Chinese-inspired Vegan & Low FODMAP Tofu Soup with Bok Choy features carrots, fresh ginger root, and gluten-free rice noodles.
This has become one of my favorite soups. I like to make up a batch on Sunday and freeze it in individual containers. Then my husband and I have a quick lunch that we can heat up during the week. The recipe uses the Asian Marinated Baked Tofu recipe I posted last week. It’s actually easier than it sounds. You can have the tofu baking in the oven while the soup is simmering on the stove.
Bok choy is a delightful vegetable. Like other leafy greens, it is so good for you and is also low in FODMAPs. It is similar to Swiss chard in how it is prepared (see my Simple Sauteed Swiss Chard for more information). The stems take longer to cook than the leaves, so I separate the leaves from the stems, cook the stems with the carrots at the beginning, then add the leaves in at the end to wilt.
My husband always corrects me on the pronunciation of bok choy. He insists it is “bonk choy.” He likes to play “Plants Vs. Zombies,” in which the choy “bonks” the zombies. Sigh….
Winter is the perfect time to try new soup recipes and expand your repertoire. This Low FODMAP Tofu Soup with Bok Choy will warm you right up on a cold January day. The nutrients from the vegetables and protein from the tofu will nourish you to the core. I hope you enjoy!
You may enjoy these other low-FODMAP tofu recipes from my collection:
Low FODMAP Chinese Tofu Soup with Bok Choy
Ingredients
- 1 tablespoon FODY Garlic Infused Oil (or canola oil)
- 1 cup chopped carrots (about 2 – 3 carrots)
- 1 cup chopped bok choy stems (about 2 – 3 stems)
- 8 cups water
- 1/4 cup reduced-sodium soy sauce or gluten-free tamari
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger root
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper
- 3 cups chopped bok choy leaves
- 1 cup sliced scallions, green parts only (about 1 bunch)
- 4 oz. thin rice noodles
- 1 recipe Asian Marinated Baked Tofu
Instructions
- Heat oil over medium-high heat in a large stock pot or Dutch oven. Add the carrots and bok choy stems. Cook about 7 minutes, stirring occasionally.
- Add the water, soy sauce or tamari, vinegar, sesame oil, ginger, salt and pepper. Bring to a boil. Reduce heat and simmer until carrots are tender, about 15 minutes.
- Stir in the bok choy leaves, scallions and rice noodles. Simmer until the bok choy leaves are wilted and noodles are tender, about 6 to 8 minutes.
- Add the baked tofu and cook until heated through. Serve.
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This soup was so delicious! Thank you for the recipe – I've already made it twice! 🙂
Thanks for the comment. Glad you like it!
hmmmmm
Absolutely delicious
I made this today, and it’s delicious. There’s no need to adjust anything. Thank you!
This was amazing. It’s very hard to find vegan low-Fodmap recipes. I didn’t have garlic infused oil, but it was still great without it. I used soba noodles. Thank you for this recipe. How many bowls is considered low Fodmap?
Glad you like the recipe! One bowl is a low-fodmap serving.
Really tasty! I’m always looking for recipes that will prove to my husband that tofu can be delicious, and this definitely proved that to him once again. We’ve been trying to reduce the amount of meat we consume. I don’t feel like I’m missing out on anything when I have a dish like this. Thanks again for all of your great recipes!
Glad you like the recipe! Thanks for the comment. 🙂
this is my go to soup with tofu and bok choy. i have made it over and over again. it is delicious and healthy! a real winner.
excellent
Healthy! Good on a cold Sunday afternoon