Sichuan Tofu Noodle Soup

Tofu Noodle Soup

Our signature vegetarian tofu noodle soup 

Shopping list at a glance: garlic, firm tofu, rice vinegar, vegetable broth, Chinese noodles, bok choi, scallions, chili sauce

From your pantry at a glance: sesame oil, soy sauce

Sichuan Tofu Noodle Soup
Prep Time: 10m, Cook Time: LOW for 6-7 hours, HIGH for 3-3 1/2 hours, Servings 4-6
  1. 2 tbsp toasted sesame oil
  2. 2 tsp / 4 cloves garlic, chopped
  3. 1/4 cup soy sauce
  4. 2 tbsp rice vinegar
  5. 4 cups vegetable broth plus 1 1/4 cups
  6. water
  7. 1 Sichuan blend
  8. 4 oz / 1 sheet rice noodles
  9. 2 medium bok choi, quartered
  10. 1 pack firm tofu, cubed
  11. scallions
  12. chili sauce
  1. combine the sesame oil, garlic, soy sauce, rice vinegar, vegetable broth & water in the slow cooker
  2. tuck spice bag into the mixture and leave to steep
  3. cover and cook on LOW: 6-7 hours or HIGH: 3 1/2 hours
  4. at the end of the cook time, discard the spice bag
  5. add the noodles, bok choi & tofu to the slow cooker
  6. stir and replace the lid for 8 minutes until the noodles are cooked
  7. top with sliced scallions and chili sauce
  1. pair with a Vienna style lager, a ginger Kombucha or green tea
the zen of slow cooking