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A steaming bowl of tofu curry noodle soup with colorful vegetables like red bell peppers and broccoli, garnished with fresh cilantro, served with udon noodles in a rich coconut curry broth.

High-Protein Tofu Curry Noodle Soup (Meal Prep Friendly)

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Prep Time 25 minutes
Servings: 3 servings
Course: Main Course, Soup
Cuisine: Asian-Inspired, Indian
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 block extra-firm tofu cubed
  • 2 tsp sesame oil
  • 1/2 yellow onion sliced
  • 2 cloves garlic minced
  • 1-inch piece fresh ginger minced
  • 2 tsp low-sodium soy sauce plus extra for serving
  • 2 –3 cups chopped veggies e.g., red bell pepper, broccoli
  • 1 Tbsp curry powder
  • 2 tsp soy sauce plus more to taste
  • 1 quart vegetable stock
  • 1 13.5 oz can light coconut milk
  • ½ tsp black pepper
  • ¼ cup cilantro chopped
  • 1 tsp rice vinegar or lime juice

Method
 

  1. Heat sesame oil in a large pot over medium heat. Sauté onion, garlic, and ginger for 2–3 minutes until softened.
  2. Stir in curry powder and 2 tsp soy sauce; cook 1 minute to toast the spices.
  3. Add vegetable stock, coconut milk, and black pepper. Bring to a gentle boil, then reduce heat and simmer for 15 minutes. Add vegetables during the last 5 minutes of cooking.
  4. Meanwhile, cook noodles separately according to package directions; drain.
  5. Off heat, stir in rice vinegar (or lime juice) and adjust seasoning with more soy sauce to taste.
  6. Assemble bowls: divide noodles and raw tofu cubes between 3 bowls or containers. Ladle hot broth and vegetables over top. Garnish with cilantro.

Notes

Meal Prep Tip: Keep noodles separate until serving if storing for later—this prevents them from absorbing too much broth. Alternatively, let the noodles soak in the curry for a more saucy, comforting texture. Both ways are delicious!