Skip to main content

A great meat-free option, this simple tofu noodle soup is packed with flavour.

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
Easy tofu noodle soup with an egg cut in half


  • 225g pkt Wellness Road Organic Black Rice Noodles with Chia
  • 4 Coles Australian Free Range Eggs
  • 4 cups (1L) Coles Vegan Chicken Style Stock
  • 400g pkt Coles Kitchen Ready to Stir-Fry Family Mix
  • 350g pkt Coles Nature’s Kitchen Firm Tofu, cut into 2cm pieces

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the noodles in a large saucepan of boiling water following packet directions or until just tender. Drain well. Meanwhile, cook the eggs in a saucepan of boiling water for 6-7 mins for soft-boiled* or until cooked to your liking. Drain and refresh under cold water. Peel and cut in half.
  2. Step 2

    Bring the stock to a simmer in a large saucepan over high heat. Add the stir-fry mix and cook for 2 mins or until just tender. Place the tofu in a heatproof bowl. Cover and cook in the microwave on high for 2 mins or until heated through.
  3. Step 3

    Divide the noodles among the serving bowls and ladle over the stock mixture. Top with egg and tofu and season to serve.

    *A runny yolk is considered to be raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.

Nutrition Information

Per Serve

Energy: 1889kJ/452 Cals (22%)

Protein: 27g (54%)

Fat: 13g (19%)

Sat fat: 3g (13%)

Carb: 52g (17%)

Sugar: 4g (4%)

Fibre: 3g (10%)

Sodium: 951mg (48%)