Hot and Sour Vegetable Rice Noodle Soup
Warm up your soul with a bowl of Hot and Sour Vegetable Rice Noodle Soup—a vibrant and zesty dish that’s as comforting as it is flavorful. This quick and easy recipe features silky rice noodles swimming in a tangy, spicy broth infused with fresh ginger, garlic, soy sauce, and rice vinegar. Loaded with colorful vegetables like shiitake mushrooms, baby bok choy, carrots, and red bell peppers, this soup is a wholesome, plant-based delight. A touch of sriracha adds just the right amount of heat, while a cornstarch slurry gives the broth a perfect, velvety texture. Finished with fresh scallions, cilantro, and a squeeze of lime, this vegan hot and sour soup is ready in under 30 minutes and perfect for weeknight dinners or when you're craving something cozy yet invigorating. Great for lovers of Asian-inspired noodle soups, this recipe is a must-try!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1.5 tablespoons sriracha or chili garlic sauce
- 2 teaspoons sesame oil
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic cloves, minced
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 100 grams shiitake mushrooms, sliced
- 2 small heads baby bok choy, chopped
- 3 scallions, sliced
- 2 tablespoons cilantro leaves, chopped
- 1 lime, cut into wedges
- 1.5 tablespoons cornstarch
- 3 tablespoons water (for cornstarch slurry)
Instructions
Cook the rice noodles according to the package instructions. Once cooked, drain and set aside.
In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, and sauté for 1-2 minutes until fragrant.
Pour in the vegetable broth, soy sauce, rice vinegar, and sriracha. Stir well to combine and bring to a gentle simmer.
Add the sliced mushrooms, julienned carrot, and red bell pepper to the pot. Let simmer for 5 minutes, or until the vegetables are slightly tender but still have a crisp bite.
In a small bowl, mix the cornstarch with the water to create a slurry. Gradually stir the slurry into the soup to thicken it slightly.
Add the chopped bok choy to the pot and let it simmer for an additional 2-3 minutes, just until wilted.
Divide the cooked rice noodles into serving bowls. Ladle the hot and sour soup over the noodles.
Garnish each bowl with sliced scallions, chopped cilantro, and a wedge of lime for squeezing. Serve immediately and enjoy!
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 9.6 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1083 mg | 23% | |
*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.
