35m$24.21Chili Garlic Tofu Noodle Soup
A cozy Korean-inspired vegan noodle soup with tofu, cremini mushrooms, cabbage, and green onions in a savory chili garlic broth.
- Energy
- 376 calories per serving
- Protein
- 18.7 g per serving
- Carbs
- 61.8 g per serving
- Fat
- 7.8 g per serving
- Sodium
- 1946 mg per serving
Shopping options
Rice noodles
8 Ounce
A Taste of Thai® Rice Noodles
50%
Sesame oil
2 Teaspoon
Kroger® Pure Sesame Oil
4%
Ginger
1 Tablespoon
Organic Ginger Root
5%
Vegetable broth
6 Cup
Swanson® Vegetable Broth, 32 oz Carton
75%
Cremini mushrooms
8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Soy sauce
3 Tablespoon
Kikkoman® Soy Sauce
15%
Chili garlic sauce
2 Tablespoon
Huy Fong Chili Garlic Sauce
13%
Extra-firm tofu
14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Green cabbage
4 Cup
Green Savoy Cabbage
33%
Green onions
4 Count
Organic Green Onions
100%
Garlic
3 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- vegetable broth-6 cups
- extra-firm tofu-14 oz
- rice noodles-8 oz
- cremini mushrooms-8 oz
- green cabbage-4 cups
- green onions-4 stalk
- garlic-3 cloves
- soy sauce-3 tbsp
- chili garlic sauce-2 tbsp
- ginger-1 tbsp
- sesame oil-2 tsp
Prep the tofu and vegetables: cube the tofu, slice the mushrooms, thinly slice the cabbage, slice the green onions, mince the garlic, and grate the ginger.
Use a stable cutting board and keep fingers clear of the knife while slicing and mincing.
Heat the sesame oil in a large pot over medium heat. Add the mushrooms and cook for 4 to 5 minutes, stirring occasionally, until they are lightly browned and softened.
Add the garlic and ginger and cook for 30 seconds, stirring constantly, until fragrant.
Pour in the vegetable broth, soy sauce, and chili garlic sauce. Bring to a gentle boil, then reduce to a steady simmer.
Keep the broth at a controlled simmer to reduce splashing from the hot liquid.
Add the tofu, cabbage, and rice noodles. Simmer for 5 to 7 minutes, stirring gently, until the noodles are tender and the cabbage is softened but not mushy.
Stir gently to avoid splashing hot broth and to keep the tofu cubes intact.
Stir in most of the green onions. Taste the broth and adjust with a little more soy sauce only if needed, then serve hot with the remaining fresh green onions on top.
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