Hearty and comforting protein-rich noodle soup with the refreshing flavors of lemon and cilantro! Call it veggie and tofu ramen or noodle soup, make sure to make in large quantity as you can’t stop with one bowl.
As the temperature slowly drops, it’s time for some warm and cozy food. Earlier I shared one-pot South Indian-style spinach rice, and now it’s time for some soup – Lemon-coriander tofu noodle soup.
I have made this soup multiple times now, and every time I make it, it just vanishes in no time as we all go for seconds and thirds. Ok, we love our noodle soup – be it thukpa or khao soi or this tofu noodle soup. It’s a perfect and easy dinner that you can make in 30 minutes.
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Veggie Ramen
You can also call this veggie ramen. We are topping up the lemony cilantro broth with tofu and noodles. The broth is not heavy, and it’s very light and flavorful.
I made this soup with a handful of pantry staples, and you don’t need any exotic ingredients, maybe except for the ramen. I used Costco’s organic millet and brown rice ramen, making this soup gluten-free (make sure to use gluten-free soy sauce or tamari) and wholesome.
What I like about this lemon-cilantro tofu noodle soup is,
- It’s light yet filling.
- It is made with pantry staples.
- Minimal chopping involved
- Wholesome, nut-free, and of course, vegan.
- Easy to customize.
- An easy one-pot recipe.
Ingredients required and substitutions.
Oil – I used peanut oil for this recipe. You can use sesame oil or any neutral-flavored oil of your choice.
Green onions: Green onions add a nice flavor to this soup. We need one bunch, and we use both green and white parts.
Ginger and garlic: I used an equal measure of grated ginger and garlic. Instead of finely chopping, I prefer grated ones for this soup.
Cilantro: It’s one of the key ingredients. We need one whole bunch of cilantro, approx 75 grams. Make sure you rinse the cilantro thoroughly and drain the water. We use the stems also in this soup. Discard the hard parts of the stem but keep the tender ones.
Water: Instead of vegetable broth, I went with plain water for this soup and let the flavors of lemon and cilantro shine.
Salt, pepper, and soy sauce: I am not going behind complex flavors here. So kept the flavors simple with salt, ground pepper, and soy sauce. You can sriracha too for added spice and kick.
Tofu: I added tofu for the protein. Instead of tofu, you can add cooked beans of your choice. Edamame works well in this soup.
Lemon: It is yet another key ingredient in this soup recipe. We use both lemon zest and lemon. You need 2 to 2.5 tbsp of lemon juice, and I wouldn’t recommend adding more.
Noodles/Ramen: I used the Lotus brand organic brown rice and millet noodles to keep gluten-free. (Not sponsored). You can use noodles or your choice. Make sure to cook the noodles as per the package instructions.
Dietary specifications
As I mentioned before, this noodle soup is vegan and nut-free. You can either use gluten-free soy sauce or tamari instead of regular soy sauce for a gluten-free version.
While you can serve the soup on its own as a meal, there is no harm in serving it with a side of roasted/steamed/stir-fried vegetables or bread.
Batching cooking
Like any other noodle soup, as the noodles soak more, the soup becomes thick and the noodles slightly mushy. If you plan to batch cook, I recommend preparing the broth without adding noodles, tofu, and lemon juice. Then cook the noodles separately as per the package instructions and let them cool and store.
Before serving, take the required amount of the broth and add the cooked noodles and tofu and reheat. Add the lemon juice and serve warm.
Now without any further ado, let’s see how to make this delicious lemon-cilantro tofu noodle soup.
Watch me make the soup
Lemony cilantro tofu noodle soup recipe with step-wise pictures
- Heat a wide pan or Dutch oven and add the oil. When the oil is hot, add green onions, garlic, and ginger. Saute over medium heat until the garlic turns deep golden brown.
- Now add the water, salt, ground pepper, soy sauce, and the chopped cilantro. Mix well and cover and cook for 10 minutes. Let the flavors of cilantro seep in.
- After 10 minutes, remove the lid and add the tofu cubes and lemon zest. Mix well and cover, and cook again for 5 minutes over medium heat.
- After 5 minutes, remove the lid and gently mix.
- Place the noodle cake into the soup and let it cook for 2 minutes.
- Then gently break the noodles. Simmer the soup until the noodles are soft (3 to 4 minutes).
- Then turn off the heat. Let the soup rest for two to three minutes, and then add the lemon juice. Mix well, garnish the soup with the green onions and serve the soup hot.
Recipe notes
- The noodles/ramen cooking time might vary depending upon the variety. Please check the instructions in the package and adjust accordingly.
- You can use vegetable broth instead of plain water, but as I wanted to let the flavors of cilantro shine, I did not use any broth.
- Adjust the salt and pepper to taste. If you like a spicy soup, you can add a tsp or two of sriracha too.
Explore other vegetarian soup recipes
I love soups irrespective of the season. I have quite a few vegetarian soup recipes that are delicious, easy-to-make, and quite filling too. Check out the popular soup recipes from my archives.
Loved this recipe?
If you try this Lemon CilantroTofu Noodle Soup, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.
📖 Recipe
Lemon Cilantro Tofu Noodle Soup
Equipment
- Saucepan or kadai or Dutch oven
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 1 tbsp oil
- 26 gram green onions chopped reserve the green part to garnish
- 2 garlic cloves 8 grams, grated
- 8 grams ginger grated
- 4 cups water
- 75 grams cilantro cleaned, chopped stems included
- 1.5 tsp salt or to taste
- 1 tsp ground pepper or to taste
- 1 tsp soy sauce
- 200 grams tofu pressed and cut into bite-sized cubes
- ½ tsp lemon zest
- 144 grams noodles two cakes of Costco’s organic brown rice, and millet noodles
- 2.5 tbsp lemon juice
Instructions
- Heat a wide pan or Dutch oven and add the oil. When the oil is hot, add green onions, garlic, and ginger. Saute over medium heat until the garlic turns deep golden brown.
- Now add the water, salt, ground pepper, soy sauce, and the chopped cilantro. Mix well and cover and cook for 10 minutes. Let the flavors of cilantro seep in.
- After 10 minutes, remove the lid and add the tofu cubes and lemon zest. Mix well and cover, and cook again for 5 minutes over medium heat.
- After 5 minutes, remove the lid and gently mix.
- Place the noodle cake into the soup and let it cook for 2 minutes.
- Then gently break the noodles. Simmer the soup until the noodles are soft (3 to 4 minutes).
- Then turn off the heat. Let the soup rest for two to three minutes, and then add the lemon juice. Mix well, garnish the soup with the green onions and serve the soup hot.
Video
Notes
- The noodles/ramen cooking time might vary depending upon the variety. Please check the instructions in the package and adjust accordingly.
- You can use vegetable broth instead of plain water, but as I wanted to let the flavors of cilantro shine, I did not use any broth.
- Adjust the salt and pepper to taste. If you like a spicy soup, you can add a tsp or two of sriracha too.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
This soup surely sounds so exotic Srividhya, so healthy and so vibrant for sure…
Thanks :-)
We love this soup too! Your soup is ultimate comfort bowl for soup season. Delicious soup!
Thanks a lot.