Mommy Cafe

Vegetarian home cooking, kid tested and approved

Vietnamese Noodle Soup


With the cold weathVietnamese Noodle Souper, I have been on a huge soup kick.  I first made this soup as a warm-up for after trick-or-treating.   It was a great way to chase away the chill of walking outside for two hours, and a healthy contrast to the candy in the bucket!

This recipe was modified from a beefy version I found in Fitness magazine.  When made 100% vegetarian, it misses that great beef flavor.  If you want that flavor, you can either use beef broth instead of vegetable broth (making it not vegetarian) or stir in a little Worcestershire (again, not exactly vegetarian) or Marmite.  Be sure to use a good quality vegetable broth.  A weak broth has nowhere to hide in this soup!

The best part about the soup is that it’s so quick and easy to prepare.  The ingredient list is long, but don’t let it fool you!

Prep and cook time: 25 minutes       Approximate cost: $8-12 (homemade vegetable broth makes a big price difference!)


Vietnamese Noodle Soup

  • 4 oz thin rice noodles
  • 1 block tofu, cubed
  • 1/4 tsp salt
  • 1/8 tsp ground cloves
  • 1/8 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1 T canola oil
  • 2 garlic cloves, minced
  • 1 1-inch piece ginger, minced
  • 6 cups vegetable broth
  • 1 T fish sauce
  • 2 tsp honey
  • 1/4 pound snow peas
  • 1 red bell pepper, thinly sliced
  • 2 cups fresh bean sprouts

Cook noodles according to package directions and drain.

While the noodles cook, cube tofu and season with salt, cloves, cinnamon, and allspice.  Heat oil in a large soup pot over medium-high heat.  Add tofu and cook, stirring frequently, about 5 minutes.  Add garlic and ginger and cook for 30 seconds.  Add the broth, fish sauce and honey, and bring to a boil.  Reduce heat and add the snow peas, bell pepper, and noodles.  Simmer for 3 minutes.  Remove from heat and add bean sprouts.

Serves 4


December 11, 2010 Posted by | Learning to Love Tofu, Recipes, Vegan, Vegetarian | , , , | 2 Comments