This vegan soup recipe combines inspirations from the California roll, delightful Asian-inspired broth and fresh veggies. It’s also easy to make and doesn’t require any hard to find ingredients.
- 2 quarts water
- ½ medium onion chopped
- ¼ cup soy sauce
- 3- inch piece fresh ginger root thinly sliced
- 2 teaspoons Hoisin Sauce
- 1 teaspoon salt
- 8 ounces rice noodles
- 8 ounces firm tofu
- 1 cup sliced mushrooms
- 1 cup bean sprouts
- 2 medium scallions finely chopped
- 1 large avocado diced
- 1 medium carrot grated
- Sesame seeds optional
Combine the broth ingredients in a large pot and bring to a boil. Reduce to a simmer and cook uncovered for 20 minutes or until the liquid is reduced by about 1/3.
Bring a pot of water to a boil and cook the rice noodles according to package directions. Timing will vary based upon thickness of the noodles. Rinse, drain and set aside.
Pan sear the tofu in a medium non-stick pan over medium-high heat for 2-3 minutes each side and then dice. Alternatively, you can just add the tofu fresh.
Divide the noodles evenly in large soup bowls. Strain the broth and pour over the noodles. Top with the garnishes and serve.
Tip #1: If you do not have Hoisin Sauce substitute 2 teaspoons agave or sugar and a pinch of finely ground clove. This substitute is just for this recipe and not a recipe for making homemade Hoisin Sauce.
Tip #2: Use ¼ teaspoon powdered ginger to replace fresh.