*This post was sponsored by Hodo tofu! But I never use any ingredients I don’t absolutely love.*
This creamy, dreamy, vegan golden coconut noodle soup, topped with lightly fried golden turmeric tofu, is incredible. A one-pot, very few-ingredient soup is ridiculously easy and so flavorful. The new Hodo tofu I used is not only delicious, and it can be eaten as is or cooked in lots of different ways. I’ve simply added it to my soup right out of the package, and the soup will warm it. I have also air-fried it and sautéed it. No matter how you eat it, it is so yummy!
What You Need For This Vegan Noodle Soup:
- Onion, Garlic, Ginger, and Chili Crisp: Sauteed in some oil, these aromatics start the soup.
- Limes, Turmeric, Curry Powder, Tamari, and Miso Paste: These make the soup so dang delicious.
- Coconut Milk and Vegetable Broth: Canned full-fat coconut milk is what I recommend using.
- Noodles: I used lo mein-style noodles, but ramen would be great, or anything else you have on hand.
I know it is hot outside, but this vegan golden coconut noodle soup is light, healthy, and refreshing. It is honestly perfect for all year round. Light enough for the summer, comforting enough for winter! This fool-proof, one-pot soup can be thrown together in about 15 to 20 minutes. Also, making it the best recipe to have in your back pocket for when you are exhausted, but don’t want to order take-out!
Why Should Make This Incredible Golden Coconut Soup?
- One pot, and about 20 minutes will get you a yummy bowl of this soup.
- Faster than take-out and way better for you.
- You can add all kinds of veggies to it.
- This is very customizable!
- This soup is seriously restaurant-worthy!
The Best Vegan Golden Coconut Noodle Soup
Ingredients
- 2 teaspoons Sesame or olive oil
- 1/4 Cup Sweet onion, diced
- 6 Cloves Garlic, finely chopped
- 1 inch Ginger, grated
- 1 teaspoon Chili crisp
- 1 teaspoon Lime juice + more as needed
- 1/2 teaspoon Lime zest
- 1 teaspoon Turmeric
- 1 teaspoon Curry powder
- 4 Cups Vegetable broth
- 1 Can(15oz) Coconut cream or full fat coconut milk
- 1 Tablespoon Tamari or soy sauce
- 1 Tablespoon White miso paste
- 8 Ounces Lo mein or ramen noodles
- 1 Pkg.(8oz) Golden Turmeric Lightly Fried Tofu*
- Broccoli, cilantro, chili crisp, lime (optional additions and toppings)
Instructions
- Heat the oil on medium high in a large soup pot.
- Add the onion, garlic, ginger, and chili crisp. Saute, reducing heat as needed, until the onion is translucent. About 1-2 minutes.
- Add the lime juice, zest, turmeric, and curry powder. Stir to combine everything.
- Pour in the vegetable broth, coconut milk, tamari, and miso paste. Whisk to combine everything, making sure there are no lumps of miso left.
- Bring the soup to a simmer, then add the noodles and broccoli if you are using it.
- Simmer, stirring frequently, until the noodles are tender. Check the package directions for timing. Usually about 2-3 minutes depending on the type.
- Taste and adjust seasonings, adding more tamari or soy sauce, or lime juice if needed.
- You can serve the tofu straight out of the package, just stir the cubes into the soup to heat them and then serve. Or you can air-fry the cubes or saute them first. Then add to the soup and top with preferred toppings, then serve.
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