Vegan Kway Teow Soup
Warm your soul with this aromatic and wholesome Vegan Kway Teow Soup, a plant-based twist on the beloved Southeast Asian classic. This vibrant noodle soup features silky flat rice noodles swimming in a rich, flavorful vegetable broth infused with garlic, ginger, and soy sauce. Packed with colorful, nutrient-dense ingredients like shiitake mushrooms, julienned carrots, and tender baby bok choy, it’s a beautifully balanced dish that's both hearty and light. Garnished with bean sprouts, fresh cilantro, and green onions, and served with a squeeze of lime for a zesty finish, this soup is perfect for a comforting meal in under 45 minutes. Ideal for vegan and vegetarian diets, this recipe offers authentic flavors while being completely dairy-free and meat-free. Whether you're a fan of Southeast Asian cuisine or simply craving a wholesome, noodle-filled bowl, this Vegan Kway Teow Soup will transport your taste buds with every spoonful.
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Recipe Information
Ingredients
- 300 grams flat rice noodles
- 6 cups vegetable broth
- 3 garlic cloves, minced
- 1 inch piece ginger, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 carrot, julienned
- 2 baby bok choy, halved
- 150 grams shiitake mushrooms, sliced
- 1 cup bean sprouts
- 2 green onions, chopped
- 0.5 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
Instructions
Soak the flat rice noodles in warm water for about 15-20 minutes, or until softened. Drain and set aside.
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sliced ginger, sautéing for 1-2 minutes until fragrant.
Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and add the soy sauce, salt, and white pepper. Let the broth simmer for 10 minutes to allow flavors to meld.
Add the sliced shiitake mushrooms, julienned carrot, and halved baby bok choy to the simmering broth. Cook for another 5-7 minutes, until the vegetables are tender.
Divide the soaked and drained rice noodles among four serving bowls.
Ladle the hot soup and vegetables over the noodles in each bowl.
Top with bean sprouts, chopped green onions, and fresh cilantro.
Serve with a lime wedge on the side for squeezing over the soup to taste.
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6572 mg | 286% | |
| Total Carbohydrate | 281.3 g | 102% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 42.9 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 714 mg | 55% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 5067 mg | 108% | |
*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.
