Vietnamese Noodle Soup with Tofu


  • 1 tablespoon olive or avocado oil
  • 6 scallions (green onions) bottoms thinly sliced - dark green tops thinly sliced and reserved
  • 1 Tablespoon fresh ginger root, peeled and finely chopped
  • 2 teaspoons garlic, finely chopped
  • 1 cup shiitake mushrooms, washed, stems removed and thinly sliced or your favorite mushrooms
  • 1 cup carrots, peeled and sliced into coins
  • 1/4 teaspoon red pepper flakes
  • 6 cups low sodium vegetable broth
  • 1 Tablespoon tamari or soy sauce, low sodium
  • 2 teaspoons toasted sesame oil
  • 4 ounces brown rice noodles
  • 15 ounces extra firm tofu drained, pressed to remove excess moisture, diced (or see recipe for Crispy Baked Tofu
  • 4 ounces baby spinach (about 3 generous cups)
  • 1/3 cup fresh basil leaves
  • 1/3 cup cilantro, chopped
  • thinly sliced fresno or jalapeño chili pepper
  • 1 lime - cut into 6 wedges


  1. Warm oil in a soup pot over medium heat and add scallion bottoms and cook about 1-2 minutes, stirring. Add garlic, ginger and cook about a minute. Stir in mushrooms and carrots - cook an additional 3-4 minutes. Add red pepper flakes and cook another minute.
  2. Add broth, tamari and sesame oil and bring to a boil. Reduce heat and simmer 10-15 minutes. Add noodles and cook for 2 minutes less than the time on the package directions. Add tofu (or your favorite protein) and cook for another 5 minutes. Stir in spinach and allow to just wilt. Season as desired with additional salt and pepper. Garnish with reserved green scallion tops, torn basil leaves, cilantro leaves, sliced chilis and a lime wedge.
  3. Note: Instead of tofu you can substitute store bought rotisserie or leftover chicken, diced. This dish is also great when prepared with shrimp, thinly sliced pork or beef.


  • Breakfast
  • Dinner
  • Lunch
  • Soup
  • Grain
  • Plant-Based Protein
  • Vegetable
  • Dairy Free
  • Gluten Free
  • Quick and Easy
  • Vegan
  • Vegetarian
  • MHealthy

Nutrition Information

Serving Size
1 1/2 cup
Total Fat (g)
Saturated Fat (g)
Sodium (mg)
Total Carbohydrates (g)
Dietary Fiber (g)
Protein (g)