This Vegetable Tofu and Sotanghon Soup is a perfect one-pot meal that is not just delicious but is very filling. A wonderful vegetarian noodle soup recipe that is a great choice for lunch or dinner on a cold winter day.
On a rainy, gloomy day, when your taste buds crave for something hot and soothing, nothing can be better than a steaming hot noodle soup. This Vegetable Tofu and Sotanghon Soup is an inspiration from Pinoy’s Kitchenette.
I modified the recipe a bit to suit our taste buds. When I was going through the recipe, a couple of things caught my eye. First and foremost it was a vegetarian recipe and the second thing was the soup being a one-pot meal.
Once I decided that I was going to make this noodle soup this week, I researched the Sotanghon and learned that it is a noodle commonly called a cellophane noodle, made of Mung bean starch.
For a protein fanatic like me, this was spot on. You could get these noodles in any of the Chinese stores around. You can substitute it with vermicelli rice noodles if you are unable to find them in the stores near you.
Preparation time - 15 mins Cooking time - 40 mins Difficulty level - easy
Ingredients to make Vegetable Tofu and Sotanghon Soup - (serves 6)
- Sotanghon noodles - 100 Gms
- Tofu - 1 block
- Vegetable stock - 1000 ml/1lt
- Onion - 1 small (finely chopped)
- Carrot - 1 medium (finely chopped)
- Red Bell pepper - ½ (finely chopped)
- String beans - 10(finely chopped)
- Cabbage - ¾th cup (finely chopped)
- Celery stalk - 1 (finely chopped)
- Garlic - 2 cloves (finely chopped)
- Ginger - 1 tablespoon (finely grated)
- Soy sauce - 1 tbsp
- Spring onions - to garnish
- Salt and pepper - to taste
- Hot chili sauce - 1 teaspoon (optional)
Procedure -
- Cut the tofu into tiny cubes and marinate them in the soy sauce.
- Heat the oil in a stockpot and add the onion and garlic to it. Sauté it until the onions are translucent.
- Now add all the chopped vegetables along with the grated ginger and cook them until the vegetables are slightly cooked and soft (about 10 mins).
- Now add the vegetable stock, salt, and pepper and bring it to boil. Simmer for about 5 mins.
- Add the marinated tofu and the sotanghon noodles and again simmer for about 10 mins. If adding the hot sauce add it at this stage and then simmer.
- Garnish with the spring onions and serve the Vegetable Tofu and Sotanghon Soup hot.
More Tofu Recipes
- Cantonese Sweet And Sour Stir Fry With Tofu And Vegetables
- Thai Vegetarian Tom Yum Soup With Vegetables And Tofu
- Vegetable Dumplings - Steamed Vegetable and Tofu Dumplings
- Thai Green Curry with Vegetables and Tofu | Kaeng Khiao Wan
Recipe
Equipment
- ▢ Stock pot
- ▢ bowl
- ▢ spatula
Ingredients
- ▢ 100 gms Sotanghon noodles
- ▢ 1 block Tofu
- ▢ 1000 ml Vegetable stock
- ▢ 1 small Onion Finely chopped
- ▢ 1 medium Carrot Finely chopped
- ▢ ½ Red Bell pepper Finely chopped
- ▢ 10 String beans Finely chopped
- ▢ ¾ cup Cabbage Finely chopped
- ▢ 1 Celery stalk Finely chopped
- ▢ 2 cloves Garlic Finely chopped
- ▢ 1 tablespoon Ginger Finely grated
- ▢ 1 tablespoon Soy sauce
- ▢ to garnish Spring onions
- ▢ to taste Salt and pepper
- ▢ 1 teaspoon Hot chili sauce Optional
Instructions
- Cut the tofu into tiny cubes and marinate them in the soy sauce.
- Heat the oil in a stock pot and add the onion and garlic to it. Sauté it until the onions are translucent.
- Now add all the chopped vegetables along with the grated ginger and cook them until the vegetables are slightly cooked and soft (about 10 mins).
- Now add the vegetable stock, salt and pepper and bring it boil. Simmer for about 5 mins.
- Add the marinated tofu and the sotanghon noodles and again simmer for about 10 mins. If adding the hot sauce add it at this stage and then simmer.
- Garnish with the spring onions and serve the Vegetable Tofu and Sotanghon Soup hot.
Nutrition
More Soup Recipes
- Roasted Tomato Basil Soup
- Vegetarian Mulligatawny Soup Recipe
- Middle Eastern Lentil Soup | Vegan And Gluten Free
- Instant Pot Minestrone Soup (Olive Garden Copycat)
Vegetable Tofu and Sotanghon Soup
Equipment
- Stock pot
- bowl
- spatula
Ingredients
- 100 gms Sotanghon noodles
- 1 block Tofu
- 1000 ml Vegetable stock
- 1 small Onion Finely chopped
- 1 medium Carrot Finely chopped
- ½ Red Bell pepper Finely chopped
- 10 String beans Finely chopped
- ¾ cup Cabbage Finely chopped
- 1 Celery stalk Finely chopped
- 2 cloves Garlic Finely chopped
- 1 tablespoon Ginger Finely grated
- 1 tablespoon Soy sauce
- to garnish Spring onions
- to taste Salt and pepper
- 1 teaspoon Hot chili sauce Optional
Instructions
- Cut the tofu into tiny cubes and marinate them in the soy sauce.
- Heat the oil in a stock pot and add the onion and garlic to it. Sauté it until the onions are translucent.
- Now add all the chopped vegetables along with the grated ginger and cook them until the vegetables are slightly cooked and soft (about 10 mins).
- Now add the vegetable stock, salt and pepper and bring it boil. Simmer for about 5 mins.
- Add the marinated tofu and the sotanghon noodles and again simmer for about 10 mins. If adding the hot sauce add it at this stage and then simmer.
- Garnish with the spring onions and serve the Vegetable Tofu and Sotanghon Soup hot.
