Soy-Free Chinese Noodle Soup
Delight in the comforting flavors of this *Soy-Free Chinese Noodle Soup*, a wholesome twist on a traditional favorite that's perfect for those avoiding soy-based ingredients. This aromatic dish combines tender rice noodles with a vibrant medley of shiitake mushrooms, bamboo shoots, baby bok choy, and carrots, all simmered in a rich vegetable broth infused with garlic, ginger, and coconut aminos for a naturally savory taste. Finished with fresh cilantro, green onions, and optional chili oil for a hint of heat, this recipe is both allergy-friendly and packed with nutrients. With only 15 minutes of prep time and 20 minutes of cooking, this quick-to-make soup is ideal for weeknight dinners or cozy family meals. Easy, flavorful, and soy-free—this noodle soup will elevate your soup game while accommodating dietary needs.
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 6 cups vegetable broth
- 1 can (8 ounces) bamboo shoots
- 4 ounces shiitake mushrooms
- 2 pieces baby bok choy
- 1 large carrot
- 3 stalks green onions
- 1 inch piece ginger
- 3 cloves garlic
- 3 tablespoons coconut aminos
- 2 tablespoons sesame oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 1 tablespoon chili oil (optional)
Instructions
Soak the rice noodles in warm water for about 15 minutes or until softened, then drain and set aside.
In a large pot, heat the sesame oil over medium heat.
Add minced garlic and grated ginger, stirring until fragrant, about 1 minute.
Slice shiitake mushrooms and add them to the pot, cooking for 3-4 minutes until they start to soften.
Pour in the vegetable broth and bring it to a gentle boil.
Add the drained bamboo shoots, sliced carrot, chopped baby bok choy, coconut aminos, salt, and black pepper to the pot.
Reduce the heat to low and let the soup simmer for 10 minutes, allowing the flavors to meld together.
Add the soaked rice noodles to the pot and continue cooking for another 2-3 minutes until the noodles are hot.
Adjust seasoning as necessary with additional salt and pepper.
Serve the soup hot, garnished with chopped green onions and fresh cilantro, and drizzle with chili oil if using.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 7451 mg | 324% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 45.5 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 726 mg | 56% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4480 mg | 95% | |
*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.
