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Home » Soups » Vegetable Tofu and Sotanghon Soup

Published: Oct 5, 2012 · Modified: Feb 5, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Vegetable Tofu and Sotanghon Soup

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This Vegetable Tofu and Sotanghon Soup is a perfect one pot meal that is not just delicious but is very filling. A wonderful vegetarian noodle soup recipe that is a great choice for lunch or dinner on a cold winter day.

vegetable tofu and noodle soup in a bowl

On a rainy, gloomy day, when your taste buds crave for something hot and soothing, nothing can be better than a steaming hot noodle soup. This Vegetable Tofu and Sotanghon Soup is an inspiration from Pinoy’s Kitchenette.

I modified the recipe a bit to suit our taste bud. When I was going through the recipe, a couple of things caught my eye. First and foremost it was a vegetarian recipe and the second thing was the soup being a one-pot meal.

Once I decided that I was going to make this noodle soup this week, I researched the Sotanghon and learned that it is a noodle commonly called a cellophane noodle, made of Mung bean starch.

For a protein fanatic like me, this was spot on. You could get these noodles in any of the Chinese stores around. You can substitute it with vermicelli rice noodles if you are unable to find them in the stores near you.

Sotanghon Noodles in a Package

Preparation time – 15 mins
Cooking time – 40 mins
Difficulty level – easy

Ingredients to make Vegetable Tofu and Sotanghon Soup – (serves 6)

  • Sotanghon noodles – 100 Gms
  • Tofu – 1 block
  • Vegetable stock – 1000 ml/1lt
  • Onion – 1 small (finely chopped)
  • Carrot – 1 medium (finely chopped)
  • Red Bell pepper – ½ (finely chopped)
  • String beans - 10(finely chopped)
  • Cabbage – ¾th cup (finely chopped)
  • Celery stalk – 1 (finely chopped)
  • Garlic – 2 cloves (finely chopped)
  • Ginger – 1 tbsp (finely grated)
  • Soy sauce – 1 tbsp
  • Spring onions – to garnish
  • Salt and pepper – to taste
  • Hot chili sauce – 1 tsp (optional)

Procedure –

  • Cut the tofu into tiny cubes and marinate them in the soy sauce.
Cut tofu in a bowl marinating
  • Heat the oil in a stockpot and add the onion and garlic to it. Sauté it until the onions are translucent.
Saute garlic and onion  in a Stock pot
  • Now add all the chopped vegetables along with the grated ginger and cook them until the vegetables are slightly cooked and soft (about 10 mins).
Add chopped vegetable in a stock pot
Add vegetable stock , salt and pepper and boil it
  • Now add the vegetable stock, salt and pepper and bring it boil. Simmer for about 5 mins.
Simmer the ingredients
  • Add the marinated tofu and the sotanghon noodles and again simmer for about 10 mins. If adding the hot sauce add it at this stage and then simmer.
Add the noodles' in a pot
Adding the sauce
  • Garnish with the spring onions and serve the Vegetable Tofu and Sotanghon Soup hot.
vegetable tofu and noodle soup in a Bowl with plate

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Vegetable Tofu and Sotanghon Soup in a Bowl

Vegetable Tofu and Sotanghon Soup

A perfect one pot meal that is not just delicious but is very filling. A wonderful vegetarian soup recipe that is a great choice for lunch or dinner on a cold winter day.
0 from 0 votes
Print Pin Rate
Course: Soups
Cuisine: Asian
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 People
Calories: 125kcal
Author: Sandhya Ramakrishnan

Equipment

  • Stock pot
  • bowl
  • spatula

Ingredients

  • 100 gms Sotanghon noodles
  • 1 block Tofu
  • 1000 ml Vegetable stock
  • 1 small Onion Finely chopped
  • 1 medium Carrot Finely chopped
  • ½ Red Bell pepper Finely chopped
  • 10 String beans Finely chopped
  • ¾ cup Cabbage Finely chopped
  • 1 Celery stalk Finely chopped
  • 2 cloves Garlic Finely chopped
  • 1 tbsp Ginger Finely grated
  • 1 tbsp Soy sauce
  • to garnish Spring onions
  • to taste Salt and pepper
  • 1 tsp Hot chili sauce Optional

Instructions

  • Cut the tofu into tiny cubes and marinate them in the soy sauce.
  • Heat the oil in a stock pot and add the onion and garlic to it. Sauté it until the onions are translucent.
  • Now add all the chopped vegetables along with the grated ginger and cook them until the vegetables are slightly cooked and soft (about 10 mins).
  • Now add the vegetable stock, salt and pepper and bring it boil. Simmer for about 5 mins.
  • Add the marinated tofu and the sotanghon noodles and again simmer for about 10 mins. If adding the hot sauce add it at this stage and then simmer.
  • Garnish with the spring onions and serve the Vegetable Tofu and Sotanghon Soup hot.

Nutrition

Calories: 125kcal | Carbohydrates: 22g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 900mg | Potassium: 228mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2445IU | Vitamin C: 19mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Shanti Chauhan says

    June 04, 2020 at 3:09 pm

    Hi I’m really impressed with your recipes and quite excited to try them out. Secondly I am impressed with the simplicity of cooking which is well explained with related visuals. Excellent. One little observation . There is too much repetition of the same in text and photos.

    Reply
  2. Adam Prowse says

    October 01, 2013 at 2:55 pm

    Good recipe to make vegetables tofu and sotanghon noodle soup, it's my favorite one.
    It's looks very tasty and delicious. I was looking for such a such recipe that can help me through the pics, and instruction to make vegetables tofu noodle soup, finally I found it here. I will try it very soon.

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    Reply
  3. Shirataki Noodles says

    February 22, 2013 at 9:28 am

    Looking very delicious & fantastic..i will going to make this in weekends!!

    Reply
  4. Nivedhanams Sowmya says

    October 05, 2012 at 4:02 am

    very comforting soup!!!
    Sowmya
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    Reply
    • My Cooking Journey says

      October 05, 2012 at 8:30 pm

      Thanks Sowmya 🙂 My seven yr old loved it and took it to school today for lunch...So, this recipe is a keeper 🙂

      Sandhya

      Reply
  5. Meena B says

    October 05, 2012 at 5:17 am

    sure looks like one pot meal and very fulfilling one and healthy too

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    Reply
    • My Cooking Journey says

      October 05, 2012 at 8:31 pm

      Meena,
      It was definitely a one pot meal. We had this and a toast for dinner last night 🙂

      Sandhya

      Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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