Instant Vermicelli Tofu Soup

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Instant Vermicelli Tofu Soup

A hearty, nourishing noodle soup that comes together in minutes. Rice vermicelli softens right in the bowl while tofu, veggies, miso, and tamari create a savory, umami-packed broth. With extra tofu, more noodles, and a touch of sesame oil, this quick soup becomes a satisfying meal that’s perfect for lunch or dinner.
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Prep Time15 minutes
Total Time15 minutes
Meal Type: Lunch, Soup
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather)
Tool: Stove
Ingredient: bell pepper, Broccoli, Carrots, Noodles, Tofu
Servings: 2
Ingredients
  • 1 block (16 oz/ 450 g) medium or firm tofu cubed
  • 2 medium carrots peeled and finely chopped or ribboned
  • 1 red bell pepper chopped
  • 1 cup(s) broccoli florets
  • 3 green onions chopped
  • 3 tablespoon(s) soy sauce (gluten-free if preferred)
  • 3 tablespoon(s) miso paste (white or yellow for mild, red for deeper flavor)
  • 4 oz dry rice vermicelli noodles (about 4 small bundles)
  • 2 teaspoon(s) sesame oil
  • 4 cup(s) boiling water
  • 2 teaspoon(s) sesame seeds for garnish
US Customary - Metric
Instructions
  • Assemble the bowls: Divide the tofu, carrots, bell pepper, broccoli, green onions, soy sauce, miso paste, and sesame oil between two large heatproof bowls. Place the dry vermicelli noodles on top.
  • Add hot water: Carefully pour 2 cups (475 ml) of boiling water into each bowl, then cover with a plate or lid. Let sit for 6–8 minutes, until the noodles are tender and the vegetables are crisp-tender.
  • Finish the soup: Uncover, stir well to dissolve the miso paste, and mix everything together.
  • Serve: Garnish with sesame seeds and enjoy hot.
    Season to taste: Add more soy sauce, sriracha, chili crisp, lime juice, or a splash of rice vinegar at the table to suit your taste.
Notes
  • Extra veggies: Add mushrooms, baby spinach, shelled edamame, snow peas, or corn for variety.
  • Spice it up: Stir in chili crisp, sriracha, or red pepper flakes.
  • Meal prep jar: Layer ingredients (except sesame oil and water) in a mason jar, refrigerate, then just add boiling water when ready to eat.
  • Make it oil-free: Skip the sesame oil and add an extra dash of soy sauce or a squeeze of lime juice instead.
Nutrition
Serving: 1 serving (recipe makes 2 servings) | Calories: 548kcal | Carbohydrates: 74g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Sodium: 2657mg | Potassium: 651mg | Fiber: 9g | Sugar: 9g | Vitamin A: 12539IU | Vitamin C: 124mg | Calcium: 370mg | Iron: 5mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan