Garlic Ginger Soup With Noodles Recipe
Introduction
This Garlic Ginger Soup with Noodles is a comforting and flavorful dish, perfect for chilly days or when you need a soothing meal. Packed with fresh ginger, garlic, and tender vegetables, it’s a vibrant, protein-rich soup that’s easy to make and satisfying.
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
- Step 1: In a large pot over medium-high heat, heat the oil or water.
- Step 2: Add the onion, carrots, celery, ginger, and garlic. Cook for about 10 minutes, stirring occasionally, until the onion becomes tender and translucent.
- Step 3: Pour in the water with bouillon cubes or vegetable broth. Stir in the lemon juice, tofu cubes, and hot sauce. Bring to a gentle boil.
- Step 4: Add the rice noodles and cook according to the package instructions, usually until they are tender but still slightly firm.
- Step 5: Once noodles are cooked, give the soup a final stir and adjust seasoning as needed. Serve hot and enjoy.
Tips & Variations
- Use fresh ginger for the best bright and spicy flavor, but ground ginger works in a pinch.
- Adjust the amount of hot sauce to your heat preference or substitute with a milder chili paste.
- For a gluten-free version, make sure the vegetable broth and bouillon cubes are gluten-free.
- Try adding greens like spinach or bok choy in the last few minutes of cooking for extra nutrition.
- If you prefer a richer taste, sauté the vegetables in oil rather than water.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a little water or broth if the noodles have absorbed too much liquid to prevent it from being too thick. This soup is best enjoyed fresh but can also be frozen without the noodles; add them fresh when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth can be used if you prefer a non-vegetarian option. It will add a richer flavor to the soup.
How do I press the tofu properly?
To press tofu, wrap the block in a clean kitchen towel or paper towels and place a heavy object on top for 15–30 minutes. This removes excess moisture and helps tofu absorb flavors better.
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Garlic Ginger Soup With Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This vibrant Garlic Ginger Soup with Noodles is a comforting and flavorful vegan dish featuring aromatic ginger and garlic, fresh vegetables, tender tofu, and zesty lemon juice. The soup is easy to make on the stovetop, combining nutrient-rich ingredients for a warm, healthy meal perfect for any day.
Ingredients
Vegetables and Aromatics
- 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
Soup Base
- 5 cups water and 2 ½ vegetable bouillon cubes (or 5 cups vegetable broth)
- 4–5 tablespoons lemon juice (depending on your sourness preference)
- ⅓ cup hot sauce
Protein and Noodles
- 1 (14-ounce) block extra-firm tofu, pressed and cut into ½-inch cubes
- 1 (8-ounce) package rice noodles
Instructions
- Heat the Oil or Water: In a large pot over medium-high heat, heat ½ tablespoon of canola or vegetable oil, or alternatively 3 tablespoons of water for an oil-free version.
- Sauté 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 onion becomes tender and translucent, infusing the base with savory flavors.
- Add Liquids and Seasonings: Pour in the 5 cups of water along with the 2 ½ vegetable bouillon cubes or use 5 cups of ready-made vegetable broth. Stir in 4 to 5 tablespoons of lemon juice, adjusting based on your preferred level of sourness, then add the cubed tofu and ⅓ cup hot sauce. Bring the soup to a simmer to meld the flavors.
- Cook the Noodles: Add the rice noodles to the simmering soup. Cook the noodles according to the package instructions, usually for a few minutes until they are tender but still firm. Stir occasionally to prevent sticking and ensure even cooking.
Notes
- Pressing the tofu removes excess water, helping it absorb the soup’s flavors better.
- You can adjust the hot sauce quantity to control the soup’s spiciness level.
- For an oil-free version, use water instead of oil for sautéing the vegetables.
- If you prefer a thicker broth, you can reduce the amount of water slightly or simmer the soup longer.
- The lemon juice adds brightness; adjust it depending on your taste preference.
- Rice noodles cook quickly, so monitor them closely to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: Garlic ginger soup, tofu noodle soup, vegan soup, easy vegan recipes, ginger garlic broth, rice noodles soup
