Gingery tofu and rice noodle soup

Prep 10 min
Total 30 min
Serves 4



4 cups
medium leeks, white and light green parts only, chopped
2 tbsp
minced fresh ginger
125 g
350 g
extra-firm tofu, drained and diced
1 tbsp
low-sodium soy sauce
2 cups
2 cups
fresh bean sprouts, or pea shoots
1/4 cup
chopped basil, mint or cilantro
lime wedges, optional


  • BOIL broth with water, leeks, cinnamon and ginger in a large pot. Reduce heat to medium. Gently boil for 10 min. Remove and discard cinnamon stick. Stir in noodles, tofu and soy. Cook until noodles are tender, about 10 min. Stir in spinach during the last min of cooking.
  • DIVIDE soup among 4 bowls. Top with bean sprouts and cilantro. Serve with lime wedges squeezed overtop.


Calories 303, Protein 18 g, Carbohydrates 47 g, Fat 7 g, Fibre 4 g, Sodium 943 mg. Excellent source of vitamin A

Chatelaine Quickies: Gingery tofu and rice noodle soup

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