Spicy Vegan Noodle Soup with Tofu and Dumplings
- Plantiful Palate
- 20 minutes ago
- 7 min read
When it's freezing cold outside, all you want is a bowl that wakes you up a little and soothes you at the same time, the kind that feels like a pause from the day but still delivers real excitement. This Spicy Vegan Noodle Soup does exactly that: glossy chilli broth that clings to bouncy noodles, tender bok choy wilting into the heat, golden tofu soaking up every drop, and soft handmade dumplings that make you slow down and actually enjoy your dinner. The magic here is in how the flavours build. Garlic and ginger sizzle in chilli oil, creating that base note of warmth that makes vegan Asian recipes so deeply satisfying. There's brightness from the greens, richness from the broth, and just enough heat to clear your head without overwhelming anything else.
This works as a quick weeknight dinner when you're craving something with actual flavour, or as part of your vegan meal prep since it keeps beautifully and tastes even better the next day. The dumplings can be frozen ahead, the broth comes together in under 30 minutes, and the toppings are completely flexible based on what you've got. It's naturally plant-based and fits seamlessly into gatherings where some guests follow lacto vegetarian recipes, because nobody's going to miss anything when the bowl tastes this good. It's the sort of vegan comfort food that doesn't apologize for being indulgent while somehow still feeling light and nourishing.
Recipe:
Serves: 4
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Ingredients:
For the dumplings:
120 g firm tofu
80 g finely chopped mushrooms
1 small carrot, grated
2 spring onions, finely sliced
1 tbsp soy sauce
1 tsp grated fresh ginger
1 clove garlic, finely grated
1 tsp sesame oil
20 to 24 round dumpling or gyoza wrappers
For the broth:
1 tbsp neutral oil
3 cloves garlic, finely chopped
2 cm piece fresh ginger, finely chopped
1 tbsp chilli oil with some of the crunchy bits
1 tbsp soy sauce
1 tbsp rice vinegar
1 litre vegetable stock
1 tsp sugar or maple syrup
Salt to taste
For the noodles and toppings:
250 g flat rice noodles or wheat noodles
280 g firm tofu, pressed and cut into thick slices
1 tbsp neutral oil
2 to 3 heads baby bok choy, halved lengthways
3 spring onions, thinly sliced on the diagonal
1 red chilli, thinly sliced
Extra chilli oil, to finish
Method:
Crumble the tofu for the dumpling filling into a bowl. Add the chopped mushrooms, grated carrot and sliced spring onions. Season with soy sauce, ginger, garlic and sesame oil, then mix until everything is evenly combined and the mixture feels slightly sticky when pressed together.
Lay a dumpling wrapper on your palm. Place a small spoonful of filling in the centre, dip your fingertip in water and run it around the edge. Fold the wrapper over the filling to make a half moon and pinch the edges together, pleating if you like. Repeat until you have used all the filling.
Bring a large pot of water to a gentle boil. Add the dumplings in batches and cook for 3 to 4 minutes until they float to the surface and the wrappers look slightly translucent. Lift them out with a slotted spoon and set aside on a plate brushed with a little oil so they do not stick.
In a wide frying pan, warm 1 tablespoon of neutral oil over medium heat. Add the sliced tofu pieces and cook for 3 to 4 minutes on each side until golden with a light crust. Remove from the pan and keep to one side.
For the broth, heat 1 tablespoon of neutral oil in a large saucepan. Add the chopped garlic and ginger and cook for 1 to 2 minutes until fragrant but not browned. Stir in the chilli oil, soy sauce and rice vinegar, letting them sizzle briefly.
Pour in the vegetable stock and add the sugar or maple syrup. Bring to a gentle boil, then lower the heat and simmer for 5 to 10 minutes so the flavours meld. Taste and adjust the seasoning with extra soy sauce, salt or chilli oil as you like.
While the broth simmers, cook the noodles in a separate pot according to the packet instructions until just tender. Drain and rinse briefly under warm water to prevent sticking.
Add the bok choy halves to the simmering broth and cook for 2 to 3 minutes until the stems are just tender and the leaves are still bright green.
To assemble, divide the cooked noodles between four deep bowls. Ladle over the hot broth, making sure each bowl gets a portion of bok choy. Arrange the golden tofu slices and a few dumplings in each bowl.
Top with sliced spring onions and fresh red chilli. Finish with a little extra drizzle of chilli oil if you love heat, then serve immediately while everything is piping hot.
Love the cooking, hate the cleanup?
