Rice Cooker Asian Noodle Soup with Tofu
Transform your favorite kitchen gadget into a soup-making powerhouse with this Rice Cooker Asian Noodle Soup with Tofu. Packed with tender rice noodles, golden sautéed tofu, and vibrant vegetables like baby bok choy and carrots, this one-pot recipe is a quick and satisfying way to enjoy a flavorful, homemade meal. A fragrant broth infused with garlic, ginger, soy sauce, sesame oil, and a touch of miso paste comes together effortlessly in your rice cooker, making it a perfect option for busy weeknights or cozy dinners. With minimal prep and just 20 minutes of cooking time, this vegan-friendly dish is warm, nourishing, and customizable—add a dash of chili sauce for heat or extra veggies for color and crunch. Serve steaming hot and garnish with green onions for a comforting bowl of goodness that’s as easy as it is delicious.
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Recipe Information
Ingredients
- 200 grams firm tofu
- 120 grams rice noodles
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon ginger
- 2 cloves garlic
- 2 small heads baby bok choy
- 1 medium carrot
- 2 stalks green onion
- 1 tablespoon miso paste
- 1 teaspoon chili sauce (optional)
- 1 tablespoon neutral oil (e.g., vegetable oil)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Press the tofu for 10 minutes to remove excess moisture, then cut it into 1-inch cubes.
Turn on the rice cooker and set it to the 'Sauté' or 'Cook' mode. Add the neutral oil and let it heat up.
Add the tofu cubes and sauté for 3-4 minutes until golden on all sides. Remove the tofu and set aside.
Add minced garlic and grated ginger to the rice cooker pot. Sauté for 1 minute until fragrant.
Pour the vegetable broth into the rice cooker and bring it to a gentle boil.
Stir in the soy sauce, sesame oil, miso paste, and chili sauce (if using) until fully dissolved.
Peel and julienne the carrot. Chop the baby bok choy into bite-sized pieces and slice the green onions thinly.
Add the rice noodles, carrot, bok choy, and tofu to the broth. Stir gently to combine.
Close the rice cooker lid and let the soup cook for 8-10 minutes, or until the rice noodles are tender.
Season the soup with salt and black pepper to taste. Adjust seasoning if needed.
Ladle the noodle soup into bowls and garnish with sliced green onions.
Serve hot and enjoy your comforting Rice Cooker Asian Noodle Soup with Tofu.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5811 mg | 253% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 23.3 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 726 mg | 56% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2911 mg | 62% | |
*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.
