Soy-Free Asian Noodle Soup
Warm your soul with this Soy-Free Asian Noodle Soup, a light yet flavorful twist on a classic favorite. Perfect for those avoiding soy-based ingredients, this recipe features silky rice noodles bathed in a fragrant broth infused with ginger, garlic, star anise, and a hint of cinnamon. Packed with vibrant veggies like carrots, bok choy, mushrooms, and bell peppers, this dish is as nutritious as it is delicious. A splash of fish sauce substitute adds umami depth, while fresh cilantro and a squeeze of lime brighten every spoonful. Ready in under 40 minutes, this easy, wholesome noodle soup is a delightful balance of savory, aromatic, and fresh flavors, making it a perfect weeknight meal or soothing comfort food for any season.
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 6 cups vegetable broth
- 2 tablespoons ginger
- 3 cloves garlic clove
- 2 pieces star anise
- 1 stick cinnamon stick
- 1 medium carrot
- 1 medium red bell pepper
- 6 ounces mushrooms
- 2 small heads bok choy
- 2 stalks green onions
- 1 whole lime
- 2 tablespoons fish sauce substitute
- 0.5 cup fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons coconut oil
Instructions
Start by preparing your ingredients: peel and thinly slice the ginger, mince the garlic cloves, peel and thinly slice the carrot, core and thinly slice the red bell pepper, clean and slice the mushrooms, and slice the green onions. Cut the bok choy into halves or quarters lengthwise.
Cook the rice noodles according to package instructions. Once cooked, drain and set aside.
In a large pot, heat coconut oil over medium heat. Add the ginger and garlic, sautéing until fragrant, about 1 minute.
Add vegetable broth, star anise, and the cinnamon stick. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the spices to infuse the broth.
Add the carrot, red bell pepper, mushrooms, and bok choy to the pot. Continue to simmer for another 5-7 minutes, or until the vegetables are tender but still vibrant.
Stir in the fish sauce substitute and add salt and black pepper to taste. Remove the star anise and cinnamon stick.
Divide the cooked rice noodles into bowls and ladle the hot broth and vegetables over the noodles.
Garnish each bowl with sliced green onions, fresh cilantro, and a squeeze of lime juice.
Serve immediately, enjoying the fresh, soy-free flavors of the soup.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6467 mg | 281% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 36.8 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4764 mg | 101% | |
*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.
