Skip to main content

Dinner is ready in a flash thanks to this quick and easy noodle soup recipe. With bursts of ginger and dukkah in every bite, it’s a tasty meat-free meal that‘s sure to impress.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Tofu noodle soup


  • 4 cups (1L) Coles Japanese Inspired Mushroom & Miso Style Broth
  • 270g soba noodles
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 1 carrot, peeled, cut into matchsticks
  • 1 bunch baby choy sum, cut into 5cm lengths
  • 200g frozen edamame or broad beans, thawed, peeled
  • 200g pkt honey soy tofu, thinly sliced
  • 2 spring onions, thinly sliced
  • 2 tbs Table of Plenty Asian Black Sesame Dukkah Salad Sprinkles

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

    Place the broth in a large saucepan over high heat. Bring to the boil. Add the noodles and cook for 3 mins or until the noodles are tender.
  2. Step 2

    Add the ginger, carrot, choy sum and edamame or broad beans to the pan. Cook for 1 min or until the carrot is just tender and heated through.
  3. Step 3

    Divide soup among serving bowls. Top with the tofu and spring onion. Sprinkle with dukkah to serve.