Tofu and bean sprout soup with rice noodles

Preparation info
  • Serves


    • Difficulty


Appears in
The Tofu Cookbook

By Becky Johnson

Published 2017

  • About

This light and refreshing soup is very quick and simple to make. The aromatic, spicy broth is simmered first, before adding the tofu, bean sprouts and noodles for very brief cooking. Make sure you use firm tofu because the softer variety will disintegrate during cooking.


  • 150 g/5 oz dried thick rice noodles
  • 1 litre/


  1. Place the noodles in a bowl and pour over enough boiling water to cover. Soak for 10–15 minutes, until soft. Drain, rinse and set aside.
  2. Meanwhile, place the stock, red chilli, soy sauce, lime juice, sugar, garlic and ginger in a wok over a high heat. Bring to the boil, cover, reduce to a low heat and simmer gently for 10–12 minutes.
  3. Add the drained nood