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Asian Vegan Noodle Soup
This Asian Vegan Noodle Soup is a light brothy healthy bowl of warm comfort. Gluten-free noodles and tofu round out this hearty meal. Any time of the year
Course
Soups
Cuisine
Asian
Keyword
Asian soup, easy soup, gluten free soup, healthy soup, tofu soup
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
people
Calories
38
kcal
Author
Vegan Gluten Free Life
Ingredients
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
Toppings
baby bok choy
lime juice
pepper flakes
Instructions
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.
Optional Garnish
Squeeze lime, lime wedge, small whole bok choy stalks, red pepper flakes.
Notes
Soy-Free Version Substitutes:
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
Nutrition
Serving:
1
g
|
Calories:
38
kcal
|
Carbohydrates:
8
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
1416
mg
|
Potassium:
145
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
3742
IU
|
Vitamin C:
19
mg
|
Calcium:
35
mg
|
Iron:
1
mg