Treat your taste buds to a flavorful bowl of soup! Ready in an hour, this recipe combines tofu, noodles, vegetables, and lots of ginger for an easy main course or appetizer that you and your family will love. Try it today!
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Soup is Wonderful for an Appetizer or a Main Course!
We love soup as a main course, and this one fills the bill! Lots of vegetables, tofu, noodles, and a ton of ginger flavor.
Use vegetable stock instead of beef stock for a great vegetarian soup!
Ingredients You'll Need
Udon noodles packages come in different sizes. I get fresh noodles from the refrigerated pasta section, which are in 7.22 ounce packages. Just come as close as you can to 14 ounces.
- 2 green onions
- 4 cups beef broth
- 3 cups water
- 1 (2-inch) piece fresh ginger peeled, thinly sliced, and cut into matchsticks
- 1 large clove garlic crushed
- 1 tablespoon avocado or canola oil
- 8 ounces snow peas sliced into 1-inch pieces
- 8 ounces mushrooms thinly sliced
- salt and black pepper to taste
- 14 ounces udon noodles
- 14 ounces firm tofu cubed
- 1 tablespoon rice wine vinegar or to taste
- 1 teaspoon soy sauce
Frequently Asked Questions
Where do I get udon noodles?
If you've got a large supermarket or natural food store nearby, you can look for dried udon in the Asian or pasta section. You may even find them in the refrigerated pasta section. You may need to find an Asian market, or order them online.
If you get dried udon, look for a package of "instant" noodles that cook in 5 minutes, or pre-cook them to al dente.
What can I use instead of udon noodles?
Soba noodles—made from buckwheat—are a good substitute, but they might be hard to find too. If you can't find those either, ramen noodles are a great choice.
Or use any other pasta... spaghetti broken in thirds, shells, macaroni, whatever you have on hand. If you do this, cook the pasta to al dente before adding it to the soup.
Can I use white vinegar?
Sure, and you can also substitute white wine vinegar, red wine vinegar, or apple cider vinegar. The flavor might be slightly different, but with only a tablespoon in a pot of soup you probably won't notice. You just want to add some acidity to the flavor profile.
I would not recommend a strong-flavored vinegar like balsamic for this soup.
My supermarket doesn't have snow peas!
If you don't have an Asian market nearby, you can use sugar snap peas. Or just use frozen peas! Thaw the peas, and instead of sautéing them with the mushrooms, add them to the soup with the noodles and tofu.
Make This Delicious Beef Ginger Soup
Here are the ingredients: mushrooms and snow peas; tofu; soba noodles; green onions (the dark green parts are for garnish, the light parts are used to flavor the stock); soy sauce and rice wine vinegar; and ginger and garlic. Not shown: beef stock and water, you know what those look like!
Put the beef broth, water, ginger, garlic, and light onion parts to a large pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
The original recipe that inspired the soup said to strain the broth and discard the solids. You're welcome to do that if you like. But that's throwing out a lot of flavor, fiber, and nutrients! So we don't do that, unless there are ingredients that are not digestible, like lemongrass or dried limes.
Sauté the mushrooms and snow peas for about 5 minutes. You want the mushrooms to caramelize a bit, but leave the snow peas tender-crisp.
Bring the stock back to a boil and add the soba noodles and tofu. Cook for about five minutes, stirring to separate the noodles. Be gentle with that tofu!
Add the mushrooms and peas, soy sauce, and vinegar to the soup and stir to combine.
Ladle into bowls, garnish with green onions, and serve! This will make 6 to 8 servings as an appetizer, or 4 servings as a main course.
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📖 Recipe Card
Beef Ginger Soup with Udon Noodles and Snow Peas
Ingredients
- 2 green onions
- 4 cups beef broth
- 3 cups water
- 1 (2-inch) piece fresh ginger peeled, thinly sliced, and cut into matchsticks
- 1 large clove garlic crushed
- 1 tablespoon avocado or canola oil
- 8 ounces snow peas sliced into 1-inch pieces
- 8 ounces mushrooms thinly sliced
- salt and black pepper to taste
- 14 ounces udon noodles
- 14 ounces firm tofu cubed
- 1 tablespoon rice wine vinegar or to taste
- 1 teaspoon soy sauce
Instructions
- Thinly slice the green onions, separating the white and pale green parts and the dark green parts in two bowls.2 green onions
- Add the broth, water, ginger, garlic, and the white and light green parts of the green onion to a large pot and bring to a boil over medium-high heat. Season to taste with salt and pepper. Reduce the heat to low and simmer for 20 minutes.
- Heat the oil in a skillet over medium-high heat. Add the snow peas and mushrooms and sauté for about 5 minutes, until the vegetables begin to caramelize and soften. Set aside.1 tablespoon avocado or canola oil, 8 ounces snow peas, 8 ounces mushrooms, salt and black pepper
- Return the broth to a boil and add the udon noodles and tofu. Cook, stirring occasionally, for 5 minutes.14 ounces udon noodles, 14 ounces firm tofu
- Add the snow peas, mushrooms, rice wine vinegar, and soy sauce and stir to combine. Serve, garnished with the dark green onion slices.1 tablespoon rice wine vinegar, 1 teaspoon soy sauce
Nutrition Estimate
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