Vegetarian Mohinga with Tofu and Bamboo Shoots

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Burmese-inspired noodle soup featuring silky rice noodles, savory tofu, and fresh bamboo shoots in a lemongrass-infused broth. This Asian-inspired soup recipe (vegetarian, gluten-free), ready in about 50 minutes, pairs rice noodles, firm tofu, bamboo shoots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 20 min Cook: 30 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 4 cups vegetable broth, 1 cup coconut milk, 2 chopped lemongrass stalks, 1 inch sliced galangal, and 1 tsp miso paste. Simmer gently for 15 minutes to infuse flavors, stirring to dissolve the miso.
  2. Step 2: Add 14 oz cubed tofu and 1 cup sliced bamboo shoots to the pot. Simmer for 10 minutes until tofu is heated through and bamboo shoots are tender.
  3. Step 3: Cook 8 oz rice noodles according to package directions until al dente. Drain and rinse under cold water to prevent sticking.
  4. Step 4: Divide cooked noodles among bowls. Ladle the hot broth with tofu and bamboo shoots over the noodles. Garnish with 1/4 cup chopped cilantro and serve immediately.

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