Immunity Noodle Soup (Make-Ahead Option)

This Immunity Noodle Soup is good for the soul and body! Enjoy it hot off the stove on sick days or make it for meal prep when you need a nourishing weekday lunch. Vegan and Gluten-Free.

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method No-Bake, Stovetop

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 426kcal

Author Caitlin Shoemaker

Ingredients

1 tablespoon oil
2-3 green onions; sliced; white and green parts separated
4-5 cloves garlic minced
1 tablespoon fresh ginger grated
1 teaspoon ground turmeric
1/2 teaspoon black pepper
1 cup shredded carrot
1 1/2 cup broccoli florets finely chopped
14-16 ounces extra or super firm tofu cubed
2 teaspoons vegetable bouillon
4 1/2 cups water
100 g rice vermicelli noodles or 2 50 g bundles mung bean vermicelli* see note
Small handful baby spinach optional
1/4 cup parsley chopped
Salt and black pepper to taste

US Customary - Metric

Instructions

STOVETOP OPTION:

Aromatics: Warm the oil in a large pot or dutch oven over medium heat. Add the white portion of the green onion, garlic, and ginger and sauté for 1 to 2 minutes, until fragrant and beginning to brown. Add the turmeric and black pepper and sauté for an additional minute.
Veggies: Add the carrot and broccoli and mix well.
Simmer: Add the tofu to the pot along with the vegetable bouillon and water. Stir well. Turn the heat to high and bring to a boil, then add the rice noodles. Reduce the heat to medium and simmer the rice noodles until they are cooked according to package instructions (usually 5 or so minutes).
Season: Turn the heat off and stir in the spinach (if using), parsley, and green portion of the green onions. Season with salt and pepper to taste (I added 1/2 teaspoon of salt)
Serve: Serve warm. Store any leftovers in the refrigerator for up to 3 days.

MAKE-AHEAD OPTION:

Proceed with steps 1-2 as written. Stir the vegetable bouillon into the veggie mix until evenly distributed and remove from the heat.
Assemble: Divide the seasoned veggies 2 large jars (or your preferred serving size) that can each hold at least 4 cups of liquid. Top the veggies off with the tofu, followed by the dry noodles, parsley, and green onion. Seal the jars and store in the fridge for up to 5 days.
Enjoy: To prepare 1 serving - bring 1 1/4 cup (295 ml) to a boil on the stove or in an electric kettle. Pour the hot water into the jar, re-seal, and let sit for 10 minutes. Uncover and stir well. Season with additional salt or pepper to taste, if necessary.

Notes

Gluten-Free: This recipe is gluten-free if you use gluten-free vegetable bouillon (most are, but it’s always good to check).
If you would prefer, you can also omit the tofu and serve this recipe with my Crispy Tofu or Crispy Tempeh.
Noodles: You can use a variety of noodles for this recipe.
To serve immediately: I recommend using vermicelli rice noodles for this recipe as they have a faster cook time. You can also use thicker rice noodles for this recipe, but they will need to simmer longer. I usually purchase vermicelli noodles from my local Asian market but you can also buy online, or may be able to find in the International section of your grocery store.
To make ahead: This recipe works best with mung bean vermicelli as they only require soaking. I also usually purchase these noodle “balls” at my Asian market, but you can also buy them online.

Nutrition