Gluten-Free Asian Noodle Soup
Warm up with a comforting bowl of Gluten-Free Asian Noodle Soup, a flavorful and nourishing meal that comes together in just 40 minutes! Brimming with vibrant vegetables like julienned carrots, red bell peppers, and earthy shiitake mushrooms, this soup is infused with fragrant ginger, garlic, and sesame oil for a bold, aromatic base. Rice noodles provide the perfect gluten-free foundation, while tamari adds a savory umami kick. Protein-packed tofu and a hint of lime juice round out this wholesome bowl, with cilantro and red chili flakes for a fresh and spicy finish. Perfect as a satisfying lunch or dinner, it’s easily customizable, naturally vegan, and ideal for anyone looking for a gluten-free twist on classic Asian soup flavors. Pair this quick and easy recipe with a light salad or enjoy it as a standalone star to brighten any day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g Rice noodles
- 1 tablespoon Sesame oil
- 1 tablespoon Ginger, grated
- 2 cloves Garlic, minced
- 2 stalks Green onions, sliced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 100 g Shiitake mushrooms, sliced
- 4 cups Vegetable broth
- 3 tablespoons Tamari or gluten-free soy sauce
- 2 tablespoons Lime juice
- 0.25 cup Cilantro, chopped
- 0.5 teaspoon Red chili flakes
- 200 g Tofu, cubed
Instructions
Soak the rice noodles in warm water for about 10 minutes, or until they're pliable but not fully cooked. Then drain and set aside.
In a large pot, heat the sesame oil over medium heat.
Add the grated ginger and minced garlic, sautéing for 1-2 minutes until fragrant.
Add the sliced green onions, carrot, red bell pepper, and shiitake mushrooms. Stir-fry for about 5 minutes until vegetables are slightly tender.
Pour in the vegetable broth and increase heat to bring to a boil.
Once boiling, reduce to a simmer and add the tamari, lime juice, and tofu cubes.
Gently stir in the drained rice noodles and cook for another 4-5 minutes until the noodles are tender and cooked through.
Add the chopped cilantro and red chili flakes, stirring well.
Taste and adjust seasoning, adding more tamari or lime juice if necessary.
Serve hot in bowls, garnishing with additional cilantro or chili flakes if desired.
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5665 mg | 246% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 29.3 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 939 mg | 72% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3450 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
