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Rich Vegetable Macaroni Soup

Rich Vegetable Macaroni Soup

Author: Thomas
Vietnamese-inspired soup that comes with sautéed mushrooms, carrots, tofu, and cilantro. Rich, healthy and so flavorful! It makes the perfect family dinner!
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 30 mins
Course Soup
Cuisine Vietnamese
Servings 3
Calories 288 kcal


  • 1 tablespoon oil
  • 1 onion minced
  • 4 cloves of garlic minced
  • ½ cup diced mushrooms
  • 5 cups of water
  • 1 medium white radish daikon, peeled and sliced into ½-inch slices
  • 1 medium carrot peeled and sliced into ½-inch slices
  • ½ ear of corn sliced into 1-inch slices
  • 2 blocks of tofu (about 250g) (fried tofu is better), diced
  • 1 and ¼ teaspoon sea salt
  • 2 tablespoon sugar
  • ½ teaspoon soy sauce
  • ¼ cup chopped cilantro
  • optional: ground black pepper for topping
  • 1 cup dry macaroni


  • In a large saucepan or pot, heat the oil over medium heat. Once hot, add the onion, garlic, and mushrooms. Sautée for 5-7 minutes, or until onions start to brown a bit.
  • Next, pour in the water and add the sliced radish, carrot, corn, and tofu. Add the salt, sugar, and soy sauce. Cover and let it simmer for about 1 hour and a half. Taste and adjust seasonings if needed. Stir in the chopped cilantro and remove from heat.
  • Cook the macaroni in a large pot of water according to the package instructions.
  • To serve, divide the cooked macaroni between 3 serving bowls and pour the piping hot broth over it. Add some of the radish, mushrooms, carrots, and tofu. Garnish with more fresh cilantro, and serve immediately!
  • This soup will keep for up to 3 days in the refrigerator, I recommend cooking the noodles just before serving.


Serving: 1 gCalories: 288 kcalCarbohydrates: 45.7 gProtein: 13.2 gFat: 8.8 gFiber: 5.9 gSugar: 12.9 g
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