Dinner

Garlic Ginger Soup With Noodles Recipe

ByCharlotte Montgomery January 8, 2026January 8, 2026

Introduction

This Garlic Ginger Soup with Noodles is a comforting, flavorful dish that’s perfect for chilly days or when you need a soothing bowl. Packed with aromatic ginger, garlic, and fresh vegetables, it’s both nourishing and easy to prepare. The addition of tofu and rice noodles makes it a wholesome meal in itself.

A large black pot filled with a noodle soup dish sits on a white marbled surface with a white cloth underneath. Inside the pot, the base layer is thin noodles sitting in a light yellow broth. Scattered evenly on top are orange carrot slices and beige tofu cubes, mixed with light green celery pieces and translucent onion chunks. Fresh green chopped herbs are sprinkled across the top, adding color contrast. Nearby, there is a wooden board with chopped ingredients and a small white bowl with a spoon resting inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ tablespoon canola or vegetable oil (or 3 tablespoons water)
½ cup diced red, white, or yellow onion (about ½ medium onion)
2 carrots, thinly sliced
2 ribs celery, thinly sliced
⅓ cup grated or finely chopped ginger
8 cloves garlic, peeled and halved
5 cups water and 2 ½ vegetable bouillon cubes (or 5 cups vegetable broth)
4–5 tablespoons lemon juice (depending on your sourness preference)
1 (14-ounce) block extra-firm tofu, pressed and cut into ½-inch cubes
⅓ cup hot sauce
1 (8-ounce) package rice noodles

Instructions

Step 1: In a large pot over medium-high heat, heat the oil or water.
Step 2: Add the diced onion, sliced carrots, sliced celery, grated ginger, and halved garlic cloves. Cook for about 10 minutes until the onion is tender and translucent.
Step 3: Pour in the water and add the vegetable bouillon cubes (or vegetable broth). Stir in the lemon juice, cubed tofu, and hot sauce.
Step 4: Add the rice noodles to the pot and cook for the amount of time indicated on the noodle package, until tender.

Tips & Variations

For a richer flavor, lightly brown the tofu cubes before adding them to the soup.
Adjust the amount of hot sauce to suit your preferred spice level.
Swap rice noodles for soba or udon noodles for a different texture.
If you don’t have bouillon cubes, vegetable broth alone works well.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid breaking up the tofu or overcooking the noodles. For longer storage, freeze without the noodles and add freshly cooked noodles when reheating.