Tofu Vegetable Soup with Bean Thread Noodles Recipe

Name: Tofu Vegetable Soup with Bean Thread Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
In a heatproof container, combine the noodles with enough boiling water to cover.
2
Let stand, covered, for 15 to 20 minutes, or until al dente.
3
Drain well, then place on a cutting board and chop in several directions to shorten the noodles.
4
Meanwhile, combine the broth with 2 cups water in a soup pot.
5
Bring to a simmer, then add the snow peas, bell pepper, spinach, tofu, ginger, and sesame oil.
6
Cook briefly, just until the spinach is wilted and the soup is heated through.
7
Remove from the heat, stir in the noodles, and season with soy sauce and pepper to taste.
8
Serve at once.
9
This pairs nicely with Bok Choy, Edamame, Cashew, and Orange Rice (page 83).
10
A platter of sliced bell peppers, daikon radish or turnip, and grape tomatoes or sliced tomatoes completes the meal.
11
For a lighter meal, serve with store-bought vegan spring rolls and Bok Choy, Red Cabbage, and Carrot Salad (page 176).
12
Calories: 198
13
Total Fat: 7.5g
14
Protein: 14g
15
Carbohydrates: 20g
16
Fiber: 3g
17
Sodium: 435mg

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Tofu Vegetable Soup with Bean Thread Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu Vegetable Soup with Bean Thread Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions