This soup is inspired by a Vietnamese dish called “Mì vịt tiềm”, which is traditionally a duck soup that is flavored with soy sauce, ginger, five-spice, and mushrooms. Here, I went with tofu as the main protein source and a flavorful and aromatic vegetable broth. This rich and fragrant soup will definitely warm you up!
It starts with the broth that literally takes 10 minutes to prepare. You fill a pot with water and then add the vegetables: onion, carrot, white radish, and corn for more sweetness. Let simmer for 45 minutes to give the broth a rich flavor.
Next, it’s time to add the aromatics. We have mushrooms that bring umami, anis, and cinnamon to give the broth an authentic flavor and some five-spice powder. To season, I went with soy sauce as well as coconut sugar for a subtle sweetness.
Now onto the tofu! It is marinated in a simple combination of soy sauce, ginger, coconut sugar, and sriracha if you want some heat.
For the add-ins, we have sautéed Pak Choy (feel free to use your favorite greens), noodles, fried shallots, and freshly chopped cilantro for extra flavor.
This noodle soup is very aromatic and has a wonderful smell. It’s easy, warming, and makes the perfect weeknight dinner!
Let me know in the comments if you try this recipe!
- 6 cups (1,4L) of water
- 1 medium white radish (daikon)
- 1 carrot
- 1 medium onion
- 1 ear of corn
- 1 tbsp (15ml) soy sauce
- 2 tsp coconut sugar (or regular sugar)
- 1/2 tsp salt
- 4 dried shiitakes
- 2 whole anis
- 1 cinnamon bark
- 1/4 tsp five-spice powder
- 1 block (250g) of tofu
- 1 tbsp soy sauce
- 1-inch ginger, finely minced
- 1 tsp (5ml) oil
- 1 tsp coconut sugar
- 1/4 tsp five-spice powder
- 1/2 tsp sriracha (optional)
- 7 ounces (200g) dry noodles
- 2 pak choy (or your favorite greens)
- fresh cilantro, fried shallots
- Start by preparing the vegetables: peel and cut the radish and carrot into 1-inch thick slices. Peel the onion and cut it into quarters. Wash the corn and cut it into 1-inch thick slices as well.
- Pour 6 cups of water in a large pot. Add the vegetables and bring to a boil. Lower to a simmer, cover, and let simmer for about 45 minutes.
- In the meantime, prepare the tofu. Pat it dry and press it between sheets of kitchen paper towel to remove excess moisture. Cut the tofu into thick slices (or cubes) and transfer to a large dish or bowl. Add the soy sauce, minced ginger, oil, sugar, and five-spice powder. Stir to coat the tofu with the marinade. Let it marinate at least 30 minutes. Before serving, heat about one tablespoon of oil in a large skillet. Once hot, add the tofu with the marinade and sautée for 5-8 minutes, or until golden brown, flipping regularly to cook it on each side.
- After 45 minutes, add the soy sauce, coconut sugar, salt, dried shiitakes, anis, cinnamon, and five-spice to the pot. Let it simmer for another 15 minutes. Next, discard the whole spices as well as the corn. The broth is now ready, remove from heat and cover to keep hot.
- Cook the noodles according to the package instructions, and sautée your vegetables.
- Divide the cooked noodles between three serving bowls, top with the greens, sautéed tofu, and pour the hot broth over it. Serve immediately topped with fresh cilantro and fried shallot.
If gluten-free, use tamari or gluten-free soy sauce.
- Serving Size: 1 (with tofu and noodles)
- Calories: 402
- Sugar: 7.9g
- Fat: 6g
- Carbohydrates: 79.4g
- Fiber: 6.8g
- Protein: 13g