The Best Vegan Golden Coconut Noodle Soup
One pot, creamy, golden coconut noodle soup topped with tofu!
Servings: 4
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.
Video
Notes
*I am obsessed with this new Hodo lightly fried golden turmeric tofu, and I highly recommend it for this soup!