Sometimes you are craving something healthy, comforting, warming, and super delicious. This is exactly what this soup is about!

Inspired by a Vietnamese soup called “Nui”, this incredibly rich vegetable broth comes with macaroni, tofu, carrots, and sautéed mushrooms. It’s easy, versatile, and makes the perfect family dinner!

This recipe is so easy to make it almost doesn’t require any instructions. Plus it makes use of very basic ingredients, yet yields a super tasty soup!

We first sautée our aromatics in a pot: onion, garlic, and your favorite mushrooms. Next, pour in water and add the remaining vegetables. I went with a combination of white radish, carrot, and corn. The radish becomes super tender and absorb all the flavors of the broth, while the carrot and corn bring natural sweetness.

For extra protein, I added tofu. Since we add the tofu at the beginning of cooking, we don’t need any marinade, it will naturally soak up the broth, resulting in a soft and juicy texture. You could use vegan chick’n if you want a more meaty texture.

Then, let it simmer for about 1 and 1/2 hour to get a deep and rich broth. It may sound like a long time, but by cooking the broth that long, it really gets time to develop a deep flavor.

Cook your macaroni, divide into bowls, and pour in the piping hot broth over it. Garnish with fresh cilantro, a sprinkle of black pepper, and enjoy!

I hope you will love this family dish, it’s no only healthy and easy to prepare, but it also tastes amazing! Plus it is a bit sweet so kids should love it too!

For more soup recipes, check out this Vegan Kimchi Noodle Soup, Buffalo Sweet Potato Soup, or this Vegan Bun Bo Hue!

Let me know in the comments if you try this recipe!

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