Creamy Tom Yum Noodle Soup

author: WoonHeng Chia

Creamy Tom Yum noodle soup packed with umami flavors. My normal go-to homemade veggie stock is made from boiling a variety of vegetables and mushrooms in water for a few hours – a very time consuming process. Now with just a few spoonfuls of Yondu‘s umami vegetable seasoning sauce, I’ll get an instant flavorful broth for any plant-rich cooking. Yondu is 100% natural, organic, vegan, gluten-free, non-GMO with no added flavors or preservatives.


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Creamy Tom Yum Noodle Soup


  • 12 servings noodles of choice (prepared as directed)⁣
  • 7oz (200g) firm tofu, pressed & pan-fried, then seasoned with salt⁣
  • 1 stalk lemongrass (white part only), chopped or 2 teaspoons dried lemongrass⁣
  • 1 tomato, cut into wedges⁣
  • 1/2 cup chopped vegetables of choice (used Gailan)⁣
  • 1/2 cup chopped mushrooms (used oyster mushrooms)⁣
  • 1 tablespoon TomYum or red chili paste (or more as preferred)⁣
  • 1 tablespoon chili oil with sediment⁣
  • 34 cups of water⁣
  • 23 tablespoons Yondu umami vegetable seasoning sauce
  • 23 Thai red chili⁣
  • 12 teaspoons coconut sugar (optional)⁣
  • 1/2 cup coconut milk (more for a creamier version)⁣
  • 12 tablespoons lime juice⁣
  • oil for cooking⁣


1. In a heated non-stick pan with 1-2 tablespoons oil, sauté lemongrass over low-medium heat until aromatic. Then, add in TomYum paste, mushrooms, vegetables & give it a quick stir.⁣
2. Add in water & Yondu (start with 1 tablespoon) along with tomatoes.⁣
3. Bring the soup to a rolling boil, then turn heat to low-med & simmer for 1-2 minutes.⁣
4. Add chili oil, lime juice, sugar & stir in the coconut milk to combine. Then, add in the rest of the ingredients (chili, tofu, noodles) & give it a quick stir until all incorporated. Taste test & season with more Yondu if needed. ⁣
5. Serve warm with fried shallots or more lime juice.⁣


This recipe is sponsored by Yondu. Click here to order a bottle.

Click here to find more recipes made with Yondu’s umami vegetable seasoning.



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