Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Spicy Leek and Tofu Soup with Rice Noodles and Peanuts

Rich-tasting mushroom broth gives this soup its hearty flavor, though any vegetarian broth will work here.

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

Rich-tasting mushroom broth gives this soup its hearty flavor, though any vegetarian broth will work here.

Servings
2 1/2 cup serving

Ingredients

  • 4 cups mushroom broth
  • 4 oz. uncooked rice-flour noodles (or 4 oz. vermicelli, cooked)
  • 3 medium leeks, white and light green parts chopped (6 cups)
  • 2 stalks lemongrass, tough outer sheaths removed, inner core smashed and minced
  • 1 16-oz. pkg. firm tofu, drained and diced
  • 2 Tbs. low-sodium soy sauce
  • 2 Tbs. light brown sugar
  • 2 Tbs. minced fresh ginger
  • 1 tsp. garlic-chile sauce, optional
  • 2 cups fresh bean sprouts
  • 1/3 cup chopped cilantro
  • 1/3 cup torn fresh Thai (or regular) basil leaves
  • 1/3 cup torn fresh mint leaves
  • 1/2 cup dry roasted peanuts, chopped, optional

Preparation

1. Place noodles in large bowl, and cover with boiling water. Let stand 5 minutes, or until noodles are softened.

2. Meanwhile, bring mushroom broth and 4 cups water to boil in large pot. Add leeks and lemongrass, reduce heat to medium-low, and simmer 12 minutes. Stir in tofu, soy sauce, brown sugar, ginger, and garlic-chile sauce, if desired. Simmer soup 5 minutes more.

3. Drain noodles, and divide among 4 soup bowls. Ladle soup over noodles, and top with bean sprouts, cilantro, basil, mint, and peanuts, if desired.

Nutrition Information

  • Serving Size Serves 4
  • Calories 342
  • Carbohydrate Content 58 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 6 g
  • Protein Content 17 g
  • Saturated Fat Content 0 g
  • Sodium Content 836 mg
  • Sugar Content 15 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g