Chinese noodle, tofu and vegetable soup

This Chinese-style soup is perfect if you’re looking for a quick and easy meat-free meal. Filled with the hearty goodness of tofu, vegetables and noodles, it's a nourishing winter recipe.

  • 5 mins preparation
  • 20 mins cooking
  • Serves 4
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Rich in protein while being exceptionally low in fat, tofu is a superstar of the superfood world. Made by mixing water with soybean milk, it's a bean curd, and it's long been used as an alternative to meat in Asia. You'll also get a heap of omega-3, iron, copper and selenium with each serving – fantastic for overall heart health.


  • 1 litre vegetable stock
  • 1 litre water
  • 4 cm piece fresh ginger, grated finely
  • 1 clove garlic, crushed
  • 1/4 cup light soy sauce, plus extra, to season
  • 1 tsp caster sugar
  • 100 g fresh shiitake mushrooms
  • 1 bunch gai lan
  • 450 g fresh hokkien noodles
  • 1 medium carrot, cut into long thin strips
  • 1 stick celery, cut into long thin strips
  • 300 g silken tofu
  • 1/2 tsp sesame oil
  • 1 fresh long red chilli, thinly sliced
  • 2 spring onions, thinly sliced
  • pinch ground white pepper


  • 1
    Bring stock, the water, ginger, garlic, sauce and sugar to the boil in a large pan.
  • 2
    Meanwhile, remove stems from mushrooms; thinly slice caps. Separate gai lan stems and leaves.
  • 3
    Rinse noodles under warm water to separate; drain well.
  • 4
    Add carrot, celery, mushrooms, gai lan stems and noodles to the pan; simmer, uncovered, for 2 minutes. Add gai lan leaves; simmer, uncovered, for 1 minute or until just tender
  • 5
    Cut tofu into 1.5cm cubes; add to soup with oil. Season to taste with a little extra soy sauce or salt. Remove from heat.
  • 6
    Ladle soup into serving bowls; serve with chilli, onion and white pepper.


If you can't find gai lan, you can use baby buk choy, choy sum, broccolini or snow peas.