The Tofu Noodle Soup That Might Just Turn You Vegan
It’s not only simple to make, but seriously delicious.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | Approx. 30minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| Approx. 30minutes |
Ingredients
- 1 tbsp canola oil
- 1 tsp sesame oil
- 4 green onions chopped
- 3 cloves garlic chopped
- 2 tbsp fresh ginger chopped
- 8 cups water
- 1/2 cup soy sauce
- 1 lbs firm tofu cut into cubes (see tip below)
- 1 cinnamon stick broken in half
- 3 ounces spaghettini
- 4 cups packed baby spinach
- 1 tbsp hot sauce
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Heat a large pot over medium-high heat. Add the canola and sesame oils, then add the green onions. Cook, stirring often, about two minutes or until slightly softened. Add garlic and ginger and cook, stirring, another minute or until fragrant. Add the water and soy sauce and bring to a boil.
- Add tofu and the cinnamon stick and return to a boil, then reduce heat, cover and simmer gently for 15 minutes.
- Break spaghettini in half and stir into the pot. Cover and simmer seven to 10 minutes or until noodles are just tender.
- Turn off heat and stir in spinach and hot sauce.
Recipe Notes
Best Health tip: Tofu comes in various-sized packages. Don't worry too much about buying exactly one pound. If you have a little more or a little less, the recipe will still be fine.
Want to make the soup ahead of time? Make the soup — without the pasta and spinach — up to two days ahead. Reheat the soup and then add these two remaining ingredients.
Excerpted from Uncomplicated by Claire Tansey. Copyright © 2018 by Claire Tansey. Food photography by Suech & Beck © 2018. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited.
