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Tofu Vegetable Noodles Soup (Dòufu cài tāngmiàn)

by Shara Ng
This recipe is provided by Brother Adso

It is a warming, nutritious, and quick throw-together soup. Like a wonderful mixed noodles (lo mein), but with less oil and in stock..
Total Time
30 min

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Ingredients for 2 (1-3 bowls) Servings

  • 1 (12 ounce) package
    frozen leaf spinach or chopped spinach
  • 3/4 cup
    frozen broccoli florets
  • 1/2 cup
    sliced frozen carrots
  • 1/2 cup
    sliced mushrooms
  • 1/4 cup
    water chestnut
  • 1/4 cup
    bamboo shoot
  • 12 ounces
    lite silken extra firm tofu or firm tofu, pressed and drained
  • 1/2 tbsp
    fresh garlic
  • 1/2 tbsp
    grated fresh ginger (optional) or pureed fresh ginger (optional)
  • 1 tsp
    Chinese five spice powder (or 2 tablespoons Sichuan sauce or chili paste)
  • 2 tsp
    sesame oil or chili oil
  • 1 tbsp
    soy sauce
  • 2 cups
    vegetable stock or oriental vegetable stock
  • 2 cups
    cooked whole wheat noodles (linguini, rice noodles, whatever)


  • Preparation Time
    15 min
  • Cooking Time
    15 min
  • Total Time
    30 min

Goes Great with


  1. 1. Bring stock to a roiling boil.
  2. 2. Add spices to taste. For a hotpot style soup, use ginger, garlic, Sichuan sauce or chili paste, and chili oil.
  3. 3. Add noodles and cubed tofu, simmer a few minutes to allow flavors to blend and noodles to cook partway while you get vegetables together.
  4. 4. Add all vegetables, excluding spinach.
  5. 5. Simmer.
  6. 6. Add spinach, simmer until just tender.
  7. 7. Serve hot.


Goes Great with

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