If you've ever talked yourself out of trying a new recipe because the thought of scrubbing another blender full of cashew cream made you want to cry, I get it. Plant-based cooking is incredible, but let's be honest, the tahini coated food processor, the nutritional yeast everywhere, the stack of cutting boards, it adds up fast. The Capsule dishwasher has become my secret weapon: a compact, portable countertop unit that needs no plumbing and fits right next to your sink. Fill the tank, load everything from your blender to your biggest pan, press start. 15 minutes later, it's all sterilized and dry.
What makes it a game changer? It fits in nearly every kitchen, uses less water than hand-washing, and honestly, it's removed that voice in your head that says "maybe just get takeout tonight." When the barrier between you and that exciting new recipe is just the cleanup, having this on your counter changes everything. Worth checking out if you're curious.
Why it works for plant-based cooking:
🥘 Handles the sticky stuff - tahini bowls, nut milk blenders, nutritional yeast everywhere
🌱 More sustainable than hand-washing - uses a fraction of the water
⏱️ Quick cycle between recipe steps - need that food processor bowl back? 15 minutes
📦 Compact and portable - sits on your counter, move it anywhere, even take it with you
🧘 Actually enjoy cooking again - the mental load of cleanup disappears
Additional Tips:
Pressing the tofu for the topping helps it brown nicely and soak up flavour from the broth.
Work with a few dumpling wrappers at a time and keep the rest covered with a clean cloth so they do not dry out.
If you prefer a milder bowl, use less chilli oil in the broth and let people add extra at the table.
Rice noodles give a soft, silky texture, while wheat noodles feel more bouncy. Use whichever suits your favourite style of vegan Asian recipes.
The broth tastes even better after resting for a short while, so you can make it ahead and reheat gently when you are ready to assemble.
Find pairing ideas and more vegan Asian recipes at Plantiful Palate
Alternative Cooking Methods:
Pan fried dumplings: instead of boiling, crisp the dumplings in a little oil until the bottoms are golden, then add a splash of water and cover briefly to steam.
Shortcut version: use good quality vegan dumplings from the freezer section and cook them directly in the broth until tender.
Extra protein: add edamame beans or a spoonful of peanut butter to the broth for a richer bowl.
Milder broth: swap some of the chilli oil for toasted sesame oil and use a smaller amount of gochugaru or mild chilli flakes.
Allergy information / alternatives:
Gluten free: use gluten free tamari instead of soy sauce and choose rice noodles and gluten free dumpling wrappers.
Nut free: this recipe is naturally nut free as written. If you add toppings like crushed peanuts, keep them on the side for anyone with allergies.
Soy free: replace tofu in the topping with extra vegetables such as roasted mushrooms and use a soy free seasoning such as coconut aminos instead of soy sauce.
Nutritional Information (per serving):
Calories: 520
Protein: 22 g
Carbohydrates: 68 g
Fat: 16 g
Sugar: 6 g
Salt: 3.2 g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
For more bold vegan recipes and quick vegan Asian recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based asian recipes at home that are easy, accessible, and full of flavour.
Vegan Noodle Soup FAQs
❓ How do I make a restaurant style spicy vegan Asian noodle soup at home?
Building flavour in layers is key. Aromatic garlic and ginger, chilli oil, soy sauce and a good vegetable stock create a deep broth that feels like your favourite noodle bar but uses only plant based ingredients.
❓ Can I make this vegan noodle soup ahead for meal prep?
You can cook the broth, tofu and dumplings in advance and keep them in the fridge. Cook the noodles just before serving and reheat the broth so the texture stays fresh.
❓ What noodles work best for vegan recipes like this?
Flat rice noodles give a soft slurpable texture, while wheat noodles feel chewier. Both are great, so choose whichever fits the style of vegan Asian recipes you enjoy most.
❓ How spicy is this vegan noodle soup?
At the written quantities it has a gentle to medium heat. If you love spice, add more chilli oil and extra fresh chilli on top. For a milder bowl, reduce the chilli oil and skip the sliced chilli garnish.
❓ Can I skip the dumplings and just make tofu noodle soup?
Yes. The broth and noodles with tofu alone still make a satisfying bowl. The dumplings are a lovely extra for nights when you want something a little more special.
❓ How can I add more vegetables to this vegan noodle soup?
Try adding sliced shiitake mushrooms, baby corn or shredded cabbage to the broth. They simmer quickly and soak up the chilli garlic flavour beautifully.
❓ Can I freeze leftovers of this soup?
The broth, tofu and dumplings freeze well, but noodles can become soft. For best results, freeze the broth components without noodles and add freshly cooked noodles when you reheat.
If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.
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