Hearty Noodle Soup with Squash and Tofu
Hearty Noodle Soup with Squash and Tofu
Open in full-screen mode

Hearty Noodle Soup with Squash and Tofu

20 MIN
25 MIN



  1. With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. On the prepared sheet, toss the squash and onion with the oil. Roast for 25 minutes or until the vegetables are tender and golden brown. Season with salt and pepper.
  3. Meanwhile, in a large pot, bring the broth, soy sauce, Sriracha, sesame oil, corn and carrots to a boil. Simmer for 2 minutes or until the carrots are al dente.
  4. Divide the spaghetti and soup among four bowls. Add the tofu and vegetables and top with the green onions.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.