Description

This hearty Garlic Ginger Soup with Noodles combines aromatic ginger and garlic with fresh vegetables, tofu, and rice noodles in a flavorful broth. Perfectly comforting and easy to make, this soup is a warming vegan and vegetarian dish that offers a blend of zesty, spicy, and savory flavors with a hint of lemon.

Ingredients

Scale

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
5 cups water and 2 ½ vegetable bouillon cubes (or 5 cups vegetable broth)
4–5 tablespoons lemon juice, depending on sourness preference
⅓ cup hot sauce

Protein & Noodles

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 but not smoking.
Sauté vegetables and aromatics: Add the diced onion, thinly sliced carrots, celery, grated ginger, and halved garlic cloves to the pot. Cook for 10 minutes, stirring occasionally, until the onion becomes tender and translucent, allowing the flavors to meld.
Add liquids and tofu: Pour in 5 cups of water along with the vegetable bouillon cubes or use 5 cups of vegetable broth if preferred. Stir in the lemon juice, cubed extra-firm tofu, and hot sauce, combining everything well to build a flavorful broth.
Cook the noodles: Add the rice noodles to the pot and cook according to the package instructions, usually around 3-5 minutes, until they are tender but still slightly firm. Stir gently to prevent noodles from sticking.

Notes

Press the tofu well to remove excess water so it absorbs more flavor and maintains texture in the soup.
Adjust the amount of lemon juice and hot sauce to suit your taste preferences.
You can substitute rice noodles with other noodles like udon or soba for a different texture.
For a gluten-free version, ensure the vegetable bouillon cubes and hot sauce are gluten-free.
This soup can be made oil-free by using water instead of oil for sautéing the vegetables.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian Fusion

Keywords: garlic ginger soup, vegan soup, tofu soup, rice noodles soup, healthy dinner, Asian inspired soup, easy vegan recipe