Tofu Noodle Soup

Spicy Noodle Soup with Silken Tofu

This spicy noodle soup is gluten free, vegan, and ready in less than 30 minutes. Not only does it come together quickly, it is also very easy to make, even with the homemade broth. The shelf-stable silken tofu is ready to use right out of its box. The asian-inspired flavors of the soup are bold and warming with garlic, ginger, and miso and the mushrooms add an abundance of umami flavor. Each bowl is a wholesome vegan meal with a good source of complete protein from the Mori-Nu Silken Tofu Extra Firm.

What is the Difference Between Mori-Nu Silken Tofu and Regular Tofu?

Mori-Nu Silken Tofu is smooth and creamy. Unlike cotton/momen tofu, which is usually known as “regular” tofu, it touts a uniform silken consistency. The main difference between Mori-Nu Silken Tofu and other tofu is the way it is made. This silken tofu forms inside its box with no preservatives, resulting in a velvety texture. It is fabulous in recipes like dressings, sauces, desserts, dips, smoothies, appetizers, and this delightful noodle soup.

Tips For Making this Spicy Noodle Soup and Handling Silken Tofu

  1. Make sure to add every ingredient! Since we are making a quick broth from scratch, each ingredient is responsible for adding a different layer of complexity in the flavor.
  2. Add your noodles to the soup immediately prior to serving, otherwise they will get mushy!
  3. Make sure to mix your miso paste with water before adding to the broth to prevent any chunks.
  4. Carefully cut the packaging of your Mori-Nu Silken Tofu and turn upside down on top of a cutting board to let it gently slide out of the box. Use a sharp knife to first cut in half lengthwise, and then make 1″ cubes.
  5. Optional add-ins: Sesame seeds, cilantro, extra chili sauce, edamame.

What You Need to Make this Spicy Noodle Soup:

  • Mori-Nu Silken Tofu Extra-Firm
  • Onion
  • Garlic
  • Ginger
  • Filtered Water
  • Tamari
  • Rice Vinegar
  • Maple Syrup
  • White Miso Paste
  • Cremini or Button Mushrooms
  • Rice Noodles
  • Dried Chilis
  • Green Onions
  • Salt and Pepper
  • Sesame Oil
  • Chili Garlic Sauce or Sriracha
Tofu Noodle Soup

Spicy Noodle Soup with Silken Tofu

A bold and warming asian-inspired noodle soup with velvety silken tofu.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Dinner, lunch, Soup
Cuisine: Asian
Keyword: asian noodle soup, ramen, silken tofu soup, spicy noodle soup, umami
Author: jackfruitfulkitchen

Ingredients

  • 12.3 oz Mori-Nu silken tofu extra-firm, cubed
  • 1 tbsp sesame oil
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 3" piece ginger, minced
  • 10 cups filtered water
  • 1/3 cup tamari
  • 1/4 cup rice vinegar
  • 1 tbsp white miso paste, mixed with 1 tbsp warm water
  • 1/4 cup chili garlic sauce or sriracha
  • 2 tbsp maple syrup
  • 1/2 tsp salt and black pepper
  • 8 oz rice noodles
  • 12 oz cremini or button mushrooms, thinly sliced
  • 4-5 dried red chilis (optional)
  • 2 green onions chopped

Instructions

  • Place a large dutch oven or pot over medium heat. Add sesame oil and swirl to coat. Add in the onion and cook for 3-4 minutes until translucent. Add in ginger and garlic, stirring until fragrant.
  • Pour in water, tamari, rice vinegar, miso paste mixture, chili garlic sauce, maple syrup, salt and pepper, and bring to a boil. Reduce heat to medium low and simmer for 10 minutes.
  • Meanwhile, cook noodles to al dente according to package instructions in a separate pot. Drain and set aside.
  • After 10 minutes of simmering, add the mushrooms and optional dried chilis to the broth. Simmer gently for an additional 5 minutes until mushrooms are tender. Gently stir in tofu cubes.
  • To serve, place noodles in large serving bowls and ladle the soup over the noodles. Top with fresh green onions.
Tried this recipe?Let us know how it was!
roasted tomato basil umami soup

Creamy Roasted Tomato Basil Soup

As we move into fall and it starts to get chilly, there is nothing better than creamy, flavorful roasted tomato basil soup. Whether you enjoy it as a side dish, appetizer, or make it a meal in and of itself, it is truly the perfect warming bowl to nourish your body and soul. This recipe is unique as it is bursting with rich and savory umami flavor and a few secret ingredients for a delightfully robust finish. The best part of all is you only need one pan and one blender. No sautéing or simmering required!

roasted tomato basil soup

For years I thought I hated tomato soup because I only knew the metallic, bland, slimy flavor of the canned store bought varieties.. Let me tell you, this soup is nothing like that. Making your own roasted tomato soup is so worth it. The flavors are fresh, bold, and the ingredients are so nutritious. No thickeners, preservatives, and totally free of dairy and gluten.

roasted veggies for tomato basil soup

What Makes This Roasted Tomato Basil Soup So Flavorful?

