Asian Vegetable Soup with Tofu, Kimchi and Rice Noodles

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

Calories 185

Author Carol | From A Chef's Kitchen

Equipment

Ingredients

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

Instructions

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.

Notes

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.

Nutrition