Somen Noodle and Tofu Soup

We haven’t slurped enough this year.

Somen Noodle and Tofu Soup / Bev Cooks

And this one goes out to my vegetarian peeps! Well, minus the whole chicken stock and eggs thing, but you get the point.

I made this soup on a whim a couple of weeks ago, because I spotted these thin, dainty white noodles wrapped in crepey black ribbon at my local Asian market and I knew we were destined to be together.

The ribbons, not the noodles.

Just kidding.

I think.

Somen Noodle and Tofu Soup / Bev Cooks

Super simple situation we got here.

And can we talk about tofu real quick? I gotta tell you, I’ve never been a huge fan of tofu. I always likened it to vegetarian SPAM. This alien block of crumbly, flavorless glob. Why would anyone do that to themselves?

WELL, guys.


I’ve had a (slight) change of heart. I’m no way ready to become the spokeslady for tofu, but I’ve finally made it in a way that doesn’t make me hate everything. Searing! SALTING and searing. Which you probably do all the time and were keeping this secret from me on purpose. Searing on a high heat until you get those good char marks all over – this is the way! It’s got texture all around, but the insides stay slightly spongy and I DON’T WANT TO PUNCH A KITTEN.

Somen Noodle and Tofu Soup / Bev Cooks

Look at that! I’ve got half a block left, so for lunch today I’m going to brush hot sauce on it and sear long flat squares and slip it into a grilled cheese and kale sandwich. Have you done this?

I’ll keep you posted.

I’m scared.

Somen Noodle and Tofu Soup / Bev Cooks

The soup is simple, but powerful. You start by sautéed minced garlic, ginger and scallion whites in a big pot, then you’ll add stock (swap in veggie stock to make it FULL-ON veg), and boil some eggs in it (leave the eggs out to make it FULL-ON veg). Set a timer for nine minutes once it starts to simmer. You’ll get super lovely soft-boiled eggs to nestle on top in the end. These are the good things in life.

Once you take eggs out, drop the broccoli florets and noodles in and simmer 2-3 minutes, while you peel the eggs.

Then add the juice of a whole lime to the soup, and a honkin’ mama pinch of salt.

Last second, drop the scallions greens in, along with the seared tofu! You’re done!

Somen Noodle and Tofu Soup / Bev Cooks

NOW, the magic comes in the finesse. I drizzled some hot chile oil on top because I’m a lunatic, but you could also swirl in a simple drizzle of soy sauce if you want.

More lime juice, a few sprigs of cilantro, even sambal oelek would be magical! Basically do all of it.

Somen Noodle and Tofu Soup / Bev Cooks

This is souuuuuper (sorry) ideal for those of you stricken with the flu, or a pesky winter cold. It’s healing. WARM. Zingy. Slurpalicious to the max.

And that tofu is violently seared so I promise you won’t gag.

Somen Noodle and Tofu Soup / Bev Cooks

Get slurped!

Somen Noodle and Tofu Soup
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  • 2 Tbs. extra-virgin olive oil, divided
  • 1 Tbs. sesame oil
  • 1/2 a block extra firm tofu (you can use the whole block if you want), cut into small squares
  • 4-5 garlic cloves, minced
  • 2 Tbs. minced ginger root
  • One bunch scallions, sliced (whites and greens separated)
  • 8 cups chicken (or veggie) stock
  • 4 eggs (one egg per eater)
  • 2 heads broccoli, cut into florets
  • 2 bundles somen noodles
  • a lime or two
  • Torn cilantro for garnish
  • Salt and pepper
  • Hot chile oil and soy sauce for garnish (optional)


  1. Heat a Tbs. of olive oil in a large skillet. Season the tofu squares with salt and place in the skillet. Sear on both sides until nice and charred, about four minutes per side. Take off the heat and set aside.
  2. Heat the sesame oil and the other Tbs. olive oil in a large soup pot. Add the garlic, ginger and scallion whites to the pot, and sauté until fragrant, about a minute. Add the chicken stock and bring to a simmer. Gently place the eggs in the soup and set a timer for nine minutes. Simmer on a medium heat until the timer goes off, and plunge the eggs into a bowl of ice cold water.
  3. Drop the somen noodles and broccoli into the soup and simmer another three minutes while you peel the eggs.
  4. Add the juice from one lime, the scallions and seared tofu, and a nice pinch of salt. Taste it. Need more salt? More lime juice? Adjust it until you’re basically freaking out happy.
  5. Serve the soup garnished with the halved eggs, torn cilantro sprigs, lime wedges, a grind of black pepper, and a drizzle of hot oil or soy sauce or both or neither! Make your life good.
  6. Serves four.

Somen Noodle and Tofu Soup / Bev Cooks

Distressed jeans in spoons sold separately.

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4 Responses to Somen Noodle and Tofu Soup

  1. sabrina February 6, 2018 at 6:06 pm #
    really nice soup recipe, love how all of the ingredients are laid out in your photograph, this works for me, thank you!
  2. Natalie February 6, 2018 at 10:37 pm #
    Looks slurptastic!! Did you make the tofu (🤫) grilled cheese - just writing that doesn’t seem right but curious!
  3. Revati February 7, 2018 at 12:02 am #
    "Distressed jeans in spoons sold separately." HAHAHAHAHA - I love you!
  4. Ashlee February 7, 2018 at 4:33 pm #
    We’ve made several of your recipes and always love them, (especially the Mexican ones!) but WOW! We made this tonight, and I had to comment to let you know just how absolutely delightful this meal was!! Just DELIGHTFUL. Filling, satisfying, flavorful. Thank you so much for creating/sharing. Can’t wait to make it again!

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