Nobody wants bland soup, and this recipe is far from it. To achieve a satisfying, umami, well-rounded flavor I use these few tricks:

  • Roasting all of the ingredients: Roasting brings out a deeper, richer, more robust flavor of each vegetable and your tastebuds will definitely thank you for it
  • Adding Mushrooms: Roasted mushrooms add SUCH a delightfully earthy, umami flavor that just hits different and compliments the roasted tomatoes so nicely
  • Balsamic Vinegar: The perfect addition to round out this recipe with a slightly sweet, slightly tangy, deep, rich flavor
  • Nutritional Yeast: Adds the perfect cheesy flavor that you would usually achieve with parmesan, as well as many nutrients
  • Herbs: So much flavor is added with a variety of herbs. For this recipe I used rosemary, lemon thyme, and fresh basil
roasted tomato basil umami soup

This recipe couldn’t be easier to make. Simply add all of your veggies to a baking dish, toss with a little olive oil and salt and pepper, and roast for 45-60 minutes. Then blend with the remaining ingredients and dive in! So simple. So delicious. Perfect with a piece of crusty bread or vegan grilled cheese for dunking. I also love it topped with a little coconut yogurt and these crispy chickpeas from Biena.

If you love this cozy fall soup, be sure to try some of my other recipes:

roasted tomato basil soup

Creamy Roasted Tomato Basil Soup

An easy-to-make, gluten free, vegan roasted tomato basil soup that is perfect for fall.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Soup
Cuisine: American
Keyword: soup, tomato basil soup, tomato soup, vegan soup
Servings: 6
Author: jackfruitfulkitchen

Ingredients

  • 3 lbs tomatoes, quartered or halved I used a combination of plum, roma, and cherry
  • 1 red onion, quartered
  • 6-8 garlic cloves, peeled and smashed
  • 16 oz mushrooms, quartered
  • 4-5 sprigs rosemary
  • 4-5 sprigs lemon thyme optional
  • 2 TBSP olive oil
  • 2 TBSP balsamic vinegar
  • 1/4 C nutritional yeast
  • 1 TBSP miso paste
  • 2 TBSP tomato paste
  • 1 TBSP lemon juice
  • 1 C fresh basil, plus more for garnish
  • salt and pepper, to taste

Toppings

  • vegan greek yogurt
  • roasted chickpeas
  • fresh basil

Instructions

  • Preheat oven to 400 degrees. Lightly spray a 9×13" baking dish with oilve oil.
  • Add tomatoes, onion, garlic, mushrooms, rosemary, and thyme to the baking dish and toss with olive oil and salt and pepper. Place in oven and roast for 45-60 minutes until tomatoes are juicy and bubbly.
  • Remove from oven and discard the rosemary and thyme. Use a ladle to carefully transfer the roasted veggies to a blender, including any juices. Add in all remaining ingredients and purée until smooth and creamy. Season to taste.
  • Serve hot topped with greek yogurt, crispy chickpeas, and fresh basil.
Tried this recipe?Let us know how it was!
vegan chili

Healthy Vegan Chili

Colder weather means cozy sweaters, nights by the fire, football tailgating, and movie nights at home. The perfect fall recipe for all of these activities? This healthy and cozy vegan chili! It’s the comfort food to trump all comfort foods, and this veggie-packed bowl of cozy goodness is full of bold and vibrant flavors, three kinds of beans for tons of plant based protein, and a few secret ingredients to truly make the best, most flavorful chili ever. Customizable to make it smoky or spicy if you like, or mild if you don’t. It’s even tastier with a dollop of vegan greek yogurt and a piece of gluten free vegan cornbread.

Vegetarian Bean Chili

What is Vegan Chili Made of?

