Asian Beef and Noodle Soup with Tofu
This asian-inspired asian (vegetarian) ready in about 90 minutes pairs beef brisket, tofu, rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300g beef brisket
- 200g tofu
- 200g rice noodles
- 1L broth (vegetable)
- 1 tbsp ginger
- 2 scallions
Instructions
- Step 1: Place the 300g beef brisket and 1L vegetable broth in a large pot. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 1 hour, stirring occasionally, until the beef is fork-tender and the broth is rich and aromatic. Tip: Skim any foam that rises to the surface during simmering to keep the broth clear.
- Step 2: Add the 200g tofu (cut into 1cm cubes) and 200g rice noodles to the pot. Gently stir to combine, then return to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the noodles are tender but still firm to the bite and the tofu is heated through. Tip: Avoid overcooking the tofu to prevent it from falling apart.
- Step 3: Finely slice the 2 scallions and sprinkle them over the soup just before serving. Tip: Add the scallions at the end to preserve their freshness and vibrant color.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Asian Beef and Noodle Soup with Tofu take to make?
Total time is about 90 minutes (20 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Asian Beef and Noodle Soup with Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.
Can I substitute ingredients in Asian Beef and Noodle Soup with Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Asian Beef and Noodle Soup with Tofu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Asian Beef and Noodle Soup with Tofu vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
