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    Asian Vegetable Noodle Soup

    January 9, 2017 By Rene 34 Comments

    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.

    Jump to Recipe
    Asian Vegetable Noodle Soup | ThisSavoryVegan.com

    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 – 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.

    Asian Vegetable Noodle Soup | ThisSavoryVegan.com

    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 | ThisSavoryVegan.com
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    5 from 11 votes

    Asian Vegetable Noodle Soup

    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.
    Course Main Course
    Cuisine asian
    Keyword soup, tofu
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 6
    Calories 236kcal

    Ingredients

    • 8 cups broth*
    • 2 tablespoon low sodium soy sauce
    • ¼ teaspoon ground ginger
    • 1 tablespoon white miso
    • 1 teaspoon sriracha or more to taste
    • 4 cloves garlic diced
    • ½ 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, jalapeño, 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

    *I used vegan beef broth - you can get this at Whole Foods or online here. You can also swap for your favorite broth.
    **If you can't find these, feel free to swap for soba or rice noodles.

    Nutrition

    Calories: 236kcal | Carbohydrates: 41g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 375mg | Potassium: 152mg | Fiber: 3g | Sugar: 3g | Iron: 1mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    Asian Vegetable Noodle Soup | ThisSavoryVegan.com
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    Reader Interactions

    Comments

    1. Claire

      October 10, 2020 at 8:06 pm

      5 stars
      Yummmmm! I added napa cabbage as well... so good!

      Reply
      • Rene

        October 12, 2020 at 2:13 pm

        Yum! I love cabbage in soup. So glad you liked it!

        Reply
    2. Jamie

      July 14, 2020 at 1:17 am

      I’d love to try this recipe but I live in Australia and can’t 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.

      Reply
      • Rene

        July 15, 2020 at 8:02 am

        Hi Jaime - just swap the water and bouillon listed for 8 cups of your favorite broth 🙂

        Reply
        • Jamie

          July 15, 2020 at 10:51 pm

          Thank you so much. 😊

          Reply
    3. Katie

      April 12, 2020 at 2:48 pm

      Where do you find white miso?

      Reply
      • Kathryn

        April 12, 2020 at 5:48 pm

        Our local natural foods store has it, as does Whole Foods, and any Japanese grocery store.

        Reply
    4. Robyn

      April 12, 2020 at 5:25 am

      I’ve 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.

      Reply
    5. Lily

      February 22, 2020 at 7:30 pm

      This was such a lovely simple soup recipe! Thank you for sharing 🙂 I massaged some kale in sesame oil and added that to my soup, and that was a nice touch.

      Reply
      • Rene

        February 23, 2020 at 7:05 am

        Yum - sounds like the perfect addition! So glad you liked it!

        Reply
    6. Joseph

      January 20, 2020 at 9:43 am

      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.

      Reply
    7. Dennis N.

      September 22, 2019 at 10:17 pm

      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

      Reply
      • Rene

        September 26, 2019 at 9:53 am

        That sounds like the perfect swap 🙂

        Reply
    8. lisa

      January 09, 2019 at 10:35 am

      5 stars
      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....

      Reply
      • Rene

        January 09, 2019 at 2:58 pm

        Woo - so glad everyone liked it! Even if they didn't all love the tofu - just wait, it grows on people 🙂

        Reply
    9. Michelle

      December 18, 2018 at 4:39 pm

      5 stars
      Made this tonight and loved the broth! I normally love onions, but I wasn’t crazy about them here. Next time I think I’ Add scallions right at the end. Yum!!

      Reply
    10. Joy

      August 27, 2018 at 3:46 am

      5 stars
      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.

      Reply
      • Rene

        August 27, 2018 at 9:53 am

        Yum - love all of those toppings!

        Reply
    11. Kathryn

      April 15, 2018 at 11:27 am

      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.

      Reply
      • Rene

        April 15, 2018 at 12:55 pm

        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.

        Reply
        • Kathryn

          April 15, 2018 at 1:16 pm

          Thanks!

          Reply
      • Kathy

        February 28, 2022 at 6:34 am

        5 stars
        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

        Reply
    12. wink leblanc

      July 27, 2019 at 12:43 pm

      5 stars
      This is excellent and easy!

      Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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