Tofu Noodle Soup with Dumplings

Ellie got her first cold last week, and of course we ended up getting it too. I hate seeing her sick, but she’s a trooper.

I felt pretty crappy on Monday and Tuesday. My throat was killing me and I had basically zero energy. Sometimes I’ll try and run when I’m sick but it just wasn’t going to happen on those days. Today I felt a little better and figured getting outside and running just might give me a little extra energy, and it totally did. Just changing into my running clothes perked me up a little bit, so I headed out for 4.5 miles and felt great. Slow, but more human than I’d felt in at least 48 hours.

On Monday, when all three of us were feeling pretty miserable, I decided to make some soup. I was trying to go for the richly flavored broth that came with the noodle soups in Thailand, except those obviously use meat. I probably should have added some vegetables (I think bok choy would be great), but it kind of escaped my mind at the time.

I sauteed some shallots, ginger, and green onions, then added the tofu and let it soak up those flavors before I added broth (and a pinch of five spice powder). The dumplings aren’t completely necessary, but they are a nice addition. I just used basic yellow noodles I found at the Asian grocery store. The addition of chili garlic sauce, in my opinion, is non-negotiable (especially for cold-curing purposes).

I’m submitting this to my friend (and fellow science teacher) Branny’s Souper Bowl. Click on that link to participate too (you don’t even need a blog!) Branny loves animals more than anyone else I know, and for every soup that’s submitted, she’s giving a dollar to the ASPCA. I’m dedicating this to Berkeley, the golden retriever my family had during my teens and early twenties. He was probably one of the worlds dumbest dogs, but he was a total sweetheart. I miss so many things about him, but my favorite thing was his full-body wag every time I walked in the door.

[amd-zlrecipe-recipe:37]

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7 Responses to “Tofu Noodle Soup with Dumplings”


  1. 1 Aly January 19, 2012 at 5:19 am

    This sound amazing – but I what is five spice powder??

  2. 2 Cate January 19, 2012 at 6:28 am

    Aly – Five spice powder has star anise, cloves, cinnamon, fennel seed, and Szechuan pepper. You should be able to find it either with the spices or in the Asian section at the store.

  3. 3 Aly January 19, 2012 at 8:00 am

    Thanks! I’ll have to look for it. I have been on the lookout for a vegetarian noodle soup that doesn’t have coconut milk in it! Not as easy to find as you would think!

  4. 4 branny January 19, 2012 at 1:25 pm

    I’m glad your family is feeling better. E is so sweet looking. Thanks for participating in this year’s bowl!

  5. 5 Alyssa January 28, 2012 at 9:43 pm

    Just noticed this recipe and am doubly excited for Genki tomorrow. 🙂 I love tofu-y noodle-y soup!


  1. 1 Butternut Squash and Carrot Soup | Boston to Berkeley Trackback on January 24, 2012 at 7:01 am
  2. 2 Souper Bowl 2012 | Branny Boils Over Trackback on February 7, 2012 at 3:54 am

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