Best 6 Tofu Vegetable Soup With Bean Thread Noodles Recipes

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Looking for a light, yet flavorful soup recipe that is bursting with vegetables, protein, and umami? Look no further than tofu vegetable soup with bean thread noodles. This easy-to-make soup is packed with healthy ingredients and is sure to warm you up on a cold day. Plus, it's a great way to get your daily dose of vegetables. You can use any type of vegetables you like in this soup, so feel free to experiment and find your favorite combination.

Let's cook with our recipes!

TOFU VEGETABLE SOUP WITH BEAN THREAD NOODLES



Tofu Vegetable Soup with Bean Thread Noodles image

This Asian-style soup is ideal when you're in a hurry. It can be on the table in about twenty minutes.

Yield 4 to 6 servings

Number Of Ingredients 10

One 3- to 4-ounce package bean thread (cellophane) noodles
One 32-ounce carton low-sodium vegetable broth
1 cup snow peas, cut in half
1/2 medium red or orange bell pepper, cut into thin strips
4 to 6 ounces baby spinach or arugula
One 16-ounce tub firm tofu, cut into 1/2-inch dice
2 teaspoons minced fresh or jarred ginger
1 teaspoon dark sesame oil
2 tablespoons reduced-sodium soy sauce, or to taste
Freshly ground pepper

Steps:

  • In a heatproof container, combine the noodles with enough boiling water to cover. Let stand, covered, for 15 to 20 minutes, or until al dente. Drain well, then place on a cutting board and chop in several directions to shorten the noodles.
  • Meanwhile, combine the broth with 2 cups water in a soup pot. Bring to a simmer, then add the snow peas, bell pepper, spinach, tofu, ginger, and sesame oil. Cook briefly, just until the spinach is wilted and the soup is heated through.
  • Remove from the heat, stir in the noodles, and season with soy sauce and pepper to taste. Serve at once.
  • This pairs nicely with Bok Choy, Edamame, Cashew, and Orange Rice (page 83). A platter of sliced bell peppers, daikon radish or turnip, and grape tomatoes or sliced tomatoes completes the meal.
  • For a lighter meal, serve with store-bought vegan spring rolls and Bok Choy, Red Cabbage, and Carrot Salad (page 176).
  • Calories: 198
  • Total Fat: 7.5g
  • Protein: 14g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Sodium: 435mg

QUICK VEGETABLE, RICE AND TOFU SOUP



Quick Vegetable, Rice and Tofu Soup image

Amazingly simple, this basic soup can be whipped up with even ordinary mushrooms and it tastes great, not too salty. I can see myself repeating this meal in the near future..

Provided by b. limon

Categories     Soy/Tofu

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 1/2 cups vegetable broth
2 cups broccoli, in small florets
2 cups small shiitake mushroom caps, thickly sliced
1 cup carrot, thinly sliced
1 cup water
1 tablespoon reduced sodium soy sauce (gluten-free if need be)
1 teaspoon dark sesame oil
1/8 teaspoon ground ginger
1/8 teaspoon crushed red pepper flakes
8 ounces firm tofu, cut into 1-inch cubes
2 cups cooked rice (or less)
4 lime wedges
1/4 cup cilantro leaf

Steps:

  • In large saucepan, combine broth, broccoli, mushrooms, carrots, water, soy sauce, sesame oil, ginger, and crushed red pepper. Cover and bring to a boil over high heat.
  • Add tofu and rice to boiling soup; cover and cook 2 minutes, or until tofu and rice are heated through and vegetables are crisp-tender.
  • Serve soup with lime wedges and cilantro leaves.

Nutrition Facts : Calories 294.6, Fat 5.3, SaturatedFat 1, Cholesterol 1.5, Sodium 701.6, Carbohydrate 53.2, Fiber 4.9, Sugar 7.5, Protein 11.7

VEGAN UDON NOODLES SOUP WITH TOFU AND VEGETABLES



Vegan Udon Noodles Soup with Tofu and Vegetables image

This is a savory vegan soup with udon noodles, tofu and delicious Asian vegetables like bok choy and shiitake mushrooms.

Provided by Seema Jain

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h20m

Yield 4

Number Of Ingredients 12

½ (16 ounce) package tofu
6 ounces fresh udon noodles
1 tablespoon oil, or as needed
1 serrano pepper, minced, or to taste
1 teaspoon minced fresh ginger root
32 ounces vegetable broth
3 carrots, chopped
¼ cup chopped green onions
½ cup chopped bok choy
5 ounces shiitake mushrooms, chopped
1 teaspoon sesame oil
1 teaspoon soy sauce

Steps:

  • Wrap tofu in paper towels and place heavy books on top for 30 minutes to dry out tofu.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Chop pressed tofu into 1-inch cubes and place on the prepared baking sheet.
  • Bake in the preheated oven for 10 minutes. Turn tofu and bake an additional 10 minutes until crispy.
  • While tofu bakes, bring a large pot of lightly salted water to a boil. Cook udon in boiling water according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
  • Heat oil in a large pot over medium heat. Cook serrano pepper and ginger until softened, 2 to 3 minutes. Add vegetable broth, carrots, green onions, bok choy, shiitake mushrooms, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles and simmer 5 more minutes.

