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Asian Vegetable Soup with Tofu, Kimchi and Rice Noodles is guaranteed to warm you from the inside out!



Total time

40 minutes






  • 8 cups vegetable broth (or as needed)
  • ½ cup soy sauce or tamari (regular or gluten-free)
  • 2 teaspoons curry powder
  • 2 tablespoons minced ginger
  • 6 cloves garlic (minced)
  • 2 large carrots (shredded or 2 handfuls purchased julienned carrots)
  • 6 cups sliced baby bok choy (about 4 small heads)
  • 2 bunches scallions (white and light green part only, thinly sliced diagonally)
  • 1 package (14-ounce) extra-firm tofu (cut into 1/2-inch cubes)
  • 2 ounces thin brown rice noodles
  • 1 cup kimchi (or to taste)


  1. Combine the broth, soy sauce or tamari, curry powder, ginger, garlic, carrots and bok choy in a large pot. Bring to a boil, cover slightly and simmer until vegetables are just tender, about 8-10 minutes.
  2. Add scallion, tofu, brown rice noodles and kimchi. Bring back to a simmer and cook another 2-3 minutes or until rice noodles are soft.
  3. View the recipe instructions at From a Chef's Kitchen

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