Mushroom & Tofu Noodle Soup
This soup comes together fast and is full of umami! There is enough goodness in here to call it a complete meal! With plant-based protein from tofu and mushrooms, and spinach for vitamins and essential minerals, this is the perfect, go-to quick & easy meal!
Directions
- Using a large pot over medium-high heat sauté the onions in the sesame oil until they begin to soften, about 3 minutes, then add the garlic and continue to sauté another minute.
- Add in the mushrooms and cook down until the release most of their water and begin to brown slightly, about 5-7 minutes.
- Pour in the broth and water and bring to a boil, then reduce heat to low and simmer 5 minutes. Add in the noodles and allow them to soften a minute before stirring in the spinach. Once the spinach has wilted, gently stir in the tofu, turn off heat and let sit about 3 minutes before serving.
- Drizzle with sriracha and garnish with your choice of green onions, red chilies and dry seaweed. Enjoy!
Recipe Tips
- If you like it spicy, try adding ¼ to ½ cup of kimchi for a spicy Korean twist.
- Use whatever mushrooms you have, or try a mix of shiitake, oyster and enoki for a truly epic umani taste.
- You can also use dried mushrooms, just hydrate them for about 30 minutes or until soft, save the soaking water and use it to replace the water in the recipe, just measure how much you have so you still end up adding 3 cups of liquid to the soup.
Recipe Made With
Campbell’s® Concentrated Vegetable Broth
Did you make this?
Follow Us
CAMPBELL'S NEWSLETTER
Sign up for the newsletter to get inspiring recipe
ideas delivered straight to your inbox
FOLLOW US
Stay inspired with easy and delicious
meal ideas wherever you are