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Instant Tofu, Asparagus and Brown Rice Noodle Soup

by Livestrong_Recipes  |  Feb 3, 2019

Instant Tofu, Asparagus and Brown Rice Noodle Soup
Photo Credit: Jackie Newgent
  1. PREP
  2. 15 m
  • COOK
  • 05 m
  • 20 m

Tofu is one of those foods that tends to be underappreciated. But when it’s marinated in flavorful ingredients like sesame and ginger and then baked, it becomes a scrumptious ingredient that’s packed with plant-based nutrition.



  • 2 oz Brown Rice Noodles
  • 2 tsp Reduced Sodium Soy Sauce
  • 1/2 cup Asparagus, frozen, cooked, boiled, drained, without salt
  • 2 piece Tofu Baked, Sesame Ginger
  • 2 tbsp fresh cilantro
  • 1 cup Broth, Organic, Vegetable


1 To pre-prep noodles, boil them in salted water per package directions, rinse or toss with ice cubes to cool, and drain. Do in advance and chill. (Note: Makes about 3/4 cup cooked.)
2 To make, layer in a 16-ounce wide-mouth jar (in order) the sauce, asparagus, tofu, noodles, and cilantro. (Note: Try Nasoya TofuBaked Marinated Baked Tofu—sesame ginger flavor. Use any leftover veggie!)
3 To store, seal and chill in the refrigerator for up to 3 days.
4 To prepare, ideally remove jar from the refrigerator 30 minutes in advance. Remove lid, add boiling broth, replace lid and let stand to “simmer” for 5 minutes. For a hotter soup, transfer to a microwave-safe bowl and heat as desired.
5 To enjoy, shake or stir and enjoy from the jar or a bowl. Add salt, lime juice and/or hot sauce to taste. Garnish with toasted sesame seeds, if desired.