Tofu Noodle Soup

This soup is really easy to make, healthy and very filling. Eating some vegetables in between cupcakes is recommended.

I had bough these in Chinatown months ago and decided I should use them up.

I think it’s Seafood Flavor


Tofu Noodle Soup


1 pack rice noodles and flavoring (I bought mine in Chinatown but anything should do)

1 pack of tofu (drained)

1 cucumber or zucchini

1 pack baby corn

650ml boiling water


  1. Drain the tofu with paper towels and a heavy object on top (10-20 minutes)
  2. Chop the zucchini, baby corn and tofu into blocks. Season as desired (I used Chinese 5 spice powder and salt and pepper). Place in a grill pan on medium heat for 10-20 minutes.
  3. Meanwhile boil the 650ml of water in a saucepan and place the noodles and contents of seasoning packets in. Let noodles boil for about 6 minutes or until tender. The noodle pack came with 2 sets of noodles and 2 flavor packets. I made one set. To make both double the boiling water.
  4. When vegetables and tofu are grilled add them to the pan of noodles and serve!

Best book I ever bought in College (also makes a good door stop) Thanks Keith Brown for writing such a useful book!

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