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Asian "Chicken" Noodle Soup(Vegetarian)

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“Originally from Better Homes and Gardens, this has been changed to make it vegetarian. I hope you enjoy! Inspiration from delish dish.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 (14 ounce) cans reduced-sodium vegetable broth (about 3-4 cups)
  • 1 cup water
  • 3 ounces dried udon noodles or 3 ounces soba noodles, broken in half
  • sweet red pepper, bias-sliced into bite-size strips
  • 13 cup sliced green onion
  • 1 tablespoon white miso
  • 1 tablespoon grated fresh ginger
  • 18 teaspoon crushed red pepper flakes
  • 1 12 cups chopped firm tofu, chopped into small, bite-sized strips
  • 1 cup fresh snow pea pods, halved crosswise (or 1/2 of a 6-ounce package frozen snow pea pods, thawed and halved crosswise)
  • 1 carrot, sliced into ribbons using vegetable peeler
  • crushed red pepper flakes (optional)
  • sriracha hot sauce (optional)

Directions

  1. In a large saucepan combine broth and water. Bring to boiling. Add noodles. Return to boiling; reduce heat. Cover and simmer for 6 minutes.
  2. Stir in sweet pepper, onions, miso, ginger, and the 1/8 teaspoon crushed red pepper.
  3. Add tofu. Return to boiling. Reduce heat; simmer, covered, 3 minutes. Stir in pea pods. Simmer, uncovered, for 1 minute more or until pea pods are crisp-tender.
  4. Ladle soup into bowls.
  5. Garnish with additional crushed red pepper, if desired.
  6. Serve with sriracha sauce and enjoy!

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