Vegan Chinese Noodle Soup
Warm your soul with this aromatic Vegan Chinese Noodle Soup, a comforting bowl of plant-based perfection. Brimming with fragrant ginger, garlic, and umami-rich soy sauce, this wholesome soup features chewy noodles, tender bok choy, and earthy shiitake mushrooms for a delightful medley of flavors and textures. Protein-packed tofu and a hint of sriracha add the perfect balance of heartiness and heat. Ready in under 40 minutes, this nutrient-rich recipe is ideal for busy weeknights or a cozy dinner at home. Garnished with fresh coriander and green onions, every spoonful of this vegan soup is a nourishing delight. Perfect for fans of Asian cuisine, this one-pot wonder is a standout addition to your plant-based recipe collection.
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Recipe Information
Ingredients
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger
- 3 garlic cloves
- 1 cup shiitake mushrooms
- 1 large carrot
- 2 cups bok choy
- 3 green onions
- 8 ounces dried Chinese noodles
- 1 tablespoon sesame oil
- 8 ounces tofu
- 1 teaspoon sriracha sauce
- 0.25 cup coriander leaves (cilantro)
Instructions
Peel and mince the fresh ginger, then mince the garlic cloves. Slice the shiitake mushrooms and carrot thinly. Chop the bok choy into bite-sized pieces and slice the green onions.
Cut the tofu into small cubes and set aside.
In a large pot, heat the sesame oil over medium heat. Add the ginger and garlic, and sauté for 2-3 minutes until fragrant.
Add the sliced mushrooms and carrot to the pot, and sauté for an additional 5 minutes until they are slightly softened.
Pour in the vegetable broth and soy sauce, then bring the mixture to a simmer.
Add the dried Chinese noodles and cubed tofu to the pot. Stir occasionally to prevent the noodles from sticking together and cook for about 5-7 minutes until the noodles are just tender.
Add the bok choy and cook for another 2 minutes until it's wilted.
Stir in the sriracha sauce, then taste and adjust the seasoning with more soy sauce or sriracha if desired.
Serve the soup hot, garnished with chopped green onions and fresh coriander leaves.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 33.2 g | ||
| Protein | 102.1 g | 204% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1475 mg | 113% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 5604 mg | 119% | |
*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.
