Kelp Noodle Soup with Tofu and Bok Choy
A light, savory soup featuring delicate kelp noodles and silken tofu, simmered in a fragrant dashi broth with fresh bok choy. This Asian-inspired soup recipe (vegan), ready in about 20 minutes, pairs kelp noodles, silken tofu, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 8 oz kelp noodles
- 14 oz silken tofu
- 3 cups vegetable broth
- 2 cups bok choy
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp ginger
- 2 green onion
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Equipment for this recipe
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Instructions
- Step 1: Bring 3 cups vegetable broth to a gentle simmer in a medium pot over medium heat.
- Step 2: Add 8 oz kelp noodles and cook for 2 minutes until tender but still firm. Add 14 oz silken tofu (cubed), 2 cups bok choy, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp minced ginger to the pot. Simmer for 5 minutes until bok choy is wilted and flavors are blended.
- Step 3: Remove from heat and stir in 2 green onions (sliced). Serve hot.
