GF Vegan Chinese Noodle Soup (30-Min Recipe)

Extra firm tofu. The ingredient that adds most of the protein (13 g per serving) and texture to the soup. I use extra firm tofu because it maintains its structure during cooking (and you can easily find it at every grocery store).

Cornflour. To crisp up the tofu when frying.

Chinese five-spice powder. It’s a Chinese spice blend made of ingredients like star anise, fennel, cinnamon, cloves, and Sichuan peppercorn. I used it for a warm and slightly peppery flavour in the soup.

Large onion (diced small). To create a savoury base. I used yellow onions because they caramelise beautifully. You will also notice how perfectly they blend into the broth.

Ginger (fresh, grated) and garlic cloves (crushed). The powerful combo. The soup would actually lack its depth without these two.

Peanut butter. I like thick, creamy soups—and peanut butter helps with that. It adds the perfect smooth texture. Be sure to use an unsweetened version, so you don’t disrupt the savoury flavour profile.

Carrots (sliced thinly). For a crunchy bite. I used regular orange carrots, found at every grocery store. If you want a more colourful soup, try rainbow carrots (yellow, purple, and white).

Stock with Marmite or yeast extract. Chinese soup is incomplete without an umami flavour!

Tamari. Again, for the umami flavour. You can also use soy sauce if you’re not looking for a gluten-free Chinese soup recipe.

Chinese cooking wine. I add it early in the cooking process to allow the alcohol to cook off. It brings excellent depth to the base!

Agave or maple syrup. Balances the flavours.

Tabasco. To introduce a hint of spice. Any hot pepper sauce works, though.

Mixed oyster & shiitake mushrooms. For that meaty soup flavour… without actual meat.

Samphire. A popular ingredient for seafood dishes, but tastes great in this soup, too!

Red chillies (diced small). I like to make my recipes presentable, hence the reason why I tossed in some red chillies (and, of course, for a bit of heat too).

Noodles. Makes the dish so satisfying, so hearty. For gluten-free noodle soup, use Shirataki or rice noodles.

Baby Pak Choi (a leafy green vegetable). For some greens and crunch. Leave whole if small, or chop larger ones. Bok choy is perfect for this dish, too.

Lemon juice (freshly squeezed). Lime juice works, too. The purpose is to add a refreshing touch.

Spring onions, aka scallions (chopped small). I add this towards the end for that crunchy bite.

Coriander (cilantro), chopped. You’re going to use it as a topping, so you’d want it to be fresh.

Salt and pepper.