Gingered Broccoli Noodle Soup

Prep: 25 min
Cook: 20 min

This recipe is from The Great Life Cookbook: Whole Food, Vegan, Gluten-Free Meals for Large Gatherings by Priscilla Timberlake and Lewis Freedman.



  1. Separate broccoli stems from tops. Remove tough outer layer from stems and cut stems into bite-sized pieces. Set aside.
  2. Separate broccoli tops into bite-sized pieces and set aside.
  3. Cook, strain and cool noodles. Set aside.
  4. Sauté tofu in non-stick pan for 3 to 4 minutes. Add 4 teaspoons tamari and sauté another 3 to 4 minutes. Set aside.
  5. Place wakame or alaria seaweed in 4 quarts of water and bring to a boil.
  6. Lower heat to medium, add onions and cook for 10 minutes.
  7. Remove sea vegetable and cut into small pieces, returning it to the pot.
  8. Add ginger, remaining tamari and mirin.
  9. Continue cooking on medium heat for 5 minutes.
  10. Add carrots, parsnips and stems of broccoli. Cook for 2 minutes.
  11. Gently stir in noodles and sautéed tofu. Cook for 1 minute.
  12. Add broccoli tops. Simmer until broccoli is tender, about 2 or 3 minutes.

Priscilla Timberlake Freedman and Lewis Freedman are the authors of The Great Life Cookbook: Whole Food, Vegan, Gluten-Free Meals for Large Gatherings. As a mother of four, Priscilla frequently found herself in the kitchen. With the creation of weekly community dinners in her home, cooking for a crowd became a joy. Priscilla teaches cooking classes at her local cooperative market, and she is a wellness instructor at Cornell University. In addition to being a dad and a Registered Dietitian, Lewis also teaches yoga and stress management at Cornell University. As an instructor for the T. Colin Campbell Center for Nutrition Studies and eCornell Plant-Based Nutrition Certificate, Lewis is directly involved with the growing global movement toward embracing a whole food plant-based diet.