Tofu Noodle Broth

Bunny Kitchen

Tofu Noodle Broth
Prep Time: 5M
Cooking Time: 25M
Serves: 4

There's more where this came from!


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

Just delicious!

Serves 4
Cooking Time
: 25 minutes
Prep Time: 5 minutes (approximately)


  • 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.

Explore even more ways to cook with tofu in our ultimate guide.


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