Chinese noodle, tofu and vegetable soup

This Chinese style soup is very refreshing if you’re looking for a quick and easy meat-free meal.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Chinese noodle, tofu and vegetable soup


Chinese noodle, tofu and vegetable soup
  • 1 litre (4 cups) vegetable stock
  • 1 litre (4 cups) water
  • 4 centimetre piece fresh ginger (20g), grated finely
  • 1 clove garlic, crushed
  • 1/4 cup (60ml) light soy sauce
  • 1 teaspoon caster sugar
  • 100 gram fresh shiitake mushrooms
  • 1 bunch gai lan
  • 450 gram fresh hokkien noodles
  • 1 medium carrot (120g), cut into long thin strips
  • 1 1 stick celery (100g), trimmed cut into long thin strips
  • 300 gram silken tofu
  • 1/2 teaspoon sesame oil
  • 1 fresh long red chilli, sliced thinly
  • 2 green onions, sliced thinly
  • pinch ground white pepper


Chinese noodle, tofu and vegetable soup
  • 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.

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