Mi Chay – Noodle soup with tofu and vegetables

Mi Chay – Noodle Soup with Tofu and Vegetables


Mi Chay is  noodle soup with tofu and vegetables.   This is a light and delicious noodle soup.

Make 4 servings


  • 1 box of firm tofu, drained, cut into cubes
  • 1 can of vegetable broth (optional)
  • 4 cups of water
  • 1 carrot, peeled, washed, cut into bite size pieces
  • 1 daikon, peeled, washed, cut into bite size pieces
  •  4 pieces of Napa cabbage, cut into 1-in pieces
  • Fresh ground black pepper
  • Salt to taste
  • 2 sprigs of cilantro, coarsely chopped
  • 1-2 green onion, thinly sliced
  • 1/2 onion, chopped
  • 1 tbsp of vegetable oil
  • 1 box of spaghetti, cooked (follow instruction from box)


  1. Cook vegetable.  In a microwave safe bowl, add carrot, daikon and  1 cup of water, heat it up for 10 minutes.   This step is used to speed up the cooking process. The bowl is  hot,  so handle it  carefully.
  2. Make onion oil.  In a skillet, add oil, chopped onion.  Cook onion until golden over high heat.
  3. In a pot, cook carrot, daikon, water, vegetable broth, salt.  Bring soup to boil and cook  for 5 minutes over high heat.
  4. Add Napa cabbage, tofu, and cook for 5 minutes. Taste the soup, add extra salt to your taste.
  5. Reheat noodles (spaghetti) in microwave for 2-3 minutes.
  6. In each serving bowl, add some noodles, and 1 tsp of sauteed onion.
  7. Add  soup, tofu, and cooked vegetable to a bowl of noodles.
  8. Sprinkle cilantro, green onion and ground black pepper.
  9. Serve hot.

Cooking Tips

  • Napa cabbage and daikon enhances the soup flavor.
  • Often, we use yellow noodles and rice noodles for Vietnamese noodle soup.  Here, I use spaghetti, since it’s easy to buy at any supermarket.  This noodle soup still tastes good.
  • I prefer my soup is super hot.  Therefor, I warm up noodles in microwave first, and pour the hot boiling soup in the noodle bowl.

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