Tofu “Chicken” Noodle Soup Recipe

I’m excited to share my Tofu Chicken Noodle Soup recipe that combines herbs, tofu, fresh vegetables, and a squeeze of lemon to reveal a surprising twist on a classic.

Jump to Recipe

I love playing with expectations, and this Tofu “Chicken” Noodle Soup is one of my favorite stunts. I wasn’t convinced tofu could stand in for the traditional version, until it browned and soaked up the depth of a good vegetable broth.

It’s familiar but a little sly, like a trick that surprises you into loving it. Folks call it my Tofu Noodle Soup and it lives on my list of Vegan Soup Recipes because it actually satisfies, even when i’m too tired to cook.

Try it when you want something honest, a bowl that makes you look twice.

Ingredients

Print Recipe (No Advertisments)

tofu: Soft but firm, soaks up broth, adds protein and chewy comforting texture.
Carrots: Sweet, earthy, add fiber and color, they soften and sweeten the broth.
Celery: Crunchy aromatics, lots of flavor base, gives subtle salty slightly bitter notes.
Garlic: Pungent, sharp, mellow when cooked, gives umami and a warm savory punch.
Vegetable broth: Soul of the soup, carries flavor, low cal, adds depth and warmth.
Egg noodles: Soft starchy comfort, add carbs and mouthfeel, they dont overpower broth.
Lemon juice: Tiny bright acid, cuts richness, lifts the whole bowl, makes it fresher.
Nutritional yeast: Optional cheesy umami, adds B vitamins, gives a mild savory boost.

Ingredient Quantities

14 oz (400 g) extra firm tofu

1 tbsp olive oil

1 medium onion

2 medium carrots

2 celery stalks

3 garlic cloves

1 tsp dried thyme or 1 tbsp fresh thyme

2 tbsp fresh parsley

1 bay leaf

6 cups (1.5 L) vegetable broth

1 tbsp soy sauce or tamari

1 tbsp lemon juice (about 1/2 lemon)

8 oz (225 g) egg noodles

1 tsp poultry seasoning

1 tsp kosher salt

1/2 tsp black pepper

2 tbsp nutritional yeast (optional)

How to Make this

Print Recipe (No Advertisments)

1. Press the 14 oz extra firm tofu for 15 to 20 minutes (wrap in towels and put something heavy on it) then crumble or slice it into bite sized “chicken” pieces; toss with 1 tsp poultry seasoning, a pinch of salt and 1/2 tsp black pepper.

2. Heat 1 tbsp olive oil in a large pot over medium high heat and brown the tofu until golden on both sides, about 6 to 8 minutes; remove and set aside.

3. In the same pot add the diced 1 medium onion, 2 medium carrots (sliced), and 2 celery stalks (sliced); sauté until softened, 5 to 7 minutes, then add 3 minced garlic cloves and 1 tsp dried thyme or 1 tbsp fresh thyme; cook 1 minute more.

4. Pour in 6 cups (
1.5 L) vegetable broth, add 1 bay leaf and 1 tbsp soy sauce or tamari, bring to a simmer and scrape up any browned bits from the bottom of the pot.

5. Add the 8 oz egg noodles to the simmering broth and cook according to package directions until just al dente, usually 6 to 8 minutes; don’t overcook them or they’ll get mushy.

6. About 2 minutes before the noodles are done, return the browned tofu to the pot so it warms through and soaks up flavor.

7. Stir in 1 tbsp lemon juice, 2 tbsp fresh parsley (chopped), and optionally 2 tbsp nutritional yeast for a savory boost; season with 1 tsp kosher salt and more black pepper to taste.

8. Remove and discard the bay leaf, taste and adjust lemon, soy, or salt if needed, then ladle into bowls and serve warm.

Equipment Needed

1. Cutting board and chef’s knife for chopping tofu veg and herbs
2. Kitchen towels or paper towels plus a heavy plate or cans to press the tofu
3. Large pot or Dutch oven to brown the tofu simmer the soup and cook the noodles
4. Wooden spoon or heatproof spatula to scrape browned bits and stir
5. Tongs or a slotted spoon to turn and retrieve tofu pieces
6. Measuring cups and measuring spoons for the broth soy and lemon
7. Garlic press or box grater (or just mince garlic with the knife)
8. Ladle and bowls for serving

FAQ

Q: Do I have to press the tofu?
A: Yes, press for at least 15 minutes so it soaks up flavor and fries better. Wrap tofu in towels and weight it down, or use a tofu press. If you're rushed just pat dry and crumble then fry extra long.

Q: How do I get that "chicken" texture and flavor?
A: Crumble or cube extra firm tofu, toss with poultry seasoning, nutritional yeast and a splash of soy sauce, then pan fry till golden. Baking at 400F for 20-30 min works too. It wont be chicken exactly, but it gives a chewy savory bite.

Q: Can I make this vegan or gluten free?
A: Yes. Use egg-free noodles or pasta for vegan, and swap regular soy sauce for tamari plus gluten free noodles to be gluten free. The recipe already uses vegetable broth so thats fine.

