This coconut turmeric noodle bowl with tofu and veggies was inspired by golden milk, a creamy drink or tea made with a base of plant-based milk and turmeric. I used the golden milk in place of broth to make a creamy noodle bowl that can be eaten hot or cold.
This isn’t a soup recipe because the ingredients are prepared individually, not together in one pot. It resembles a buddah bowl more than it does soup.
The golden milk here is made of coconut milk, vegetable broth, garlic, ginger, turmeric, coriander, salt and pepper. To make it, you simmer all the ingredient together for 20 minutes so that the flavors meld together making it quite rich, somewhat like pho, a vietnamese noodle dish.
The noodles are cooked seperately, and for good reason. Rice vermicelli are very thin noodles that only require soaking in warm water. They would turn to mush if boiled in the coconut milk broth.
Variations to the Coconut Turmeric Noodle Bowl with Tofu and Veggies recipe:
- Toppings: I used carrot, cabbage, and edamame. Lots of options would be delicious, so use what you have on hand. Try sliced radishes, snow peas, red bell pepper, sauted mushrooms, and red or green onions.
- Protein: I used tofu (which as a reader you know I adore) but other options could include soft boiled eggs, tempeh or chickpeas.
- Try another plant-based milk. Coconut milk pairs wonderfully with the turmeric, but any rich plant-based milk would work. Try it with cashew milk, for example.
- Leftover tofu: Store leftover tofu completely covered in water in the fridge for up to three days. Use it up with these ideas: Sesame Soba Noodle Bowls, Green Curry, or Pad Thai.
Coconut Turmeric Noodle Bowl with Tofu and Veggies
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2 servings
- Category: Entree
- Cuisine: Asian
Ingredients
- ½ cup coconut milk
- 1 cup vegetable broth
- 2 garlic cloves, minced
- ½ inch piece of ginger, peeled and minced
- ¼ tsp each: turmeric, coriander, black pepper and salt
- 1 TBS canola oil
- 6 oz tofu, drained and patted dry, cut into cubes or strips
- 4 oz brown rice vermicelli
- 1 small carrot, shredded
- ½ cup sliced red cabbage
- ½ cup shelled edamame (thawed if frozen)
- Cilantro leaves and sesame seeds for garnish
Instructions
- Combine coconut milk, broth, garlic, ginger, turmeric, coriander, black pepper, and salt. Bring to a boil and simmer for 20 minutes.
- Meanwhile heat canola oil in a heavy bottomed skillet until shimmering. Add tofu and cook until golden brown, turning once or twice, about 15 minutes.
- Prepare noodles according to package directions
- Divide broth among bowls, top with noodles, veggies, and tofu.
