Chinese
Ginger Scallion Tofu Noodle Soup
A light but satisfying noodle soup with seared tofu, shiitakes, bok choy, ginger, and a fragrant scallion finish.
The good part
Tested September 2026. This recipe is written for repeatable home cooking, with one action per step and clear allergen swaps in the recipe note.
Why this recipe works
The method builds flavor before adding liquid, keeps the main ingredients at their best texture, and adds fresh acid or herbs at the end. Read the complete ingredient list before cooking and check packaged sauces, broth, spice blends, and breads for animal-derived ingredients or allergens.
Make-ahead and storage
Cool leftovers promptly in shallow containers and refrigerate within two hours. Reheat cooked food until steaming hot. Texture-sensitive garnishes and sauces keep best in separate containers.
Useful substitutions
Use rice noodles and certified gluten-free tamari for a gluten-free bowl.
Gather
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 8 oz wheat or rice noodles
- 6 cups low-sodium vegetable broth
- 8 oz shiitake mushrooms, sliced
- 2 baby bok choy, chopped
- 1 tbsp grated ginger
- 3 garlic cloves, sliced
- 3 scallions, sliced
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
Make
Method
- 01Sear the tofu in a soup pot with a little oil until golden on two sides, then transfer it to a plate.
- 02Cook the mushrooms in the same pot until browned at the edges.
- 03Add ginger and garlic and stir for 30 seconds.
- 04Pour in the broth and tamari and bring to a simmer.
- 05Add the noodles and cook according to their package time.
- 06Add bok choy and tofu for the final 2 minutes.
- 07Finish with rice vinegar, sesame oil, and scallions.
Keep cooking
Swaps, storage, and useful next steps.
Use rice noodles and certified gluten-free tamari for a gluten-free bowl.