Soul-Warming Vermicelli Tofu Soup: A Cozy Recipe

This Japanese Vermicelli Tofu soup takes less than 10 minutes to prepare and contains tofu, soft tofu, mushrooms, vermicelli noodles, and green onions. The noodles are cooked in a broth flavored with mirin-sake until they are soft. The broth should be piping hot. Add a little water and add the remaining ingredients, including the tofu. Serve hot.

Vermicelli Tofu Soup Recipes

Japanese Vermicelli Tofu Soup

This soup is simple to make and simply wonderful in itstaste. It takes 30 minutes or less to prepare. From the tofu to the cellophanenoodles to the mushrooms and scallions, this soup is simmered in a brothinfused with mirin and sake, with delicious results.

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Course: Noodle, Soup

Cuisine: Japanese

Diet: Vegan

Keyword: tofu, tofu soup, vermicelli

CookingStyle: Boiling

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories: 193kcal

Author: James Anderson

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Equipment

medium saucepan

Ingredients

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• 3 sliced scallions
• 2 ounces noodles Chinese vermicelli
• 2 ounces enoki mushrooms
• 3 ounces de-stemmed sliced mushrooms, shiitake
• 4 ounces tofu cubed
• 1 tbsp. sake
• 1 tbsp. mirin
• 2 tbsp. soy sauce Japanese
• 1 tbsp. miso paste
• 4 cups chicken stock
• For garnishing: extra scallions and mushrooms

Instructions

• Add sake, mirin, miso paste, soy sauce and chicken stock to medium sized sauce pan. Bring to boil.
• Lower heat. Simmer for a couple minutes.
• Add vermicelli, tofu and mushrooms and return mixture to boil. Lower heat. Simmer for about six more minutes.
• Add scallions. Simmer for two more minutes. Serve.

Video

Notes

If you'd like to add meat to your soup, you can also use chicken broth. The flavor is similar to traditional beef, but it is more mild. You can add chicken pieces or chickpeas. This recipe is fast, easy, and delicious. Whether you prefer beef, pork, or vegetarian, this soup will satisfy your cravings for protein. Just make sure to serve it with some sliced bread and a dipping sauce!

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Nutrition

Serving: 1serving | Calories: 193kcal | Carbohydrates: 25g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 926mg | Potassium: 384mg | Fiber: 2g | Sugar: 6g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Alternative Method: Slow Cooker Vermicelli Tofu Soup

Ingredients:

• 1 cup vermicelli noodles
• 1 block of firm tofu, cubed
• 4 cups vegetable stock
• 2 tablespoons miso paste
• 2 tablespoons soy sauce
• 1 onion, thinly sliced
• 2 carrots, sliced into rounds
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 cup mushrooms, sliced
• 1 cup bok choy, chopped
• Salt and pepper, to taste
• Green onions and cilantro for garnish
• Lime wedges for serving

Instructions:

• Start by preparing your ingredients. Slice the onion, carrots, mushrooms, and bok choy. Mince the garlic, grate the ginger, and cube the tofu.
• In the slow cooker, combine the vegetable stock, miso paste, and soy sauce. Whisk until the miso paste is fully dissolved in the liquid.
• Add the sliced onion, carrots, mushrooms, garlic, and ginger to the broth in the slow cooker. Stir to combine.
• Gently add the cubed tofu to the mixture. Tofu can be delicate, so be careful not to break it apart.
• Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. The slow cooking process allows the flavors to meld together beautifully.
• About 15-20 minutes before serving, add the vermicelli noodles and bok choy to the slow cooker. This will ensure they’re perfectly cooked but not overdone.
• Season with salt and pepper to taste. Remember that the miso and soy sauce already provide saltiness, so adjust according to your preference.
• Once the noodles are tender and the bok choy is wilted, your Vermicelli Tofu Soup is ready.
• Serve hot, garnished with chopped green onions, cilantro, and lime wedges on the side for that extra zing. Enjoy the convenience of your slow cooker and a delicious, hearty meal!

Tips for making Vermicelli Tofu Soup

Tips and Tricks for the Perfect Vermicelli Tofu Soup

• Choosing Tofu: Opt for firm tofu when making this soup. It holds its shape better during cooking, resulting in a more appealing texture.
• Adjusting Consistency: If you prefer a thicker soup, dissolve more miso paste in a small amount of broth and stir it in. For a thinner consistency, simply add more vegetable stock.
• Balancing Saltiness: Be cautious with the salt, as both miso paste and soy sauce contain salt. Taste the soup before adding extra salt and adjust accordingly.
• Cooking Noodles Separately: If you’re making a large batch of soup that will be consumed over several days, consider cooking the vermicelli noodles separately and adding them to each bowl just before serving. This helps prevent them from becoming mushy over time.
• Customize with Vegetables: Feel free to customize your Vermicelli Tofu Soup by adding your favorite vegetables. Snow peas, spinach, or bean sprouts are excellent choices.
• Flavor Enhancement: Enhance the soup’s flavor with a drizzle of sesame oil just before serving. It adds a delightful aroma and depth to the dish.
• Garnish Creatively: Experiment with garnishes. Try toasted sesame seeds, crushed peanuts, or even a dash of Sriracha sauce for an extra kick.

Serving Suggestions

• Classic Bowl: Serve the soup in individual bowls, garnished with fresh cilantro, chopped green onions, and a lime wedge for that traditional touch.
• Family-Style: Bring the pot to the table and let everyone serve themselves. This is a great option for family gatherings or casual dinners with friends.
• Appetizer Cups: Serve smaller portions in appetizer cups for a dinner party. It’s an elegant way to kick off your evening.
• Add Fresh Herbs: Consider a plate of fresh Thai basil, mint leaves, and bean sprouts on the side. Diners can add these herbs to their soup, customizing the flavor to their liking.
• Pair with Spring Rolls: Vermicelli Tofu Soup pairs beautifully with spring rolls or summer rolls, offering a well-rounded Asian culinary experience.
• Beverage Pairing: Accompany the soup with a cold ginger iced tea, a lemongrass-infused drink, or a light lager to complement the flavors.

Frequently Asked Questions about Vermicelli Tofu Soup

• Can I make this soup in advance? How should I store it?Yes, you can prepare Vermicelli Tofu Soup in advance. Store the broth and tofu separately from the noodles and vegetables. Keep them in airtight containers in the refrigerator. When ready to serve, reheat the broth and assemble the soup with fresh noodles and vegetables.
• Can I use a different type of noodle in this soup? Absolutely. Feel free to experiment with different types of noodles, like rice noodles or glass noodles. Cook them according to the package instructions and add them to the soup just before serving.
• Is this soup suitable for vegetarians or vegans? Yes, this soup can be vegetarian or vegan depending on the type of miso paste you use. Ensure the miso paste is free from animal-based ingredients for a vegan version.
• What can I do if my tofu is too soft or falls apart during cooking? To prevent overly soft tofu, handle it gently when cutting and stirring into the soup. If it does break apart, don’t worry; it will still add wonderful flavor and creaminess to the broth.
• Can I freeze Vermicelli Tofu Soup for later? Freezing the soup is possible, but it’s best to freeze the broth separately. Noodles and vegetables don’t freeze well, so add them fresh when you’re ready to enjoy your frozen soup. Reheat the broth and assemble the rest for a quick meal.

Indulge in Vermicelli Tofu Soup – a delightful Asian delicacy. Learn to make, serve, and savor this comforting dish. Subscribe for more culinary adventures!

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.