Dofu Cai Mian Tofu Vegetable Noodle Soup Two Versions
Warm your soul with a bowl of Dofu Cai Mian, a comforting and nutrient-packed tofu vegetable noodle soup that offers two flavorful variations—soy-based vegetarian and miso-infused vegan. Featuring tender rice noodles, silken tofu, and a medley of vibrant vegetables like baby bok choy, shiitake mushrooms, and carrots, this recipe is a harmonious blend of textures and tastes. Infused with aromatics like garlic, ginger, and toasted sesame oil, the broth is elevated with a choice of savory soy sauce or umami-rich miso paste. Ready in just 35 minutes, this versatile soup is perfect for weeknight dinners or soothing meal prep. Customize with chili oil or fresh cilantro for a personalized, restaurant-quality experience at home. Perfect for fans of Asian-inspired cuisine, vegan and vegetarian meal ideas, and quick noodle soup recipes!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 14 ounces Silken tofu (cubed)
- 2 heads Baby bok choy
- 1 medium Carrots (julienned)
- 6 pieces Shiitake mushrooms (sliced)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 stalks Scallions (chopped)
- 3 tablespoons Low-sodium soy sauce
- 6 cups Vegetable broth
- 2 tablespoons Miso paste (for vegan version)
- 1 tablespoon Toasted sesame oil
- to taste Salt
- to taste Black pepper
- to taste Optional chili oil
- for garnish Optional fresh cilantro (chopped)
Instructions
1. Prep all vegetables: Slice the baby bok choy in half lengthwise, julienne the carrot, slice the shiitake mushrooms, and mince the garlic. Grate the ginger and chop the scallions.
2. Soak and/or cook the rice noodles according to the package instructions. Once cooked, drain and set aside.
3. In a large pot, heat the toasted sesame oil over medium heat. Add the ginger and garlic. Sauté for 1-2 minutes until fragrant.
4. Add the shiitake mushrooms and cook for another 3-4 minutes until softened.
5. Pour in the vegetable broth and soy sauce. Bring the broth to a gentle boil.
6. Choose your version: For the soy-based vegetarian version, proceed to Step 7. For the miso vegan version, ladle out 1/2 cup of hot broth into a small bowl, whisk in the miso paste until smooth, and set aside to add at the end.
7. Add the baby bok choy and carrots to the pot. Simmer for 5 minutes until the vegetables are tender yet crisp.
8. Gently fold in the silken tofu cubes and allow them to warm through for 2 minutes.
9. For the vegan version, turn off the heat and stir in the miso slurry prepared earlier.
10. Taste and adjust the seasoning with salt and black pepper, as needed.
11. To serve, divide the cooked rice noodles among bowls. Ladle the hot broth, tofu, and vegetables over the noodles.
12. Garnish with scallions, optional chili oil, and fresh cilantro. Serve hot and enjoy!
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2269 mg | 99% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.7 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 213 mg | 16% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
