As the weather is getting colder, what better way than enjoying a filling and satisfying soup on the cold dark evenings.

This soup is full of protein, iron & vitamins therefore 100% nourishing and of course 100% plant based.

It is easy to make in 30 minutes and worth a go for those hungry nights.

Serves 4


250g bag organic spinach (wash if not already washed)
400g firm tofu, drained of all excess water, cut into bite-size cubes
2 medium carrots, peeled and grated
2 cups chestnut mushrooms, peeled and sliced
4 pints of vegetable stock (made from freshly boiled vegetables or you can use 4 veggie stock cubes and 4 pints of filtered water)
400g rice noodles (100g per person) – any noodles you like can be used i.e. Udon (wheat), Buckwheat, Brown rice
2 tbsp of soya sauce (I use Braggs which is a natural Amino acid and can be found in health food stores)
1/2 cup fresh coriander, chopped (for serving)
Sunflower oil for frying
1 lime, quartered (for serving)

Tofu Crumb Coating
1/4 cup gluten free flour
1/4 cup gluten free breadcrumbs
1/4 tsp turmeric powder
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp smoked paprika (optional)
1/8 tsp dried chilli flakes (optional)
1/4 tsp toasted sesame seeds
3 pints of vegetable stock (see below for link on how to make this – home made)


  1. In a big saucepan add the vegetable stock water, bring to boil
  2. Add grated carrots and turn heat down to simmer for 10 minutes
  3. Meanwhile in a frying pan, add 2 tbsp of sunflower oil and 2 tbsp of soya sauce and fry the mushrooms, until all the liquid has evaporated and mushrooms are cooked.  Remove mushrooms, put in a bowl and leave to one side
  4. In a large frying pan, add 6 tbsp of sunflower oil and heat
  5. In a bowl, add all the ‘crumb’ ingredients and mix
  6. Once the oil in the frying pan has heated up, coat each tofu piece in the crumb mixture and put in the frying pan to brown on all sides, approx. 2 minutes each side.  Once the tofu has cooked, lay on on plate that has been covered with a  piece of kitchen paper to soak up excess oil
  7. In the stock soup water, add the noodles and cook for 10 minutes, then add the spinach and cook for a further 2 minutes, until spinach has wilted
  8. Lay out 4 big soup bowls and equally divide the noodle and spinach soup
  9. Top with mushrooms
  10. Top with the tofu pieces (approx. 6 per person and rest can be used for munching later or great the next day in a salad)
  11. Add a sprinkling of fresh coriander and top with a 1/4 fresh lime piece per bowl


To make home-made vegetable stock Click Here


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