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Vietnamese Tofu Noodle Soup
A light and flavorful Vietnamese-inspired noodle soup made with steamed tofu and quick-cooked vegetables. Perfect for a quick and easy lunch.
⏱25 min🍽4 servings📊easy
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Ingredients
- ●8 oz noodles
- ●1 block (14 oz) tofusteamed
- ●1 cup mushrooms
- ●2 bell peppers
- ●1 cup bean sprouts
- ●2 tbsp soy sauce
- ●4 cups fish-free broth
- ●1 tbsp rice vinegar
- ●1 tsp sugar
- ●1 tsp sesame oil
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Instructions
- 1
Bring the fish-free broth to a boil in a large pot.
- 2
Reduce the heat and add the soy sauce, rice vinegar, and sugar. Stir to combine.
- 3
Add the steamed tofu and cook for 2-3 minutes.
- 4
Add the mushrooms, bell peppers, and bean sprouts. Cook for an additional 2-3 minutes.
- 5
Add the cooked noodles to the pot and stir to combine.
- 6
Season with sesame oil and serve hot.
- 7
Garnish with sliced green onions and sesame seeds, if desired.