How to make Spicy Noodle Soup -

This tofu based vegetarian broth has a perfect bite from noodles in each spoonful is an ideal winter meal. Topped with crunchy beansprouts and fresh veggies and delicious sauces – a bowl of this soup will surely comfort you on a cold winter night!

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Noodles (नूडल्ज़ ), Bean Curd (टोफू)

Cuisine : Chinese

Course : Soups

Spicy Noodle Soup

Spicy Noodle Soup Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Spicy Noodle Soup Recipe

  • Noodles boiled 1 cup

  • Bean Curd 100 grams

  • Oil 2 tablespoons

  • Onion sliced 1/2 medium

  • Spring onions 3-4

  • Fresh red chillies finely chopped 2

  • Lime leaf 1

  • Fresh coriander sprigs 4-5 + for garnishing

  • Salt to taste

  • Rice wine vinegar 1 teaspoon

  • Bean sprouts for garnishing

  • Spring onion greens for garnishing

  • Red chilli 1 for garnishing


Step 1

Heat 1 tbsp oil in a non-stick pan.

Step 2

Heat remaining oil in a deep non-stick pan, add onion and sauté till onion turns soft.

Step 3

Cut bean curd into big pieces, add into the first pan and shallow-fry, turning sides, till lightly browned on both sides. Drain and keep on a plate.

Step 4

Add 1 cup vegetable stock to deep pan and mix well. Add noodles.

Step 5

Roughly chop spring onion with greens and add to the deep pan. Add chopped red chillies and lime leaf and mix well.

Step 6

Roughly chop coriander sprigs.

Step 7

Add salt to the deep pan and bring it to boil. Add fried bean curd pieces and rice wine vinegar and mix well. Add coriander leaves and mix well.

Step 8

Transfer into a soup bowl, garnish with bean sprouts, spring onion greens, coriander sprigs, red chilli and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.