Vegan Bok Choy Tofu Noodle Soup Bowls

This bok choy, tofu and noodles soup is so tasty, it is easy, simple and fast to make and is satisfying for dinner, and something you can definitely serve to non vegan company with confidence.

It’s restaurant quality… my family says.  ♥

Bok Choy goes so great with tofu, and soy sauce, and ginger.  A medium tofu (softer than firm) works best in the soup because it has a complementary soft texture to the stiffer bok choy and carrots.

See my article All About Tofu for tofu tips.

The texture combinations when you enjoy a spoonful of this, are truly excellent.

This soup will fill you up without filling you out…

Jump to Recipe

Whole Baby Bok Choy

For this tofu soup recipe I used  “Shanghai Bok Choy” it is larger than baby bok choy, but not full size.

Full size and baby bok choy will work as well.  Cut bite size pieces – whatever kind of bok choy you use.

Bok choy is a nice mild addition to many dishes,  and it is very healthy for you.

Bok Choy is a great source of calcium – did you know?

  • One cup of bok choy contains the same amount of calcium as a glass of cow’s milk, due to having a better calcium absorption rate (in the 50–60% range, where calcium from milk is 30-40%).  See this article for more about calcium absorption.
  • The best sources of calcium come from the earth, in foods such as kale, broccoli, bok choy, and Brussels sprouts.  As a bonus, these vegetables are high in vitamin K, which is also important for strong bones.
  • Not that you have to worry, there is no need to specifically target calcium sources in your diet; a diverse, whole-foods, plant-based diet will provide all of the calcium you need.

In one study, fruit and vegetable intake was positively associated with bone density.

My bok choy was very clean, not much dirt trapped under the stalks.

I chopped it like this, then put it in a large colander and gave it a rinse in the sink before adding it to the bubbling broth.

Chopped Bok Choy
bowls of asian tofu soup

If you don’t have spaghettini you can use whole grain spaghetti, it will take a few more minutes to cook, but thicker noodles are fun too, right?

I used canned mushrooms because I wanted to use staple ingredients that most people have in the kitchen.  If you use fresh or dried mushrooms it will make this soup even more delicious for you.

Adding the tofu to the soup
Add cubed medium tofu near the end, and gently stir through the soup.

Chop your dried seaweed (optional) before you add it.

Seaweed contains iodine – an essential nutrient for health.

Crumbled dried nori seaweed

Sprinkle some chili peppers in your bowl, or leave it mild and add a bit more soy sauce instead.


Enjoy!  Soup is On! 🙂

Crushed Red Pepper - Spicy


Bok Choy Tofu Noodle Soup Vegan

Bok Choy Tofu Vegan Soup

Course: Main Course, Soup
Cuisine: Asian
Prep Time: 22 minutes
Cook Time: 8 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 192 kcal
Author: Jeanette Whitten

Spaghettini noodles are thinner than spaghetti, and cook in 6-8 minutes, so this soup is fast to make, plus, the noodles make it familiar and appealing to kids. The tofu adds substance and you can be sure it will fill you up as a main dish.


  • 4 cups (1L) vegetable broth
  • 6 cups (1.5L) water
  • 195 g whole wheat spaghetti 7 oz whole grain, use spaghettini (thinner) half a package
  • 10 oz can mushrooms (284 mL), drained, or use dried or fresh
  • 2 Tablespoons (15 mL) seaweed dried nori, crumbled, optional
  • 2 Tablespoons (15 mL) ginger minced fresh, frozen, or jarred, to taste
  • 15 cups bok choy about 6 medium, with leaves, chopped, or Chinese cabbage
  • 1 yellow bell pepper medium , large diced
  • 2 cups carrots , in matchsticks
  • 4 green onions , sliced
  • 700 g silken tofu 25 oz total, 2 packages, in large cubes
  • 1 teaspoon (5 mL) dried cilantro
  • 2 tablespoons (45 mL) soy sauce , or to taste
  • sprinkle Crushed red pepper - spicy , to taste, see image


  1. On high, in a large soup pot, combine the vegetable broth with 6 cups water, mushrooms, seaweed, and ginger and bring to a rapid boil.

  2. Wash and chop the bok choy and carrots. 

  3. Once the broth is bubbling, reduce heat, break the spaghettini noodles into very small pieces and drop them in.  Cook until the noodles are al dente, about 3 to 4 minutes.

  4. Increase heat back to high, add the bok choy and carrots.  Reduce heat to medium once the soup begins simmering again.

  5. Slice and add the bell pepper and onions, increase heat as required, to keep the soup bubbling gently.

  6. Cut tofu into large cubes and add with cilantro.  Cook for 2 to 3 minutes longer. Stir in soy sauce and serve at once.

  7. Season with crushed red pepper, or hot sauce, and additional soy sauce.

Recipe Notes

To use frozen ginger, leave the skin on and grate it on a microplane grater.

Try dried mushrooms for even better flavour.

For a more traditional asian soup, use whole grain buckwheat soba noodles instead of whole grain spaghettini.

Chinese cabbage also works well in this soup instead of bok choy.

Nutrition Facts
Bok Choy Tofu Vegan Soup
Amount Per Serving (1 / 8th of recipe)
Calories 192 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 964mg 40%
Potassium 787mg 22%
Total Carbohydrates 32g 11%
Dietary Fiber 3g 12%
Sugars 6g
Protein 11g 22%
Vitamin A 231.8%
Vitamin C 112.9%
Calcium 21.4%
Iron 20.2%
* Percent Daily Values are based on a 2000 calorie diet.


So vegan use a strawberry instead of a mouse

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