I promise vegans, vegetarians, omnivores and carnivores will all LOVE this chili. Even if you’re a meat-eater, you won’t miss the meat at all because this recipe does not compromise on any of the flavor, protein, fiber, or nutrients. This chili is loaded with:

  • Veggies: sweet potatoes, carrots, celery, onion, peppers, corn, fresh tomatoes and spinach
  • Beans: black beans, pinto beans, and kidney beans
  • Herbs: fresh cilantro, dried oregano
  • Seasonings: chili powder, cumin, paprika, cinnamon
  • “Secret Sauce” to give this chili a robust full flavor: unsweetened cacao powder, adobo sauce, balsamic vinegar, soy sauce

By combining this variety of ingredients you end up with an incredibly flavorful, nutrient-rich, hearty and filling chili that will warm you up on a chili day (pun intended) and make the perfect make-ahead lunch or meal prep.

Hearty Vegan Chili

Can I Make This Chili Ahead of Time?

ABSOLUTELY! The best thing, in my opinion, about chilis, soups, sauces and stews is that they actually get better and more robust in their flavor after 24-48 hours, so I actually recommend you make this chili the day before. It can be stored in air tight containers in the fridge for up to 5 days, or in the freezer for up to 6 months.

What is the Best Way to Serve This Vegan Chili?

This chili is delicious with a variety of toppings and sides but some of my favorites are:

  • Plain Vegan Greek Yogurt: a thick and creamy yogurt adds a cool and refreshing contrast to the bold, spicy, savory chili
  • Avocado: cubed avocado also adds a cool and refreshing contrast and creaminess
  • Crispy Chickpeas: roasted or store bought, this topping is a great way to add a little crunch. My favorite kind is from Biena
  • Crusty GF Bread: this chili has major dunkability and toasted bread is a great way to sop up the extra liquid
  • GF Cornbread: slightly savory, slightly sweet, cornbread and chili is always a match made in heaven
  • Fresh Cilantro: a sprinkle of fresh herbs adds a brightness to your bowl
  • As an Appetizer at a Tailgate Party: Bringing more than one dish? Check out these Vegan Jackfruit Taquitos for another crowd pleaser!

Can I Make This Chili in a Crockpot?

You bet! I would recommend sautéing your onions and garlic first, and then adding to a crockpot with the other ingredients and cooking on low. Your house is going to smell AMAZING!

vegan chili

Healthy Vegan Chili

A hearty and healthy vegan chili loaded with vegetables, flavor, and three kinds of beans.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dinner, lunch, Soup
Cuisine: American
Keyword: 3 bean chili, black bean chili, chili, gluten free chili, sweet potato chili, vegan chili, vegetable chili, vegetarian chili
Servings: 8
Author: jackfruitfulkitchen

Equipment

  • Dutch Oven
  • Chef's Knife
  • Cutting Board

Ingredients

  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 sweet potato, cubed
  • 3 celery stalks, sliced
  • 2 carrots, sliced
  • 2 red bell peppers, chopped
  • 2 TBSP hot chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tsp salt and pepper
  • 2 TBSP unsweetened raw cacao powder
  • 28 oz canned diced tomatoes
  • 1 C water or vegetable broth
  • 1/4 C tomato paste
  • 4 oz chipotle peppers in adobo sauce, chopped skip if you do not like smoky/spicy flavors
  • 1 TBSP balsamic vinegar
  • 1 TBSP soy sauce or liquid aminos
  • 14 oz can kidney beans, rinsed and drained
  • 14 oz can pinto beans, rinsed and drained
  • 14 oz can black beans, rinsed and drained
  • 1 C yellow sweet corn
  • 1 lime, juiced
  • 1 TBSP maple syrup
  • 1 TBSP sriracha optional
  • 2 C baby spinach, roughly chopped
  • 1/2 bunch cilantro, chopped
  • 1 C fresh cherry tomatoes, halved

To Serve

Instructions

  • Heat 1 TBSP olive oil or water in a large Dutch oven over low heat. Add in onion and garlic and sauté until fragrant. Add in sweet potatoes, carrots, and celery and sauté for 5 minutes. Add in bell peppers and sauté for another 2-3 minutes.
  • Add in all seasonings, including cacao, and sauté for about 30 seconds, adding a little extra oil or water if needed.
  • Pour in tomatoes, water or broth, tomato paste, chipotle peppers, balsamic vinegar, and soy sauce. Stir to combine. Add all beans. Bring to a boil. Reduce heat and simmer for 15 minutes.
  • Add in remaining ingredients and stir to combine. Gently simmer for 5 minutes until corn is heated through, tomatoes have softened, and spinach has wilted. Season to taste by adjusting sriracha, maple syrup, salt, pepper, and lime juice.
  • Serve hot topped with recommended toppings.
Tried this recipe?Let us know how it was!