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 soups (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
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.
Frequently asked questions
How long does Kelp Noodle Soup with Tofu and Bok Choy take to make?
Total time is about 20 minutes (10 min prep + 10 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 Kelp Noodle Soup with Tofu and Bok Choy?
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 kelp noodles from drying out.
Can I substitute ingredients in Kelp Noodle Soup with Tofu and Bok Choy?
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 Kelp Noodle Soup with Tofu and Bok Choy 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 Kelp Noodle Soup with Tofu and Bok Choy vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Classic comfort food. The tofu added great texture and the bok choy kept its crunch.
- ★★★★★
My kids asked for seconds! The kelp noodles were perfectly chewy and the broth was so clear and fresh.
- ★★★★☆
Tasted great overall, but the kelp noodles took longer to soften than the recipe said.
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