Tofu Noodle Broth

Bunny Kitchen

Tofu noodle broth

Just delicious!

  1. 350g firm tofu (or other alternative such as tempeh or seitan)
  2. 1.2 litres vegetable stock
  3. 1 clove garlic, chopped
  4. 1 red chilli, chopped (de-seeded for less heat)
  5. 1 large carrot, julienned
  6. 1/2 red pepper, julienned
  7. 1 small head of Swiss chard or bok choi or other greens
  8. 3 tbsp dry sherry (check for a vegan kind)
  9. 3 tbsp dark soy sauce
  10. 1 tsp miso paste
  11. 75g fine wholewheat noodles (egg free)

Serves 4

  • Pour the vegetable stock into a large pan and add the garlic, chilli, vegetables, sherry and soy sauce.
  • Bring to boiling, then turn the heat down and simmer gently for 10 minutes.
  • Add the cubed tofu, miso paste and noodles and cook until the noodles are cooked according to package instructions.
  • Season with soy sauce if necessary.
  • Ladle the broth into bowls, garnish with shredded spring onions and extra slices of chilli.


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