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The Best Vegan Golden Coconut Noodle Soup

This one-pot vegan soup is rich with coconut cream, golden turmeric, and packed with noodles and tofu – a comforting dish ready in 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 380 kcal

Equipment

  • 1 Pressure cooker or soup pot

Ingredients
  

Main ingredients

  • 2 teaspoons Sesame or olive oil
  • ¼ cup Sweet onion diced
  • 6 cloves Garlic finely chopped
  • 1 inch Ginger grated
  • 1 teaspoon Chili crisp
  • 1 teaspoon Lime juice plus more as needed
  • ½ teaspoon Lime zest
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Curry powder
  • 4 cups Vegetable broth
  • 1 can (15oz) Coconut cream or full fat coconut milk
  • 1 tablespoon Tamari or soy sauce
  • 1 tablespoon White miso paste
  • 8 ounces Lo mein or ramen noodles
  • 1 pkg (8oz) Golden turmeric lightly fried tofu
  • Broccoli, cilantro, chili crisp, lime optional toppings

Instructions
 

Instructions

  • Heat the sesame or olive oil in your pressure cooker on the sauté setting until warm.
  • Add diced sweet onion and cook until translucent, about 3–4 minutes.
  • Stir in garlic and ginger. Cook until fragrant, about 1–2 minutes.
  • Add chili crisp, turmeric, and curry powder. Stir to evenly coat the aromatics.
  • Pour in vegetable broth and coconut cream. Stir well to combine.
  • Mix in tamari, miso paste, lime juice, and zest. Taste and adjust seasonings if desired.
  • Add noodles, broccoli, and tofu. Seal lid and cook on high pressure for 5 minutes.
  • Do a quick release, stir gently, and serve hot.
  • Top with optional chili crisp, lime, or fresh cilantro as desired.

Notes

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Add fresh toppings before serving.