Gingered Broccoli Noodle Soup
This recipe is from The Great Life Cookbook: Whole Food, Vegan, Gluten-Free Meals for Large Gatherings by Priscilla Timberlake and Lewis Freedman. Note: this recipe is intended for large gatherings but can be scaled down easily.
Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Ingredients
Ingredients
- 3 medium heads broccoli (7 to 8 cups)
- 1 package of small rice noodles (12-ounce)
- 16 oz. firm tofu, cut in ¼ to ½ inch cubes
- 2 two-inch pieces of wakame or alaria seaweed
- 4 quarts water
- ¾ cup wheat-free or regular tamari or soy sauce
- 2 medium onions, diced small (~2½ cups)
- 4 Tbsp fresh ginger root, minced or finely grated
- 3 Tbsp mirin (rice cooking wine)
- 6 medium carrots, diced (~3 cups)
- 4 medium parsnips, diced (~2 cups)
Instructions
Instructions
- 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.
Copyright 2025 Center for Nutrition Studies. All rights reserved.
Deepen Your Knowledge With Our
Plant-Based Nutrition
Certificate
Plant-Based Nutrition Certificate
- 23,000+ students
- 100% online, learn at your own pace
- No prerequisites
- Continuing education credits