Green Noodle Soup with Crispy Tofu, Broccolini & Edamame

This green noodle soup with crispy tofu, broccolini and edamame is a vibrant, creamy green coconut broth loaded with udon noodles, charred broccolini, edamame and golden crispy tofu. It’s fresh, comforting and nourishing, with lime and chilli crisp bringing everything to life.

Serves: 4
Time: 50 minutes

Why This Green Noodle Soup with Crispy Tofu, Broccolini and Edamame Works

This green noodle soup with crispy tofu, broccolini and edamame is naturally vegan and packed with plant protein. Edamame are young soybeans, and they add a lovely pop of texture alongside the chewy udon noodles. If you love crispy tofu, our Salt & Pepper Tofu is another great way to use it.

Ingredients

For the green broth

• 1 tbsp olive oil
• 1 brown onion, roughly chopped
• 3 garlic cloves, chopped
• 1 zucchini, chopped
• 2 cups baby spinach
• 1 cup fresh basil leaves
• 750ml vegetable stock
• 400ml coconut milk
• Juice of 1 lime
• Salt and freshly cracked black pepper

For the soup

• 250g udon noodles
• 2 bunches broccolini
• 1 cup frozen edamame beans, thawed

For the crispy tofu

• 400g firm tofu, pressed and cut into cubes
• 1 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp garlic powder

To serve

• 2 spring onions, finely sliced
• 1 tbsp sesame seeds
• Chilli crisp or chilli oil
• Lime wedges

Method

1. Cook the tofu. Toss the tofu with soy sauce, sesame oil and garlic powder until well coated. Air fry at 200°C for 12–15 minutes, turning once, or pan-fry until golden and crisp on all sides.
2. Start the broth. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3–4 minutes until softened.
3. Add the vegetables. Stir in the zucchini and cook for another 5 minutes. Pour in the vegetable stock and simmer for around 10 minutes, until the zucchini is tender.
4. Make it green. Add the spinach, basil and coconut milk. Blend with a stick blender until completely smooth and vibrant green. Stir through the lime juice and season generously with salt and pepper.
5. Cook the noodles. Prepare the udon according to packet instructions, then drain and divide between four bowls.
6. Char the broccolini. Heat a frying pan over high heat and cook the broccolini for 3–4 minutes until lightly charred but still tender-crisp.
7. Assemble. Ladle the hot green broth over the noodles. Top with crispy tofu, broccolini and edamame.
8. Finish. Scatter over spring onion and sesame seeds, then add a generous spoonful of chilli crisp and a squeeze of fresh lime.

Tip: Add the spinach and basil right at the end and avoid boiling them for long — that’s what keeps the broth beautifully bright green.

You Might Also Like

• Crispy Roast Pork
• Salt & Pepper Tofu
• Fish & Chips

Tips for the Best Green Noodle Soup

• Press the tofu well before cooking so it crisps up properly instead of steaming in the pan.
• Add the broccolini and edamame toward the end of cooking so they stay bright green and keep some bite.
• Cook the udon noodles separately and add them to the bowls just before serving, rather than letting them sit in the broth, so they don’t go too soft.
• Taste the broth before serving and adjust with extra lime juice, chilli crisp or fish sauce to balance the flavours.

Storage Tips

Store the broth separately from the noodles and toppings in airtight containers in the fridge for up to 3 days. This green noodle soup with crispy tofu, broccolini and edamame doesn’t freeze especially well, as the vegetables and tofu texture suffers once thawed, so it’s best enjoyed fresh or as fridge leftovers within a few days. When reheating, warm the broth gently on the stove and add freshly cooked or reheated noodles and toppings just before serving, so everything keeps its texture.