Vegetarian Mohinga with Tofu and Bamboo Shoots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Burmese-inspired noodle soup featuring silky rice noodles, savory tofu, and fresh bamboo shoots in a lemongrass-infused broth. This asian-inspired soups (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 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.

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

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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Frequently asked questions

How long does Vegetarian Mohinga with Tofu and Bamboo Shoots take to make?

Total time is about 50 minutes (20 min prep + 30 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 Vegetarian Mohinga with Tofu and Bamboo Shoots?

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 rice noodles from drying out.

Can I substitute ingredients in Vegetarian Mohinga with Tofu and Bamboo Shoots?

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 Vegetarian Mohinga with Tofu and Bamboo Shoots 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 Vegetarian Mohinga with Tofu and Bamboo Shoots vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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