Quick Korean Tofu and Rice Noodle Soup Recipe
A simple, homestyle soup with delicate tofu, rice noodles, and vegetables in a light yet distinctly aromatic broth. In Korea, similar soups often appear as a quick weekday lunch or dinner when there’s no time for long cooking. The flavors are mild, but thanks to soy sauce and sesame the soup still has depth and a pleasant, gentle warmth.
This soup combines the comfort of a simple homemade broth with the lightness of tofu and rice noodles, making it both easy to digest and satisfying. It’s quick to prepare, uses basic pantry ingredients, and still delivers a distinctly Korean-style flavor profile with soy sauce, sesame, garlic, and ginger.
Chef's tips
Use firm or extra-firm tofu so it holds its shape in the soup. Lightly pressing the tofu in paper towels before cutting helps it absorb flavor without falling apart. Taste the broth before adding extra salt, as soy sauce is already salty. If your broth is mild, you can deepen the flavor with a splash more soy sauce or a small amount of miso paste.
How to serve
Serve the soup in deep bowls so the noodles and tofu are fully submerged in the broth. Add extra toppings like sliced chili, more toasted sesame seeds, or a drizzle of sesame oil for richness. A side of kimchi or lightly pickled vegetables adds crunch and acidity that balance the gentle broth.
Ingredients
- tofu - 200 g
- rice noodles - 120 g
- vegetable broth - 1 l
- napa cabbage - 100 g
- carrot - 1 piece
- onion - 0.5 piece
- soy sauce - 2 tablespoon
- sesame oil - 1 teaspoon
- garlic - 2 piece
- ginger - 1 cm
- chives - 2 tablespoon
- sesame seeds - 1 tablespoon
- salt - 0.25 teaspoon
- white pepper - 0.13 teaspoon
Preparation
- Pat the tofu dry with paper towels and cut it into cubes about 1.5 cm on each side.
- Place the rice noodles in a bowl and cover with boiling water. Set aside for 5–7 minutes, until they soften. Then drain and rinse with cold water to keep them from sticking together.
- Peel the carrot and slice it into thin half-moons. Slice the napa cabbage into strips. Cut the onion into thin slices. Finely chop or grate the garlic and ginger.
- Heat the sesame oil in a pot over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and turns slightly translucent but does not brown.
- Add the garlic and ginger and fry for about 30 seconds more, until they become very fragrant.
- Pour in the vegetable broth, add the carrot, and bring to a boil. Cook over medium heat for 5 minutes, until the carrot slightly softens.
- Add the napa cabbage, tofu cubes, and soy sauce. Cook for another 3–4 minutes, until the tofu is heated through and the cabbage softens slightly but remains springy.
- Add the soaked rice noodles to the pot, stir, and cook for another 1–2 minutes, just until the noodles are heated through.
- Season the soup with salt and white pepper to taste. Serve hot, sprinkled with chopped chives and toasted sesame seeds.
Storage
No storage information available for this dish.
This is one of those recipes that’s perfect for busy days: most of the work is just chopping a few vegetables, and the rest comes together in one pot. It’s also very forgiving—feel free to use whatever vegetables you have on hand and adjust the seasoning to your taste.
