Get-Well Soup (Tofu Noodle Soup With Ginger And Scallions)

Get-Well Soup (Tofu Noodle Soup With Ginger And Scallions)

I think a lot of people can associate soup with what you eat during a cold. There is something about the warm, aromatic qualities of soup that make it one of the only things that you want to eat when you are sick. I can still remember curling up with Chicken Noodle or Tomato soup when I was a little girl, tucked under the covers with a side of gatorade next to me and my parents hovering attentively over me.

A few days ago, that role was reversed when my father unexpectedly fell ill with symptoms similar to the stomach flu. Being nauseated is totally one of the worst feelings, especially because it can be so hard to eat anything. I wanted to make him something that was more than just standard beef broth and crackers, because the last thing you want when you are sick is to be depriving yourself of nutrients and calories. But I had to act fast, and I didn’t want to leave him alone to drive to the store to get things.

In came my pantry heroes: unsalted vegetable broth, reduced-sodium beef broth, and noodles. From the fridge, I scrounged stomach-friendly ginger, protein-packed tofu, and mellow scallions. Combined together, I got a meaty, complex broth with tender pieces of tofu and satisfying, filling noodles. The ginger and scallions were absolutely wonderful flavorings for the broth, which was just salty enough. Plus, it came together in 9 minutes, required only one pot, and was devoured by my dad (and me!)

While this soup was intended for the sick, you don’t need to be sick to fall in love with it! 

Tofu Noodle Soup with Ginger and Scallions
Serves 2             Serving Size: about 2c. soup or so          Calories/serving: 265


  • 2c. vegetable broth, no salt added
  • 2c. reduced sodium (at least 50% reduced) beef broth, fat free if possible
  • 3oz whole grain linguini
  • 1 inch fresh ginger, peeled and cut into 4 pieces
  • 3/4c. extra firm cubed tofu (about 5oz pressed tofu)
  • 2/3c. sliced scallions (green onions)
  • 1/8tsp pepper
  • 1/8tsp garlic powder


  1. Bring the broths to a boil in a medium pot. 
  2. Add in the linguini, ginger, and tofu, and cook for as long as pasta takes (mine took 8 minutes). When the pasta is about two minutes from being done, add in the scallions, pepper, and garlic powder.
  3. Remove from heat and allow to sit for 5 minutes (can also sit overnight– delish!). Remove ginger pieces, and ladle soup into two bowls. Enjoy!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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