Q: Can I make it ahead or freeze it?
A: You can make the soup ahead and refrigerate 3 to 4 days. For freezing, leave the noodles out and freeze the broth and tofu up to 2 to 3 months, then cook noodles fresh or reheat noodles separately and add when serving.

Q: My soup tastes flat how do I fix it?
A: Add a splash of soy sauce, a squeeze of lemon, or a bit more salt. A spoon of nutritional yeast or extra parsley boosts umami and brightness. Simmer a bit longer to concentrate flavors.

Q: Any reheating tips so tofu doesn't get rubbery?
A: Reheat gently on low, add a little extra broth or water, and avoid long rolling boils. Microwave in short bursts stirring in between also helps, finish with fresh parsley so it feels fresh.

Tofu “Chicken” Noodle Soup Recipe Substitutions and Variations

Tofu (14 oz extra firm): Tempeh, cubed and pan fried for a nutty chew; seitan if you want a meatier bite (not gluten free); or shredded cooked chicken if you arent keeping it vegetarian.
Egg noodles (8 oz): Wide rice noodles or soba noodles, any short pasta like fusilli also works; for lower carbs use spiralized zucchini but add it at the end so it doesn’t get mushy.
Vegetable broth (6 cups): Chicken broth for richer flavor, mushroom or miso broth for extra umami; or use water plus 2–3 bouillon cubes if thats what you have.
Soy sauce or tamari (1 tbsp): Coconut aminos to go soy free, or 1 tsp miso paste dissolved in a little hot broth for depth; Worcestershire works too but it contains anchovy.

Pro Tips

1) Pressing helps but freezing first gives a chewier, more “meaty” tofu. Freeze the block (or at least stick it in the freezer for a few hours) then thaw and press, you’ll notice it soaks up more flavor and holds up better in the soup.

2) Dust the tofu lightly with cornstarch after you season it, it makes the outside crisp up faster and keeps the pieces from getting soggy when they go back in the broth. Also use a hotter pan and dont fuss with it while browning, let a crust form.

3) Cook the noodles separately and only add them to bowls when serving, otherwise they turn mushy if left sitting in the pot. Save a cup of the cooking liquid or broth to loosen the soup if it gets too thick, that starchy water is gold for texture.

4) Layer your seasoning and finish with acid and herbs at the end. A squeeze of lemon (or a little extra soy) right before serving brightens everything, and adding parsley last keeps it fresh.

Tofu "Chicken" Noodle Soup Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m excited to share my Tofu Chicken Noodle Soup recipe that combines herbs, tofu, fresh vegetables, and a squeeze of lemon to reveal a surprising twist on a classic.

Servings

servings

Calories

450

kcal

Equipment: 1. Cutting board and chef’s knife for chopping tofu veg and herbs
2. Kitchen towels or paper towels plus a heavy plate or cans to press the tofu
3. Large pot or Dutch oven to brown the tofu simmer the soup and cook the noodles
4. Wooden spoon or heatproof spatula to scrape browned bits and stir
5. Tongs or a slotted spoon to turn and retrieve tofu pieces
6. Measuring cups and measuring spoons for the broth soy and lemon
7. Garlic press or box grater (or just mince garlic with the knife)
8. Ladle and bowls for serving

Ingredients

14 oz (400 g) extra firm tofu
1 tbsp olive oil
1 medium onion
2 medium carrots
2 celery stalks
3 garlic cloves
1 tsp dried thyme or 1 tbsp fresh thyme
2 tbsp fresh parsley
1 bay leaf
6 cups (1.5 L) vegetable broth
1 tbsp soy sauce or tamari
1 tbsp lemon juice (about 1/2 lemon)
8 oz (225 g) egg noodles
1 tsp poultry seasoning
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp nutritional yeast (optional)

Directions

Press the 14 oz extra firm tofu for 15 to 20 minutes (wrap in towels and put something heavy on it) then crumble or slice it into bite sized "chicken" pieces; toss with 1 tsp poultry seasoning, a pinch of salt and 1/2 tsp black pepper.
Heat 1 tbsp olive oil in a large pot over medium high heat and brown the tofu until golden on both sides, about 6 to 8 minutes; remove and set aside.
In the same pot add the diced 1 medium onion, 2 medium carrots (sliced), and 2 celery stalks (sliced); sauté until softened, 5 to 7 minutes, then add 3 minced garlic cloves and 1 tsp dried thyme or 1 tbsp fresh thyme; cook 1 minute more.
Pour in 6 cups (
5 L) vegetable broth, add 1 bay leaf and 1 tbsp soy sauce or tamari, bring to a simmer and scrape up any browned bits from the bottom of the pot.
Add the 8 oz egg noodles to the simmering broth and cook according to package directions until just al dente, usually 6 to 8 minutes; don't overcook them or they'll get mushy.
About 2 minutes before the noodles are done, return the browned tofu to the pot so it warms through and soaks up flavor.
Stir in 1 tbsp lemon juice, 2 tbsp fresh parsley (chopped), and optionally 2 tbsp nutritional yeast for a savory boost; season with 1 tsp kosher salt and more black pepper to taste.
Remove and discard the bay leaf, taste and adjust lemon, soy, or salt if needed, then ladle into bowls and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.