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

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

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

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Tofu Vegetable Soup with Bean Thread Noodles

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