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    Tofu Noodle Soup with Cilantro and Lime

    • Comfort Food
    • Products
    • Medium Firm Tofu
    • Collection

    More comforting than chicken noodle soup, this fragrant and flavourful tofu and vegetable soup is satisfying and easy to make.



    1 pkg Sunrise Medium Firm Tofu , diced
    ¼ cup Olive Oil
    1½ tsp Chili Powder
    1½ tsp Ground Cumin
    1 tsp Salt
    ½ tsp Black Pepper
    ½ tsp Hot Pepper Flakes
    Pinch of Ground Cinnamon
    1 stalk Celery , diced
    ½ cup Onion , diced
    2 cloves Garlic , minced
    1 tbsp. Fresh Thyme , finely chopped
    2 Carrots , diced
    8 cups Vegetable Broth
    1 tbsp. Ground Tumeric
    2 Bay Leaves
    5 oz Egg Noodles
    2 cups Packed Thinly Sliced Kale , stems removed
    ¼ cup Fresh Cilantro , finely chopped
    1 tsp Lime Zest , freshly grated
    ¼ cup Lime Juice , freshly squeezed
    2 tbsp. Toasted Sesame Seeds


    1. In large saucepan set over medium-high heat, heat oil. Cook tofu, chili powder, cumin, salt, black pepper, hot pepper flakes and cinnamon, stirring occasionally, for 3 to 5 minutes or until well coated and fragrant.
    2. Add celery, onion, garlic and thyme. Cook, stirring occasionally, for 2 to 3 minutes or until vegetables are starting to soften.
    3. Stir in carrots, broth, turmeric and bay leaves; bring to a boil. Cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender.
    4. Stir in egg noodles and kale; cook, stirring occasionally, for 5 to 6 minutes or until noodles are tender and kale is wilted. Discard bay leaves.
    5. Stir in cilantro, lime zest and lime juice. Divide among bowls and garnish with sesame seeds.

    For a spicy finish, serve with a drizzle of harissa sauce or habanero hot sauce.

    Best made with: