Vegan Mushroom Tofu Skin Noodle Soup in a Jar

This is the plant-based version of my Mushroom Chicken Rice Noodle Soup — and honestly, it might be my favorite version of the two.

Instead of chicken, I use soaked 腐竹 (dried tofu skin). Tofu skin has a completely different texture from regular tofu — it's silky, slightly chewy, and it absorbs broth in a way that makes it deeply satisfying. When you soak it and then microwave it in a rich vegan broth, it becomes this tender, flavor-packed ingredient that doesn't feel like a substitution at all.

I also switch from mung bean noodles to rice noodles in this version — they're slightly softer and work better with the lighter tofu skin. Same mushrooms, same cordyceps flowers, same broth method. Everything else stays the same.

And yes — this one is freezer friendly. Instructions at the bottom.

Ingredients (1 serving)

•     80g dried rice noodles, soaked in cold water 20–30 minutes until pliable, drained

•     1 cup mixed mushrooms — shiitake, enoki, or any variety

•     ¼ cup dried cordyceps flowers 虫草花 , optional but recommended(use any mushrooms) Need pre soak for 10 minutes 

•     3–4 pieces dried tofu skin 腐竹, soaked in cold water 20–30 minutes until soft, drained, cut into 2-inch pieces

Stock concentrate:

•     1 tsp vegan chicken-style base paste (find at Asian grocery stores or online) — OR ½ tsp white miso + pinch of white pepper as a substitute

•     2 tbsp hot water to dissolve the paste into a concentrate

•     ~1 cup additional hot water to fill jar to the ⅔ line when ready to cook

Instructions

1.  Soak rice noodles in cold water 20–30 minutes until pliable. Drain well.

2.  Soak tofu skin pieces in cold water 20–30 minutes until soft and flexible. Drain and cut into 2-inch pieces.

3.  Layer in jar: rice noodles on the bottom → mushrooms → cordyceps flowers → tofu skin pieces on top.

4.  Mix vegan base paste with 2 tbsp hot water until fully dissolved. Pour this concentrate evenly over the layered ingredients.

5.  When ready to cook: fill jar with hot water up to the ⅔ line (about 1 cup total including the concentrate). Do not fill to the top.

6.  Cover loosely with plastic wrap. Poke 3–4 holes to vent.

7.  Microwave on high for 5–8 minutes until everything is cooked through and broth is fragrant.

8.  Let sit 1 minute before eating.

Chinese Mom Tips

•     Soak the tofu skin (腐竹) in cold water, not hot. Hot water makes it collapse too quickly and it will fall apart in the jar. Cold water for 20–30 minutes gives you the right texture — soft, silky, with just enough chew.

•     Same as the chicken version , dissolve the base paste in hot water first before adding it to the jar. It coats every ingredient evenly and the flavor goes all the way through. Don't skip this step.

•     Vegan chicken-style base paste is at Chinese and Korean grocery stores. Look for 'no chicken' broth paste or vegetarian chicken seasoning. Can't find it? Mix ½ tsp white miso + a pinch of white pepper as a substitute. Different flavor, equally good.

⚠️ Safety Reminder

Poke 4–5 vent holes in the plastic wrap before microwaving. Use a kitchen towel to handle the hot jar. Wait 1 full minute before opening — tilt the lid away from your face. Never use a thin repurposed jar. See full safety guide in the hub post. 

Cook time: 5–8 minutes

Liquid level: ⅔ jar — concentrate + hot water

Freezer friendly: Yes — see Freezer Hack #2 in the Mushroom Chicken post or below

  ❄ Freezer Hack — Vegan Version 

Same method as the chicken version. The tofu skin freezes beautifully once soaked.

How to freeze

1.  Soak rice noodles and tofu skin as directed above. Drain both well.

2.  Add to Ziploc bag: rice noodles, mushrooms, cordyceps flowers (if using), tofu skin pieces.

3.  Mix 1 tsp vegan base paste with 2 tbsp hot water. Cool to room temperature. Pour into the bag.

4.  Press out air, seal, freeze flat. Keeps up to 1 month.

How to cook from frozen — microwave

1.  Place frozen block in a microwave-safe bowl (not a glass jar).

2.  Add 1 cup hot water.

3.  Cover, poke holes, microwave on high 12–14 minutes.

4.  Let sit 1 minute. Eat.

How to cook from frozen — stovetop

1.  Place frozen block in a small pot with 1½ cups hot water.

2.  Bring to boil, reduce to simmer, cook 8–10 minutes until heated through.

3.  Adjust seasoning with soy sauce or salt if needed.

Part of my Raw to HOT in a Jar series — see all 7 recipes here: [LINK TO HUB POST]