I’m a soup person through and through, rain or shine, cold or warm, there’s just something about a bowl of cozy, brothy goodness that feels like home.
This vegan “chicken” noodle soup with tofu is my go-to when I want something light, warm, and comforting. It’s especially perfect for the colder months, but honestly, I’ll enjoy it any time of year.
This vegan chicken noodle soup keeps everything we love about the classic version: a rich broth, hearty veggies, and satisfying noodles, just without the chicken.
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Why Tofu is the Perfect Substitute for Chicken
Tofu is the perfect substitute for chicken, especially in plant-based cooking, thanks to its versatility, protein content, and ability to soak up flavor like a sponge.
Whether you’re making a cozy tofu noodle soup or a spicy stir-fry, tofu easily takes on the taste of whatever marinade or broth it’s paired with.
Extra-firm tofu gives that hearty, chewy bite similar to cooked chicken, making it especially satisfying in comforting, savory dishes. It’s also affordable, easy to find, and packed with nutrients like iron and calcium (when fortified).
Plus, tofu is a great way to boost plant-based protein without relying on heavily processed meat alternatives. Pan-fry it until golden, bake it for a crisp edge, or crumble it into stews—it adapts to whatever you’re craving.
If you’re skipping meat, tofu isn’t just a stand-in. It’s a staple that deserves a spot in your weekly rotation.
Why You’ll Love This
- It’s the perfect vegan chicken noodle soup. Made with simple, whole ingredients, this soup keeps everything we love about the original version—minus the chicken.
- It’s quick, easy, and weeknight-friendly. This one-pot recipe takes about 40 minutes from start to finish and uses pantry staples.
- It’s packed with bold, nostalgic flavor. With bouillon cubes, dried herbs, garlic, and lemon juice, every spoonful delivers big comfort.
Ingredients & Substitutions
- Extra-Firm Tofu: This tofu holds its shape well and absorbs the broth beautifully, giving the soup a hearty bite. If extra-firm isn’t available, firm tofu can be used for a softer texture.
- Soy Sauce: Adds rich, umami flavor to the tofu, helping to season it before it's added to the soup. You can also use tamari, coconut aminos, or liquid aminos for a similar effect.
- Olive Oil: Used to sauté the vegetables and brown the tofu, adding flavor and preventing sticking. Any neutral-flavored oil like canola or avocado oil can work in its place.
- Onion: Provides a sweet and savory base for the soup, enhancing the depth of flavor. Yellow, red, or white onions all make great options.
- Carrots: These add a pop of natural sweetness and color to the soup. Fresh or frozen carrots both work well here.
- Celery: Brings a classic aromatic flavor that’s essential to traditional chicken noodle soup. It also adds texture and light crunch.
- Salt: Helps bring out the natural flavors of the other ingredients. Adjust to taste, especially after adding the bouillon.
- Garlic: Adds warmth and depth to the broth while boosting its overall savory profile. Garlic is also known for its immune-supporting properties.
- Water: Acts as the base for the soup, allowing all the other flavors to meld together. It’s simple but essential for a balanced broth.
- Bouillon: Not-Chick’n Edward & Sons Bouillon Cubes create a broth that mimics the comforting taste of traditional chicken soup. The Garden Veggie flavor is another great option for a slightly different spin.
- Bay Leaves: Adds an earthy, herbal note that rounds out the broth. Be sure to remove them before serving.
- Black Pepper: Adds a subtle kick and complements the garlic and herbs. You can adjust the amount depending on your spice preference.
- Dried Parsley: Enhances the soup with fresh, herbaceous flavor and a touch of color. If using fresh parsley, double the amount for a more vibrant taste.
- Cayenne Pepper: Brings a gentle heat that balances the soup’s savory notes. Omit it if you prefer a milder soup.
- Noodles: Use your favorite pasta or soup noodle to customize the dish to your liking. For a gluten-free version, go with gluten-free noodles.
- Lemon Juice: A splash of lemon juice at the end brightens up the entire soup. It adds just enough acidity to bring the flavors together.
Step-By-Step Recipe
- Cook the tofu. Marinate tofu in soy sauce for 5 minutes, then cook in oil until golden brown. Set aside.
- Sauté the vegetables. In a large pot, cook onions, carrots, and celery until tender. Add garlic and cook until fragrant.
