Coconut Tofu Noodle Soup

This comforting bowl is full of flavour and lots of nutrients. It’s surprisingly easy to whip up and will give you a very warm, happy tummy for hours!

Serves: 3


  • 3 tsp sesame oil
  • 100g rice noodles
  • 300g tofu, pressed and diced
  • 2 tsp miso paste
  • 3 tsp dark soy sauce
  • 1 large brown onion, diced
  • 1 tsp chopped garlic
  • 1 tbsp minced ginger
  • 1 red chilli, chopped
  • 2 tbsp thai green curry paste
  • 1 red pepper chopped
  • 300g diced butternut squash
  • 1 large carrot, chopped
  • 1 can coconut milk
  • 2 tbsp tomato puree
  • 3 spring onions
  • Small handful of fresh coriander



  1. Cook noodles according to instructions and set aside
  2. Heat 1 tsp sesame oil and fry the tofu with the soy sauce and miso paste, set aside once done
  3. In a large pan, heat the remaining sesame oil and add the onion, garlic, ginger, 3/4 of the chilli (save the remander to garnish) and curry paste. Fry for 3-4 minutes before adding the pepper, squash and carrot. Fry again for a couple of minutes
  4. Add the can of coconut milk, then fill the empty can half way with water and add this too, along with the tomato puree and bring to the boil
  5. Turn down the heat and cover the pan for about 10 minutes, allowing the veg to soften, then remove the lid, turn the heat up and gently boil for a further 10 mins
  6. Check to see if the veg is cooked, and if it is add in the spring onions, tofu and noodles, stir and plate up!
  7. Garnish with chilli, corriander and spring onions

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