A warm and comforting Indo-Chinese soup packed with colorful vegetables and soft tofu. It's savory, slightly tangy, and perfectly spiced, making it an ideal light meal or starter. This restaurant-style soup is incredibly easy to make at home in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
177cal
11gprotein
17gcarbs
8g
Ingredients
200 g Firm Tofu (Pressed to remove excess water and cubed)
1 tbsp Sesame Oil (Toasted sesame oil is preferred for flavor)
1 inch Ginger (Finely minced)
4 clove Garlic (Finely minced)
2 pc Green Chili (Finely chopped, adjust to taste)
0.25 cup Spring Onion (White and green parts separated and chopped)
1 pc Carrot (Medium-sized, finely chopped)
0.5 pc Capsicum (Medium-sized, any color, finely chopped)
A quick and fiery stir-fry where noodles are tossed with heaps of garlic, spicy red chillies, and a savory sauce. This Indo-Chinese favorite is perfect for a weeknight dinner and comes together in under 30 minutes.
About Vegetable Tofu Soup with Chilli Garlic Noodles
Protein-packed tofu & veg clear soup with aromatic chilli garlic noodles - a gut-friendly, soul-satisfying meal!
This indo_chinese dish is perfect for lunch. With 492.57000000000005 calories and 20.12g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cabbage
(Finely shredded)
5 cup Vegetable Broth (Use low-sodium if preferred)
3 tbsp Soy Sauce (Use tamari for a gluten-free option)
2 tbsp Rice Vinegar
1 tbsp Red Chili Sauce (Such as Sriracha or a similar chili-garlic sauce)
0.5 tsp Salt (Or to taste, adjust based on broth)
0.5 tsp White Pepper Powder
2 tbsp Cornstarch
4 tbsp Water (For cornstarch slurry)
Instructions
1
Prepare Ingredients
Press the tofu for 10-15 minutes to remove excess water, then cut into ½-inch cubes.
Finely chop the carrot and capsicum. Finely shred the cabbage. Mince the ginger, garlic, and green chilies.
Separate and chop the white and green parts of the spring onions.
In a small bowl, whisk the cornstarch with 4 tablespoons of cold water until a smooth, lump-free slurry is formed. Set aside.
2
Sauté Aromatics and Vegetables
Heat the sesame oil in a large pot or Dutch oven over medium-high heat.
Add the minced ginger, garlic, green chilies, and the white parts of the spring onions. Sauté for 1 minute until fragrant.
Add the chopped carrots and capsicum. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.
Add the shredded cabbage and stir-fry for another minute.
3
Build and Simmer the Soup
Pour in the vegetable broth and bring the mixture to a rolling boil.
Reduce the heat to a simmer. Add the soy sauce, rice vinegar, red chili sauce, salt, and white pepper. Stir well to combine.
Gently add the cubed tofu to the pot. Allow the soup to simmer for 4-5 minutes for the flavors to meld together.
4
Thicken and Garnish
Give the cornstarch slurry a final stir to ensure it's well-mixed.
While gently stirring the soup in one direction, slowly pour in the slurry.
Continue to simmer and stir for 1-2 minutes until the soup has visibly thickened to your desired consistency.
Turn off the heat and stir in the reserved green parts of the spring onions.
5
Serve
Ladle the hot soup into bowls. Serve immediately and enjoy.
315cal
9gprotein
47gcarbs
11gfat
Ingredients
200 g Hakka Noodles (Spaghetti or ramen noodles can be used as a substitute)
1 tsp Salt (For boiling noodles)
1 tsp Vegetable Oil (For tossing cooked noodles)
2 tbsp Sesame Oil (Toasted sesame oil provides the best flavor)
12 cloves Garlic (Finely chopped)
3 whole Dry Red Chillies (Broken into halves)
2 whole Green Chillies (Slit lengthwise)
2 tbsp Spring Onion Whites (Chopped)
1 medium Onion (Thinly sliced)
1 medium Capsicum (Julienned (any color))
1 medium Carrot (Julienned)
2 tbsp Soy Sauce (Low sodium recommended)
1 tbsp Red Chilli Sauce (Use Sriracha or an Indo-Chinese brand)
1 tbsp Rice Vinegar
0.5 tsp Sugar (Helps balance the flavors)
0.5 tsp Black Pepper Powder (Freshly ground is best)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Boil the noodles: Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the noodles. Cook according to package directions until al dente (usually 5-7 minutes). Drain immediately, rinse with cold water to stop the cooking process, and toss with 1 tsp of vegetable oil to prevent sticking. Set aside.
2
Prepare the sauce: In a small bowl, whisk together the soy sauce, red chilli sauce, rice vinegar, sugar, and black pepper powder. Set aside.
3
Sauté aromatics and vegetables: Heat the sesame oil in a large wok or skillet over high heat. Once shimmering, add the chopped garlic, dry red chillies, and green chillies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
4
Stir-fry the vegetables: Add the spring onion whites and sliced onion to the wok. Stir-fry for 1 minute until the onions become translucent. Add the julienned carrots and capsicum, and continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender yet crisp.
5
Combine and toss: Add the cooked noodles to the wok, followed by the prepared sauce mixture and salt. Using a pair of tongs, toss everything together vigorously for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.
6
Garnish and serve: Turn off the heat. Add the chopped spring onion greens and give it a final toss. Serve the Chilli Garlic Noodles hot.
