Tofu Meatball Noodle Soup: How to Make this Scrumptious Soup

My tofu meatball noodle soup is not quite pho, but it is super delicious, satisfying, and pretty easy to make. The broth is the perfect umami with chicken stock, soy sauce, and splash of fish sauce. The meatballs are velvety soft with a mixture of tofu and ground chicken with cilantro and plenty of ginger. The noodles are supremely slurpable and the vegetables add the final touch to make this the ultimate tofu meatball noodle soup.

So next time you are craving a comforting bowl of steaming soup, try this tofu meatball noodle soup and you will not regret it!

Serves 4-6

Ingredients:

8 ounces of rice noodles

10 ounces of tofu

1/2 pound of ground chicken or turkey

2 scallions, chopped

1/3 cup of cilantro, chopped

1/4 cup plus 1 tablespoon of soy sauce

2 tablespoons of sesame oil

Dash of fish sauce

Juice of 1 lime

1 tablespoon of ginger, chopped

1 Thai red chili, minced

1/2 teaspoon of salt

1/2 teaspoon of white pepper

7 cups of chicken stock, store bought or homemade

1 small head of broccoli, trimmed and cut into bite sized pieces

4 ounces of snow peas, chopped

1 carrot, chopped

Instructions:

1. Begin by getting your chicken stock ready for some action. Add it to a large stock pot and set to high heat. Add 1/4 cup of soy sauce, Juice of 1 lime, sesame oil, and a dash of fish sauce. Add salt to taste as needed, but you might not need any if it is store bought stock. Especially because the soy sauce will add a good amount of saltiness too. Allow the stock to simmer while you prepare the rest of the ingredients.
2. In a large bowl, mash the tofu until it is the consistency of cottage cheese. Add the ground chicken, ginger, cilantro, 1 tablespoon of soy sauce, salt, and white pepper. Stir to combine and roll into 1 heaping tablespoon sized meatballs. There should be about 16 – 20.
3. Turn the heat up to high on the stock and give it a stir. Gently and carefully add each meatballs one by one. Continue to swirl the stock so the meatballs don’t stick to the bottom. Cook for about 3 minutes.
4. Now stir in the broccoli, snow peas, and carrots. Cook for another 2 minutes.
5. Add the rice noodles and cook for another 3 minutes. Once the rice noodles are cooked, your soup is ready. Throw in those scallions and divide the soup into bowls to serve.