepen and improve after resting overnight; the soup tastes even better on day two.
