Spicy Leek and Tofu Soup with Rice Noodles and Peanuts

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Rich-tasting mushroom broth gives this soup its hearty flavor, though any vegetarian broth will work here.

  • 4Servings


  • 4 cups mushroom broth
  • 4 oz. uncooked rice-flour noodles (or 4 oz. vermicelli, cooked)
  • 3 medium leeks, white and light green parts chopped (6 cups)
  • 2 stalks lemongrass, tough outer sheaths removed, inner core smashed and minced
  • 1 16-oz. pkg. firm tofu, drained and diced
  • 2 Tbs. low-sodium soy sauce
  • 2 Tbs. light brown sugar
  • 2 Tbs. minced fresh ginger
  • 1 tsp. garlic-chile sauce, optional
  • 2 cups fresh bean sprouts
  • 1/3 cup chopped cilantro
  • 1/3 cup torn fresh Thai (or regular) basil leaves
  • 1/3 cup torn fresh mint leaves
  • 1/2 cup dry roasted peanuts, chopped, optional


1. Place noodles in large bowl, and cover with boiling water. Let stand 5 minutes, or until noodles are softened.

2. Meanwhile, bring mushroom broth and 4 cups water to boil in large pot. Add leeks and lemongrass, reduce heat to medium-low, and simmer 12 minutes. Stir in tofu, soy sauce, brown sugar, ginger, and garlic-chile sauce, if desired. Simmer soup 5 minutes more.

3. Drain noodles, and divide among 4 soup bowls. Ladle soup over noodles, and top with bean sprouts, cilantro, basil, mint, and peanuts, if desired.

Nutrition Information

  • Calories: 342
  • Carbohydrate Content: 58 g
  • Fat Content: 6 g
  • Fiber Content: 6 g
  • Protein Content: 17 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 836 mg
  • Sugar Content: 15 g