Asian Vegetable Noodle Soup
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This Asian Vegetable Noodle Soup is full of healthy veggies, protein packed tofu and gluten free noodles. The perfect vegan meal for the cold season.
Its cold season, which means stuffy noses and lots of soup.
And when I’m sick I love having asian soup. Something about garlic, ginger and spicy broth that is soothing and helps clear the sinuses.
Now you can make it at home with this Asian Vegetable Noodle Soup.
The base of this soup is a “beef” broth. To get the beef flavor you will need the Vegetarian Better Than Bouillon Beef Flavor ā which you can find at Whole Foods or online here.
I’ve used this bouillon brand in a lot of recipes – Thanksgiving Leftover Wraps, Mashed Potatoes and Gravy, Creamy Vegan Gnocchi Soup.
Why do I use it all the time? Because it is a vegan staple – I swear by it.
Once you have your broth boiling you are going to add all of your veggies – garlic, onions, mushrooms, bok choy – and tofu.
Once the veggies are tender you will add in the noodles.
I used shirataki fettuccine noodles. These are a low cal option compared to traditional noodles – they only have 15 calories per serving. They do have a different texture than typical noodles – a little chewy.
So if you are weird about texture (or just can’t find them) feel free to swap them out for soba noodles or rice noodles. (I got mine at my local grocery store, or you can find them here).
This soup is very versatile. Season your broth to your spice preference. Don’t like certain veggies? Swap them out for something different. Feel free to make this your own. And stay healthy this winter my friends!
Asian Vegetable Noodle Soup
Ingredients
- 8 cups broth*
- 2 tbsp low sodium soy sauce
- 1/4 tsp ground ginger
- 1 tbsp white miso
- 1 tsp sriracha or more to taste
- 4 cloves garlic diced
- 1/2 yellow onion julienned
- 1 bundle bok choy whites and greens separated and diced into bite sized pieces
- 2 cups white mushrooms sliced
- 1 package firm tofu drained and cut in squares
- 1 package shirataki fettuccine noodles drained and rinsed**
- OPTIONAL TOPPINGS: green onion, jalapeƱo, red pepper flakes
Instructions
- Add water, bouillon, soy sauce, ginger, miso and sriracha to a large pot and bring to a boil.
- Add garlic, onion, mushrooms and bok choy to pot and cook for 5 minutes. Carefully add tofu and noodles to pot and cook for an additional 3 minutes.
- Taste and adjust seasonings if needed. Ladle soup into bowls and add optional toppings.
Video
Notes
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Yummmmm! I added napa cabbage as well… so good!
Yum! I love cabbage in soup. So glad you liked it!
Iād love to try this recipe but I live in Australia and canāt get the Better Than Bouillon No Beef Base, so I was wondering if you knew how much stock or stock cubes to to use instead?
Thank you so much.
Hi Jaime – just swap the water and bouillon listed for 8 cups of your favorite broth š
Thank you so much. š
Where do you find white miso?
Our local natural foods store has it, as does Whole Foods, and any Japanese grocery store.
Iāve made this or very similar for years. Just know you are not supposed to boil miso. It looses all of the good properties we eat it fir. Cook everything then take out some of the water mix with miso & just warm the soup.
This was such a lovely simple soup recipe! Thank you for sharing š I massaged some kale in sesame oil and added that to my soup, and that was a nice touch.
Yum – sounds like the perfect addition! So glad you liked it!
Is there an error with this recipe? It says to bring the water to the boil, and then to cook vegetables, tofu, noodles etc. but it doesn’t say to lower the temperature down, and youre not boiling the veggies so you must have turned the heat down at some point in the video? Please clarify in your instructions.
I know it would change the flavor a bit, but at home I have Better Than Bullion Mushroom base, which seems like a good sub for the no-beef
That sounds like the perfect swap š
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This is excellent and easy!
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I thought this sounded great, right from the start, but was very weary of what the rest of the family would think. Especially, the hubs who is not a fan of vegan anything. They all REALLY liked it! Half were not a fan of the tofu, but I’m keeping it. Hehehe….
Woo – so glad everyone liked it! Even if they didn’t all love the tofu – just wait, it grows on people š
Made this tonight and loved the broth! I normally love onions, but I wasnāt crazy about them here. Next time I think Iā Add scallions right at the end. Yum!!
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I made this tonight and OMG it was amazing. I’m in Australia- I used a massels vegan beef base, fresh finely grated (microplaned) ginger and then I used bean shoots, chilli flakes and coriander (cilantro) to garnish. So so good. This will be a regular recipe in my household.
Yum – love all of those toppings!
The first ingredient of Better Than Bouillon Beef is “Roasted Beef With Concentrated Beef Stock” — So, using this would mean that the recipe is not vegan or vegetarian.
I think you’re looking at the Better Than Bouillon Beef Base rather than the one I used – Better Than Bouillon NO Beef Base. Just follow the link that I left in the post. They look similar so I can see how it would be confusing.
Thanks!
Kathryn,
I think you were looking at the ingredients for the Roasted Beef Base from Better Than Bouillon. The vegetarian based one has these ingredients:
VEGETABLES (CARROT, CELERY, ONION) SALT, HYDROLYZED SOY PROTEIN, CORN SYRUP SOLIDS, SUGAR, YEAST EXTRACT, CANOLA OIL, NATURAL FLAVORS, MALTODEXTRIN, CARAMEL COLOR. CONTAINS: SOY
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