Vegan tofu noodle soup is a very easy to make and delicious Asian soup that gets ready in just 25 minutes. This light soup is perfect for cold evenings when you want to enjoy something comforting without spending hours in the kitchen.
Wrap the tofu block in a clean kitchen towel and gently press to remove excess moisture from it. Remove the towel and cut the block into bite-size cubes.
Put the tofu cubes in a large bowl. Add soy sauce and pepper. Gently toss. Spread on a baking tray lined with a baking sheet. Bake in a pre-heated oven at 200°C (around 400°F) for around 12-14 minutes.
While the tofu is getting baked, heat oil in a pot. Add minced ginger and garlic. Saute for a few seconds.
Add spring onion white and bok choy stalk. Saute for about a minute.
Pour stock. Add soy sauce and hot sauce. Mix and let the soup simmer.
Add noodles, bok choy leaves, and pepper. Mix and cook until the noodle gets cooked.
Add vinegar and baked tofu. Mix and cook for another minute and then switch off the gas. Garnish with chopped spring onion and enjoy!
If you don't like tofu, add vegetables like peas, carrots, beans, or mushrooms to make vegetable noodle soup. Even bean sprouts can be added to it.
To make the broth more flavorful season it with Chinese five-spice powder.
For spicy noodle soup, add chili oil.
Instead of noodles, you can also use any pasta of your choice in this recipe.
More detailed recipe tips are given in the post above. Please follow them to make this soup.