Golden Coconut Noodle Soup with Crispy Tofu (Vegan)
Creamy, warming and delicious Golden Coconut Noodle Soup with Crispy Tofu made with ginger, garlic and turmeric. This bowl is full of fibre and protein and is naturally dairy-free and vegan.
If you love a warming bowl of noodle soup or ramen, you have to try this vibrant and rich bowl of deliciousness. It ticks all the boxes as it’s creamy and vibrant, full of vegetables and has a great base of noodles while being topped with high protein tofu crumbles. It comes together in less than 30 minutes and has a deep, rich flavour. You can switch up the vegetables and swap the tofu for other proteins, too, as the star of the show is the delicious broth.
Why will I love this?
This bowl is so good:
- Cosy, comforting and nostalgic
- Vibrant, fresh and delicious
- Naturally bright yellow from the turmeric
- Flavoured with ginger and garlic
- With miso for umami richness
- Great for gut-health
- With a range of veggies
- Fermented miso paste
- Enjoy with rich tofu crumbles on top
- Use your favourite noodles
- Switch up the veggies depending on what you have
- A great source of protein
- Noodles and edamame beans
- Packed with fibre
- Beans and veggies
- Naturally great for immunity in cooler months
- The broth is so versatile
- Everyone will love it
- Naturally dairy-free, vegan and egg-free
- Gluten-free
- Nut-free
If you already love the sound of this ramen, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the tofu:
- Extra-firm tofu: to hold its shape, extra firm is best. You can also use other proteins on top like tempeh or beans.
- Tamari soy sauce: for richness and flavour.
- Sesame oil: or your preferred cooking oil.
- Ginger: the Pack’d ginger is so convenient.
As for the broth:
- Garlic and ginger: I love using Pack’d frozen (which is peeled and pre-chopped fresh before being frozen).
- Turmeric: for colour, flavour and antioxidants.
- Coconut milk: the full fat kind in the tin.
- Vegetable stock: your favourite kind.
- Miso paste: this adds umami richness.
- Lime: for freshness.
And for the bowls:
- Noodles: I like to use ramen or udon noodles but also soba, buckwheat or rice noodles will all work.
- Edamame beans: these add protein and fibre.
- Radish, carrot, spring onion: or any other crunchy veggies like pepper, cucumber or beansprouts.
- Fresh chilli: if you like to add some heat.
- Coriander: or fresh basil will also work.
- Sesame seeds: for a little crunch on top.
Is this gluten-free and nut-free?
This is easily gluten-free if using GF noodles and tamari rather than plain soy sauce which contains wheat. This is also nut-free.
How do I make this?
This is ready to make in a few steps:
- Crumble the tofu and toss with the flavours: and air fry or bake until crispy.
- Warm up the broth in a pot: until flavoursome.
- Cook the noodles: and chop up the vegetables.
- Add the noodles to bowls and pour over the broth: topping with the vegetables and tofu.
- Add on any extras: and enjoy.
How long will it last?
Once served, this is best eaten straight away, but the broth can be made 2-3 days in advance. Allow it to cool and store in the fridge in a sealed container and warm back up in a saucepan.
What other recipes can I try?
For more curry and noodle ideas:
- Peanut Curry Ramen Noodles
- Tofu and Aubergine Peanut Ramen Noodles
- Homemade Instant Noodle Tofu Jars
- Spicy Peanut Tofu Noodle Soup
- Green Curry Noodle Bowls with Nori Tofu
Golden Coconut Noodle Soup with Crispy Tofu (Vegan)
Creamy, warming and delicious Golden Coconut Noodle Soup with Crispy Tofu made with ginger, garlic and turmeric. This bowl is full of fibre and protein and is naturally dairy-free and vegan.
Ingredients
For the Tofu:
- 200g extra-firm tofu, crumbled
- 1 tbsp tamari soy sauce
- 1 tbsp sesame oil
- ½ tbsp Pack’d Chopped Ginger
For the Soup:
- 1 tbsp Pack’d Chopped Ginger
- 1 tbsp Pack’d Chopped Garlic
- ½ tsp ground turmeric
- 1 x 400ml tin coconut milk
- 400ml vegetable stock
- 1 tsp white miso paste
- 1-2 tbsp tamari soy sauce
- 1 lime, juiced
For the Bowls:
- 150g noodles e.g. rice, udon or ramen
- 100g edamame beans
- 4 radishes, sliced
- 1 small carrot, julienned or peeled
- 2 spring onions, sliced
- 1 red chilli, thinly sliced
- Fresh coriander
- Sesame seeds, to serve
Instructions
- Crumble the tofu into small pieces and add to a bowl or sealable container. Add in the tamari, sesame oil and ginger and shake or toss well. Arrange on a baking tray and air fry for 15 minutes at 180C (or cook in a preheated oven for 20-25 minutes at 160Fan/180C).
- For the soup, add the chopped ginger, garlic and turmeric to saucepan. Pour in the coconut milk, stock and miso paste and gently warm together, whisking to dissolve the miso. Allow to warm while the tofu cooks, but do not let it bubble.
- Cook the noodles according to packet instructions.
- Add the edamame beans to a heatproof bowl and cover with boiling water. Allow to defrost for 5 minutes and then drain.
- Prepare all of the vegetables.
- Just before serving, add the lime and tamari soy sauce to the soup (as much or as little as you like) and stir well.
- Spoon the noodles into bowls and pour over the soupy broth. Top with the vegetables, edamame beans, crumbled tofu and garnish with chilli, coriander and seeds.
- Enjoy straight away.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Golden Coconut Noodle Soup with Crispy Tofu so please let me know in the comments below and leave a star review. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With noodle soup love x
p.s. this recipe was first made with Pack’d and this blog post is not sponsored and all opinions are my own.
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