- Simmer the soup. Add water, bouillon, spices, tofu, and noodles. Simmer until noodles are al dente, then stir in lemon juice and serve.
Tips for the Best Tofu Noodle Soup
- Use extra-firm tofu for the best texture. It holds up better and crisps nicely when sautéed or air-fried.
- Add the noodles at the end. This helps them stay firm and prevents overcooking.
- Don’t skip the lemon juice. It enhances the flavor and brightens the whole dish.
- Taste the broth before serving. Adjust salt, herbs, or lemon juice as needed.
- Use quality bouillon. The Not-Chick’n variety brings that comforting, nostalgic chicken flavor to this vegan chicken noodle soup.
What to Serve with Tofu Noodle Soup
This vegan chicken noodle soup is light, soothing, and incredibly satisfying on its own, but it pairs well with a variety of sides.
For something heartier, try a sandwich, warm baguette, biscuits, or vegan garlic bread.
For something lighter, roasted veggies, a crisp cucumber salad, or saltine crackers are perfect. It also pairs well with air fryer red potatoes for a more filling meal.
How to Store Tofu Noodle Soup
To keep leftovers fresh, store the soup and noodles separately in airtight containers. They’ll last in the fridge for 3–4 days. This prevents the noodles from soaking up too much broth and getting soggy.
For freezing, allow the soup to cool to room temperature. Transfer to the fridge to chill, then move to freezer-safe containers. When ready to eat, thaw overnight in the fridge and reheat on the stovetop until warmed through.
Recipe FAQs
No, chicken broth is made from animal products. Vegans should choose plant-based alternatives like vegetable broth, mushroom broth, or miso mixed with water for similar flavor.
Use aromatics like garlic and onion, add herbs, spices, and umami-rich ingredients like soy sauce, miso, or tomato paste. A splash of vinegar or lemon juice also boosts flavor.
Vegetable broth, miso broth, or a mix of water, soy sauce, and herbs can replace chicken broth and still add plenty of savory depth to soups.
Egg-free noodles like ramen, soba, or wide wheat noodles work well. They hold their shape in broth and pair nicely with tofu’s texture.
Cook noodles separately and add them when serving. This keeps them from soaking up too much broth and becoming too soft or mushy.
More Cozy Recipes with Tofu
Vegan “Chicken” Noodle Soup with Tofu
Ingredients
- 14 ounces extra-firm tofu or firm tofu, cubes
- 2 tablespoons soy sauce
- ¼ cup olive oil 1 tablespoon used for tofu, the rest for soup
- 1 onion chopped
- 4 carrots sliced
- 2 celery ribs sliced
- Salt
- 6 garlic cloves crushed
- 10 cups water
- 3 bouillon cubes
- 2 bay leaves
- ½ black pepper
- 2 tablespoons dried parsley
- ¼ teaspoon cayenne pepper
- 8 ounces noodles
- 1 tablespoon lemon juice
Instructions
- Chop the tofu into 1-inch cubes. Pour the soy sauce over the tofu and gently toss until evenly coated. Let it marinate for 5 minutes.
- In a non-stick pan or skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the tofu cubes. Cook until browned on all sides, turning occasionally. Remove from the pan and set aside.
- To air-fry the tofu: Toss the marinated tofu with 1 tablespoon of olive oil. Air-fry at 400°F for 10 minutes, shaking the basket halfway through.
- In a Dutch oven over medium heat, add the remaining olive oil. Sauté the onion, carrots, and celery with a pinch of salt for 4–5 minutes, until tender. Stir in the crushed garlic and cook for 30 seconds, until fragrant.
- Add the water, bouillon cubes, bay leaves, black pepper, dried parsley, and cayenne pepper. Bring to a boil, then reduce the heat to a simmer. Cover and simmer for 15 minutes.
- Add the noodles and cooked tofu. Increase the heat to medium-high and bring to a boil. Cook uncovered for about 10 minutes, or until the noodles are al dente. Stir in the lemon juice.
- Serve hot, garnished with parsley or your choice of herbs.
Notes
- Extra-firm tofu was used in this recipe. However, firm tofu may be used - the texture may be a little softer. Feel free to go for tofu-free alternatives like chickpeas or plant-based chicken.
- Go for your soup noodle of choice!
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