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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
  • 0.5 cup soy sauce or tamari
  • 2 teaspoons curry powder
  • 2 tablespoons minced ginger
  • 6 cloves garlic
  • 2 large carrots
  • 6 cups sliced baby bok choy
  • 2 bunches scallions
  • 1 package (14-ounce) extra-firm tofu
  • 2-3 ounces thin brown rice noodles
  • 1 cup kimchi


  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.