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Asian Vegetable Soup with Tofu, Kimchi and Rice Noodles

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Asian Vegetable Soup with Tofu, Kimchi and Rice Noodles is spicy, packed with flavor and guaranteed to warm you from the inside out!  This vegan soup hits all the notes!
Course Soups and Stews
Cuisine Asian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 8
Calories 185


  • 8 cups vegetable broth or as needed
  • ½ cup soy sauce or tamari regular or gluten-free
  • 2 teaspoons curry powder
  • 2 tablespoons minced ginger
  • 6 cloves garlic minced
  • 2 large carrots shredded or 2 handfuls purchased julienned carrots
  • 6 cups sliced baby bok choy about 4 small heads
  • 2 bunches scallions white and light green part only, thinly sliced diagonally
  • 1 package (14-ounce) extra-firm tofu cut into ½-inch cubes
  • 2-3 ounces brown rice noodles
  • 1 cup kimchi or to taste


  • Combine the broth, soy sauce or tamari, curry powder, ginger, garlic, carrots and bok choy in a large pot.
  • Bring to a boil, cover slightly and simmer until vegetables are just tender, about 8-10 minutes.
  • Add scallion, tofu, brown rice noodles and kimchi. Bring back to a simmer and cook another 2-3 minutes or until rice noodles are soft.


FREEZER-FRIENDLY:  Cool thoroughly then store in airtight containers in the freezer 1-2 months.  Thaw in the refrigerator or microwave.  Reheat on the stovetop or in the microwave.


Serving: 6 | Calories: 185kcal | Carbohydrates: 16g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1881mg | Potassium: 129mg | Fiber: 3g | Sugar: 5g | Vitamin A: 11469IU | Vitamin C: 83mg | Calcium: 215mg | Iron: 2mg