Asian Vegetable and Tofu Noodle Soup

Ladle up a steaming bowl of soup full of healthy veggies, rice noodles and protein-packed tofu. It’s the perfect quick-and-easy vegetarian dinner.


  • 2 tbs sesame seeds
  • 2 tbs sunflower oil
  • 250 g (3 cups) shiitake mushrooms, cleaned and halved
  • 1 -inch fresh ginger root, sliced
  • 3 cloves garlic, crushed
  • 1 1/4 L reduced-salt vegetable stock
  • 450 g (3 cups) firm tofu, cubed
  • 2 large carrots, peeled and chopped
  • 100 g (1 cup) mangetout, halved
  • 2 tbs soy sauce
  • 1 tbs rice wine vinegar
  • 1 tsp sesame oil
  • 200 g rice noodles
  • 1 handful coriander, roughly torn
  • 1 lime, cut into wedges
  • Salt
  • Freshly ground white pepper, or black pepper


Step 1.
Toast the sesame seeds in a dry frying pan set over a medium heat until golden and aromatic, 1-2 minutes. Tip out into a bowl and set aside.

Step 2.
Heat the sunflower oil in a large saucepan set over a medium heat. Add the mushrooms, ginger, garlic, and a pinch of salt, sautéing until the mushrooms release their juices and start to colour, about 4-5 minutes.

Step 3.
Add the stock and bring to a steady simmer. Stir in the tofu, carrots, mangetout, soy sauce, vinegar, and sesame oil. Return to a simmer and cook until the carrots are tender to the tip of a knife, about 12-15 minutes.

Step 4.
Add the noodles to the broth and return to a simmer until soft to the bite, about 6-8 minutes. Discard the garlic and ginger.

Step 5.
Ladle into bowls and garnish with the toasted sesame seeds, coriander, and lime wedges.

Serves 4