Nutrition Facts : Calories 270.5 calories, Carbohydrate 37.8 g, Fat 8.5 g, Fiber 3.4 g, Protein 10 g, SaturatedFat 1.1 g, Sodium 817.4 mg, Sugar 6.4 g

ASIAN TOFU NOODLE SOUP



Asian Tofu Noodle Soup image

Ginger, garlic and sherry jazz up this soup loaded with veggies and noodles. We like to accent ours with peanuts and green onions. -Diana Rios, Lytle, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon canola oil
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
1/2 pound sliced fresh mushrooms
1 carton (32 ounces) reduced-sodium chicken broth
1/4 cup sherry or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
7 ounces firm tofu, drained and cut into 1/2-inch cubes
1 cup fresh snow peas, julienned
1 large carrot, shredded
2 green onions, thinly sliced
8 ounces uncooked Chinese egg noodles or uncooked spaghetti
Optional: Finely chopped peanuts and additional green onions

Steps:

  • In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant., Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes. Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender., Meanwhile, cook noodles according to package directions; drain and divide among 4 bowls. Pour soup over noodles. If desired, sprinkle with peanuts and green onions.

Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1961mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

BAKED SPICY TOFU WITH BEAN THREAD NOODLES, CORN, AND MANGO



Baked Spicy Tofu With Bean Thread Noodles, Corn, and Mango image

An unusual mix of flavors that even tofu-haters could love! Marinating it makes a huge difference. From Dr. Andrew Weil and Rosie Daley's "The Healthy Kitchen".

Provided by zeldaz51

Categories     Soy/Tofu

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup toasted sesame oil
1 teaspoon ground fennel
1/2 teaspoon salt. 1 tsp red chili paste (to taste)
2 tablespoons honey
1/4 cup freshly-squeezed lime juice
1 lb tofu (soft or firm)
1 (3 1/2 ounce) package bean thread noodles
2 sweet onions, thinly sliced
2 ears corn kernels, cut off the cob (about 2 cups)
1/2 cup vegetable stock or 1/2 cup purified water
2 tablespoons tamari
2 mangoes, peeled, pitted, and cubed
1 bunch cilantro, washed
1 bunch mint (to garnish)

Steps:

  • Whisk the marinade ingredients together in a small baking dish.
  • Preheat oven to 450 Fahrenheit.
  • Drain tofu and cut into 1/2-inch cubes. Drop the cubes into the marinade and turn them gently to coat each one. Make sure the cubes are close together and sitting in the marinade. Bake in the hot oven for 15 minutes.
  • Meanwhile, soak the bean thread noodles in a pot of hot water for 20 minutes., then drain in a colander.
  • Simmer the onion and corn in the vegetable stock in a large saute pan until the onions are tender and the corn is bright yellow, about 3 minutes. Add the tamari, mangoes, tofu, and juices from the marinade. Pinch the leaves off the cilantro and sprinkle them into the mixture. Add the noodles and toss until everything is thoroughly coated. Cook for 2 more minutes.
  • As an alternative, make a bed of the noodles on a serving platter and put the tofu mixture on top, to be tossed at the table.
  • Garnish with mint.

Nutrition Facts : Calories 297.3, Fat 12.5, SaturatedFat 1.8, Sodium 348.7, Carbohydrate 43.2, Fiber 3, Sugar 23.5, Protein 7.3

VEGETABLE TOFU SOUP WITH LEMONGRASS AND COCONUT MILK



Vegetable Tofu Soup with Lemongrass and Coconut Milk image

This is a Vietnamese-inspired soup, showcasing the fragrance of lemongrass. So good! Serve garnished with chopped cilantro. Depending on the curry powder you use, you may want to kick the heat up a notch with some chopped red chile peppers or hot sauce.

Provided by Uncle Jeffy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h13m

Yield 6

Number Of Ingredients 15

5 tablespoons vegetable oil, divided
1 large onion, chopped
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 tablespoons curry powder
3 cups vegetable stock
1 (14 ounce) can coconut milk
1 large yam, cut into chunks
2 large carrots, cut into chunks
2 ribs celery, chopped
½ cup red lentils
¼ cup minced lemongrass
2 tablespoons white sugar
salt to taste
1 (12 ounce) package medium-firm tofu, cubed and patted dry

Steps:

  • Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.
  • Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.
  • Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 46 g, Fat 29.1 g, Fiber 11.1 g, Protein 12.4 g, SaturatedFat 14.4 g, Sodium 218.9 mg, Sugar 7.8 g

Tips:

  • Use firm or extra-firm tofu: This will help the tofu hold its shape and not fall apart in the soup.
  • Press the tofu before using: This will help to remove excess water and make the tofu more flavorful.
  • Marinate the tofu: This is a great way to add extra flavor to the tofu. You can use a simple marinade made with soy sauce, garlic, and ginger, or get creative and try something different.
  • Don't overcrowd the pan: When cooking the tofu, don't overcrowd the pan. This will prevent the tofu from cooking evenly.
  • Use a variety of vegetables: This will add color, flavor, and texture to the soup. Some good choices include carrots, celery, onions, and bok choy.
  • Add some protein: In addition to the tofu, you can also add some other protein to the soup, such as chicken, shrimp, or beef.
  • Use a flavorful broth: The broth is the base of the soup, so it's important to use a flavorful one. You can use a store-bought broth or make your own.
  • Season to taste: Once the soup is finished, season it to taste with salt and pepper.

Conclusion:

Tofu Vegetable Soup with Bean Thread Noodles is a delicious and healthy soup that is perfect for a quick and easy meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're looking for a hearty and satisfying soup, give this recipe a try. You won't be disappointed!

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