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Vegan Broccoli Soup With Spicy Tofu, Coconut & Noodles

Updated: Dec 18, 2021

Credit of this recipe and pics go to the amazing flexitarian blogger Top With Cinnamon. It was modified to sub a couple of ingredients and integrate the spiciness of Mucha Macha.

The drop in weather and sunshine has me on a soup kick and it's been really fun incorporating Mucha Macha into various heart warming recipes!

I used the leftovers to make Thai curry with by simply mixing them with veggies and green curry paste in a pan.

I love hearing all the ways you try Mucha Macha so feel free to share with others by posting your recipes to the blog :)

Alright, I know how y'all feel about recipe blogs so I am going to keep it short and just say - enjoy!

Broccoli Soup Comin' IN With The Heat



  • 2 tbsp Mucha Macha

  • 1 large white onion , roughly diced

  • 1 tbsp finely grated ginger

  • 500 g (1 lb) broccoli

  • 1 (400ml / 14 ounce) can coconut milk

  • 250 ml (1 cup) water

  • 260 g (2 cups) frozen peas

  • 30 g coriander (cilantro), leaves and stalks, roughly chopped


  • 225 g (8 ounces) firm tofu (I like smoked tofu here)

  • 2 tbsp Mucha Macha

To serve

  • 300 g dried noodles of choice

  • a handful of store-bought crispy fried onions (or see recipe below for homemade crispy onions)

  • 1 lime , quartered, to serve


For the soup:

  • Heat 2 tbsp of Mucha Macha oil in a large pot or deep pan over a medium heat. Add the onion and cook for 5-7 minutes, stirring often until softened and starting to brown.

  • Add the ginger to the pot and cook for 2 minutes, stirring often.

  • Finely chop the broccoli and add to the pot along with the coconut milk and water. Bring to a simmer, turn the heat down to low and cover the pot with a lid. Let the broccoli cook for 5-6 minutes or until completely soft.

  • Add the peas to the pan and stir through until defrosted.

  • Remove from the heat and add the coriander and miso. Blend the soup until smooth using a blender. If needed, thin with a little more water and season with salt to taste.

For the tofu:

  • Drain the water from tofu packet and wrap the tofu in a couple of layers of paper towel. Set on a cutting board with another board on top. Place something heavy on top. Leave to drain for 5 minutes.

  • Meanwhile preheat the oven to 180°C (160°C fan / 350°F). Cut the tofu into ~1 cm chunks. Toss onto a baking tray with the other 2 tbsp of Mucha Macha to coat.

  • Toast in a pain first and then bake for 15 minutes until crisp around the edges, or the other way around.

To Serve:

  • Cook the noodles according to the package, then drain, rinse with cold water and set aside in a bowl of cold water until needed.

  • Ladle the warm soup into 4 bowls. Divide the noodles between the bowls and top with the crispy onions and tofu. Serve with a lime wedge for squeezing over.

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