This broth-based Asian vegan noodle soup has comforting flavors and restorative ingredients. It will help to settle your stomach because of the anti-inflammatory ingredients, ginger, and miso. However, it’s also perfect if you are simply looking for an easy, delicious, light soup any time of the year. Asian vegan noodle soup is full of nutrient-rich vegetables along with protein-packed tofu. No doubt, you’ll be amazed at how easy and quick it is to make this savory, warm recipe.
In short, it is cold and flu season and it’s chilly outside and that means, it’s soup season! You will enjoy this Asian-inspired recipe because of its rich flavor and it is quick to make without some big production. Nevertheless, whether there is snow on the ground, frost on the grass, or cooler tropical days, Asian vegan noodle soup always hits the spot.
Why Asian vegan noodle soup
My refrigerator was stocked with tofu, carrots, green onions, miso, and ginger. Also, I had bok choy that was hanging out in my crisper screaming to be made into something delicious. Therefore, an Asian vegan noodle soup recipe inspired by stuff in the fridge was just right.
The one item that I don’t often have is white miso. But this incredibly nutritious ingredient is worth getting to know and makes this Asian vegan noodle soup taste like it came from your favorite Asian restaurant. Miso is often found in Asian food, it is made from fermented soybeans and comes in a range of colors. Incorporate miso into your cooking, you won’t be disappointed. It adds a rich depth of flavor and is a great source of B vitamins and folic acid. Miso is a gut friendly food. Fermented foods contain healthy bacteria known as nature’s probiotics. Look for it in the refrigerated or shelved area of the grocery store.
Above all, Asian vegan noodle soup is one easy soup. First, start by pouring in the broth, soy sauce, ginger, miso, sriracha, garlic, and carrots. Throw everything else in except for the kale. Greens look their best when they stay bright and full of texture. However, if you add the greens too soon, they will become wilted and not so pretty. Don’t fret if they aren’t as pretty, it will still be delicious.
Gluten-free noodle tip
- Cook gluten free rice noodles and let cool
- Place into individual bowls
- Pour ingredients over the noodles (keeps the noodles from overcooking)
- Two choices; white rice GF noodles or brown rice GF noodles
Top the healthy Asian soup with fresh uncooked baby bok choy and serve. This is an easy soup that will become a family favorite. In my opinion, this light, flavorful, filling, Asian vegan noodle soup is perfect as a main dish or as an amazing compliment alongside sushi, egg rolls, potstickers, easy bok choy salad, whatever suits your family.
In short, have fun in the kitchen, and don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. Share your positive comments and suggestions. ❤️ from VGFL.
- 6 cups vegan beef broth or vegetable broth
- 2 tablespoons GF soy sauce or coconut aminos
- 1 tablespoon ginger grated
- 1 tablespoon GF white miso
- 1 teaspoon sriracha
- 1 tablespoon garlic crushed
- 1/2-1 cup carrots julienned
- 1/2-1 cup bok choy bite-size pieces
- 1/2 cup green onions sliced
- 1 5 ounce organic shiitake or Bella mushrooms sliced
- 1 14 ounce extra firm tofu cubed
- 1 cup kale or baby spinach sliced
- 1 8 ounce rice noodles cooked
- baby bok choy
- lime juice
- pepper flakes
- Using a large pot, stir in broth, soy sauce, ginger, miso, sriracha, garlic, and carrots. Bring to a boil. Reduce heat and cook for 10 minutes.
- Add bok choy, green onions, mushrooms, spinach or kale, and tofu to the broth. Cook for an additional 10 minutes. Taste and season as desired.
- Place noodles into individual bowl and ladle soup over the noodles.
- Squeeze lime, lime wedge, small whole bok choy stalks, red pepper flakes.
- GF soy-sauce = Coconut aminos
- White miso = Soy-free white miso, usually made from chickpeas or leave out completely
- Tofu = Extra mushrooms or “Chickpea” tofu