Garlic Ginger Soup
A hearty, plant-based noodle soup made with garlic, ginger, fresh vegetables, tofu, and rice noodles simmered in a zesty, flavorful broth. Quick, immune-boosting, and full of comfort, this recipe is a satisfying option for both busy weeknights and meal prep.
Equipment
- 1 large pot
- 1 sharp knife
- 1 cutting board
- Measuring Cups (set)
- Measuring Spoons (set)
Ingredients
- ½ tablespoon canola oil or vegetable oil or 3 tablespoons water
- ½ medium onion about ½ cup, diced (red, white, or yellow)
- 2 medium carrots thinly sliced
- 2 celery stalks thinly sliced
- ⅓ cup fresh ginger grated or finely chopped
- 8 garlic cloves peeled and halved
- 5 cups water + 2 ½ vegetable bouillon cubes or 5 cups vegetable broth
- 4 –5 tablespoons lemon juice adjust to taste
- 1 14-ounce / 400 g block extra-firm tofu, pressed and cubed (½-inch pieces)
- ⅓ cup hot sauce adjust to taste
- 1 8-ounce / 225 g package rice noodles
Instructions
- Prepare Your Ingredients: Start by gathering all ingredients and equipment to streamline the cooking process. Dice the onion finely, slice the carrots and celery thinly, grate or chop the ginger, and peel and halve the garlic cloves. Press the tofu to remove excess moisture and cut it into ½-inch cubes. Having everything prepped and ready will make the cooking flow effortless.
- Heat the Base: Place a large pot on medium-high heat and add ½ tablespoon of canola or vegetable oil. If you prefer an oil-free version, substitute with 3 tablespoons of water or vegetable broth. Allow the oil to shimmer slightly before adding any vegetables, signaling that the pot is at the ideal cooking temperature.
- Sauté the Aromatics: Add the diced onions to the heated pot first, stirring frequently. After 2–3 minutes, incorporate the sliced carrots and celery. Continue cooking for 5–7 minutes until the onions become translucent and soft, and the vegetables begin to slightly caramelize, releasing their natural sweetness.
- Infuse with Ginger and Garlic: Add the grated ginger and halved garlic cloves to the pot. Stir constantly for 2–3 minutes, allowing the garlic and ginger to release their fragrant oils. For extra depth of flavor, you can lightly broil or roast the ginger and garlic beforehand until golden brown, then add them to the pot. This step creates a warming, aromatic base for the soup.
- Add Broth and Seasoning: Pour in 5 cups of water along with 2 ½ vegetable bouillon cubes, or simply use 5 cups of vegetable broth for convenience. Stir to dissolve the bouillon completely. Add 4–5 tablespoons of fresh lemon juice to brighten the flavors, adjusting the amount to your taste preference for a gentle tanginess.
- Incorporate Tofu: Gently add the cubed tofu into the simmering broth. Stir carefully to coat the tofu in the aromatic soup base. Allow the tofu to heat through, absorbing some of the flavors from the ginger, garlic, and vegetables, which will make it tender yet firm.
- Spice It Up: Add ⅓ cup of hot sauce to the soup, or adjust based on your preferred level of heat. Stir thoroughly to evenly distribute the spice throughout the broth. This step creates a gentle kick that complements the earthy and citrusy flavors, balancing the richness of the tofu.
- Cook the Noodles: Bring the soup to a gentle boil and add the rice noodles. Follow the package instructions for cooking time, usually 4–6 minutes, stirring occasionally to prevent the noodles from sticking together. Ensure the noodles are tender but still slightly firm, creating the perfect texture that absorbs the flavorful broth.
- Final Taste Adjustment: Once the noodles are cooked, taste the soup carefully. Adjust seasoning as needed — add more lemon juice for brightness, a pinch of salt if required, or extra hot sauce for heat. Stir gently to combine all flavors evenly before serving.
- Serve and Garnish: Ladle the soup into bowls, ensuring each serving contains a balanced mix of vegetables, tofu, and noodles. Optional garnishes like fresh cilantro, thinly sliced green onions, or a drizzle of sesame oil can elevate the flavor and presentation. Serve hot for maximum comfort and nourishment.
- Storage and Reheating Tips: This soup tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to avoid overcooking the noodles. Add a splash of water or broth if the soup becomes too thick.
Notes
- For a lighter version, use water or vegetable broth instead of oil when sautéing the vegetables.
- Pressing the tofu is essential to remove excess moisture, which helps it absorb the soup’s flavors and maintain a firm texture.
- Adjust the lemon juice and hot sauce to taste — they balance the savory, spicy, and tangy notes in the soup.
- Cooking the noodles directly in the soup allows them to soak up the broth, but if you prefer, cook them separately to prevent over-softening when storing leftovers.
- This soup improves in flavor if left to rest for a few hours or overnight, making it an excellent make-ahead meal.
