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  • Writer's pictureKaylee Cubbison

Pad Thai Soup (vegan, gf, + nut free)

literally takes 15 minutes and is DELICIOUS


yields 6-7 servings

prep time 7 min

cook time: 8 min

total time (including cooling): 15 min


1 block tofu (prepared any way you like, i pressed mine, cut it into cubes, and sautéed it on medium high heat with some sesame oil and gf soy sauce until slightly crisp)

one 8 oz package pad thai rice noodles (cooked + drained)

3 1/4 cup veggie broth

2 tbsp soy sauce

1 tbsp veggie bullion

1 tbsp miso paste

1 tbsp brown sugar

1 cup frozen broccoli


1. Prepare the tofu, and then the rice noodles according to the package. While they’re cooking, start on the broth:

2. In a large/medium pot over medium heat, add the veggie broth, soy sauce, veggie bullion, miso paste, and brown sugar and stir for a 3-4 minutes until combined.

3. When the rice noodles and tofu are ready, add the frozen broccoli to the broth and stir for 1-2 minutes while they thaw. Add in the drained rice noodles and tofu and mix. Serve hot and enjoy!

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