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See 5 recipes Download free cookbookGinger-Lime Glass Noodle Soup with Tofu
Ginger-Lime Noodle Soup
A fragrant vegetable broth filled with tender glass noodles, crisp bok choy, golden tofu, mushrooms, and a bright ginger-lime finish.
Prep Time:25 minCook Time:25 minTotal Time:50 minServings:4Difficulty:Easy
This clear, aromatic soup builds depth from browned shiitake mushrooms, ginger, garlic, and scallion whites rather than a long simmer. Crisp-edged tofu makes it substantial, while bok choy and carrot keep each bowl fresh and colorful.
Glass noodles soften quickly and continue absorbing liquid after cooking, so they are soaked separately and added near the end. This keeps the strands springy and the broth clean instead of overly starchy.
Soy sauce supplies savoriness, but lime juice is what brings the broth into focus. Add it off the heat so its brightness remains distinct, then adjust the final balance with a little more soy sauce or lime to suit your broth.
Divide the noodles among wide bowls before ladling over the hot soup. Fresh cilantro, scallion greens, and toasted sesame seeds add contrast at the table, making this an especially good dinner for cool evenings without feeling heavy.
Nutrition (per serving)
Calories:360 kcal
Protein:14 g
Carbs:47 g
Fat:14 g
Directions
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1
Place the glass noodles in a large heatproof bowl and cover with very hot water. Soak for 8 to 10 minutes, until flexible but still slightly firm. Drain, rinse under cool water, and snip the noodles once or twice with kitchen scissors.
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2
Pat the tofu thoroughly dry. Toss it gently with the cornstarch until lightly coated on all sides. Heat 2 tablespoons neutral oil in a Dutch oven over medium-high heat, add the tofu in one layer, and cook for 7 to 9 minutes, turning occasionally, until crisp and golden. Transfer to a plate.
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3
Add the remaining 1 tablespoon neutral oil and the shiitakes to the pot. Cook over medium-high heat for 4 to 5 minutes, stirring only occasionally, until the mushrooms are browned at the edges and have released their moisture.
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4
Lower the heat to medium. Add the ginger, garlic, and scallion whites; cook for 45 seconds, stirring constantly, until fragrant but not browned.
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5
Pour in the vegetable broth and scrape up the flavorful browned bits from the bottom. Add the carrot, bring to a gentle boil, then reduce the heat and simmer for 4 minutes.
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6
Add the bok choy, soy sauce, and sesame oil. Simmer for 2 to 3 minutes, until the stems are crisp-tender and the leaves have wilted. Return the golden tofu to the pot and warm it for 1 minute.
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7
Remove the pot from the heat and stir in the lime juice. Taste the broth and adjust with an extra splash of soy sauce for saltiness or lime juice for brightness if needed.
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8
Divide the drained glass noodles among four bowls. Ladle the hot broth, vegetables, mushrooms, and tofu over the noodles, then finish with cilantro, scallion greens, and toasted sesame seeds.
Ingredients
- Dried Mung Bean Glass Noodles:7 ounces
- Extra-Firm Tofu, Drained and Cut into 3/4-Inch Cubes:14 ounces
- Cornstarch:2 tablespoons
- Neutral Cooking Oil:3 tablespoons
- Fresh Shiitake Mushrooms, Stems Removed and Caps Sliced:6 ounces
- Fresh Ginger, Finely Grated:1 1/2 tablespoons
- Garlic, Minced:3 cloves
- Scallions, White and Green Parts Separated and Thinly Sliced:4 pieces
- Low-Sodium Vegetable Broth:7 cups
- Carrot, Cut into Thin Matchsticks:1 large piece
- Baby Bok Choy, Leaves Separated and Large Stems Halved:4 heads
- Low-Sodium Soy Sauce:3 tablespoons
- Toasted Sesame Oil:1 teaspoon
- Fresh Lime Juice:3 tablespoons
- Fresh Cilantro Leaves:1/2 cup
- Toasted Sesame Seeds:2 teaspoons
Tips & Notes
- Do not boil the soaked noodles in the broth; adding them to each bowl prevents them from becoming overly soft in leftovers.
- Pressing the tofu for 15 minutes before cutting helps it brown more quickly, but careful blotting also works when time is short.
- Store leftover noodles separately from the broth and combine them only when reheating.
