This vibrant vegan noodle soup is a celebration of freshness and comfort in one bowl. Zucchini spirals replace traditional noodles, creating a light and wholesome base that absorbs the essence of a gently sweet tomato-coconut broth. Pan-fried tofu lends heartiness and texture, soaking up savory flavors while offering satisfying protein. The broth itself is deeply aromatic, combining ginger, garlic, coriander, and coconut milk for a layered taste that is both rich and refreshing. Best of all, this dish comes together in under 45 minutes, making it a practical yet nourishing option for weeknight dinners or leisurely weekend meals. It’s the kind of recipe that feels indulgent but is packed with nutrients, ideal for those who want balance without compromise.

Full Recipe:

Ingredients

Pan-Fried Tofu

• 1 (14-ounce) package extra-firm tofu

• 1 tablespoon soy sauce

• 1 tablespoon vegetable oil

Noodles & Broth

• 2 pounds zucchini (about 907 g), spiralized into noodles

• 1½ tablespoons vegetable oil

• 1 cup diced yellow onion

• 2 tablespoons minced ginger

• 3 cloves garlic, minced

• 1 cup diced tomatoes

• 1 teaspoon ground coriander

• ¾ teaspoon salt

• 7 cups vegetable broth

• ½ cup full-fat coconut milk

Toppings

• 1 carrot, peeled and julienned

• Cilantro

• Sliced scallions

Directions

• Press tofu to remove excess water, then cut into cubes.

• Heat oil in a non-stick pan, add tofu, drizzle with soy sauce, and pan-fry until golden on all sides. Set aside.

• Spiralize zucchini into noodles and cut into shorter lengths for easier serving.

• In a large pot, heat oil, then sauté onion until soft. Add ginger and garlic, cooking until fragrant.

• Stir in diced tomatoes and coriander, letting flavors meld for a few minutes.

• Pour in vegetable broth, season with salt, and bring to a gentle simmer.

• Add coconut milk, stirring well to create a creamy base.

• Place zucchini noodles into the hot broth and allow them to soften slightly without overcooking.

• To serve, ladle broth and noodles into bowls, top with pan-fried tofu, carrots, scallions, and cilantro.

Nutrients

• Calories: 287 kcal

• Carbohydrates: 23.2 g

• Protein: 12.7 g

• Fat: 18.4 g

• Saturated Fat: 8 g

• Cholesterol: 4.4 mg

• Sodium: 1610 mg

• Fiber: 4.5 g

• Sugar: 12.7 g

Why This Recipe Stands Out

What makes this soup special is the harmony of flavors and textures in every spoonful. The coconut milk softens the acidity of the tomato, creating a broth that is creamy yet refreshing. The ginger and garlic infuse warmth, while coriander adds subtle earthiness. The zucchini noodles replace heavier pasta with something light and hydrating, giving the dish a refreshing lift. The tofu, pan-fried until golden, becomes a savory anchor that soaks up the broth’s flavors beautifully. This balance of hearty and light, nourishing and indulgent, sets the dish apart as an ideal choice for weeknights and entertaining alike. Unlike traditional soups that often rely on heavy starches or cream, this one feels restorative and energizing. It’s both satisfying to eat and deeply wholesome, making it a standout meal for any season.

The Benefits of the Ingredients

Each ingredient in this dish carries nutritional value and a purpose that elevates the final result. Tomatoes are high in antioxidants like lycopene, known for supporting cardiovascular health and protecting against free radicals. Garlic and ginger not only add vibrant flavor but also provide immune-boosting and anti-inflammatory benefits, ideal for keeping the body strong and balanced. Coconut milk delivers healthy fats that aid in nutrient absorption while lending creaminess that transforms the broth. Zucchini, with its high water and fiber content, contributes hydration and digestive support, ensuring the meal feels light but filling. Tofu, as a plant-based protein, offers all the essential amino acids while also being rich in iron and calcium. Even the toppings add layers of nutrition: carrots supply beta-carotene for eye health, scallions bring freshness and vitamin K, and cilantro provides antioxidants. Together, these ingredients form a dish that fuels the body while delighting the palate.

Cooking Tips

To achieve the best results, preparation plays a key role. Pressing the tofu before pan-frying is essential—it allows the soy sauce to penetrate and ensures the cubes turn crisp and flavorful. Using a non-stick pan minimizes the need for extra oil, keeping the tofu golden without sticking. For the zucchini, spiralize them just before cooking to prevent excess water from releasing. If the noodles seem too long, cutting them into shorter strands makes them more enjoyable to eat. When cooking the broth, take time to properly sauté the onions, garlic, and ginger, as this step builds the aromatic base that gives the dish depth. Taste the broth before adding the zucchini noodles to ensure the seasoning is balanced—you may want to add an extra pinch of salt, squeeze of lime, or dash of chili flakes depending on your preference. For those who like spice, adding sliced Thai chilis during the sauté stage gives the soup a warming kick. Finally, store leftovers with broth and noodles in separate containers to keep the zucchini firm for reheating.

Serving Suggestions

Presentation enhances the enjoyment of this soup. Start by layering zucchini noodles in the bottom of deep bowls, ladling the warm tomato-coconut broth over them so they soften just enough. Add cubes of golden tofu and scatter julienned carrots for crunch, scallions for sharpness, and cilantro for brightness. A drizzle of chili oil adds both heat and a pop of color, while a squeeze of lime juice at the table lifts the flavors with fresh acidity. For a more filling option, serve alongside steamed jasmine rice, quinoa, or a slice of crusty bread. You can also customize the soup by adding vegetables like bok choy, mushrooms, or bell peppers for variety. For gatherings, arrange toppings on a platter so guests can build their own bowls. For those who aren’t strictly vegan, substituting tofu with seared tempeh or shredded chicken makes the dish versatile enough to satisfy all preferences.

Conclusion

This zucchini noodle soup with tomato-coconut broth and pan-fried tofu is more than just a recipe—it’s a vibrant experience of flavor, texture, and nourishment. It embodies balance, offering richness without heaviness, freshness without blandness, and nourishment without compromise. Each spoonful highlights the thoughtful layering of ingredients: a silky broth, tender zucchini noodles, crisp tofu, and refreshing toppings. It proves that plant-based meals can be just as satisfying as their meat-based counterparts, while also being adaptable for a wide range of dietary needs. Whether enjoyed as a light summer dinner, a comforting winter lunch, or a health-conscious weeknight staple, this soup delivers on all fronts. By weaving together health benefits, bold flavors, and culinary ease, it creates a dish that doesn’t just fill the stomach but uplifts the spirit. Truly, it’s a recipe that deserves a place in the regular rotation, offering both comfort and vitality in every bowl.