Vegan Miki Noodle Soup
Warm up with a comforting bowl of Vegan Miki Noodle Soup, a plant-based twist on the classic Filipino favorite. This hearty soup features tender wide rice noodles bathed in a flavorful vegetable broth, infused with aromatic garlic, ginger, and soy sauce. Packed with wholesome vegetables like baby bok choy, julienned carrots, and shiitake mushrooms, plus protein-rich cubes of firm tofu, this dish is as satisfying as it is nutritious. A drizzle of sesame oil adds a nutty depth, while fresh spring onions and lemon wedges provide a bright, zesty finish. Ready in just 40 minutes and perfect for a cozy meal any time of year, this vegan noodle soup is a nourishing, easy-to-make one-pot wonder your whole family will love! Ideal for fans of vegan Filipino recipes, hearty soups, and quick weeknight dinners.
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Recipe Information
Ingredients
- 250 g wide rice noodles
- 6 cups vegetable broth
- 1 large carrot, julienned
- 2 bunches baby bok choy, chopped
- 150 g shiitake mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce
- 200 g tofu, firm, cubed
- 2 stalks spring onions, sliced
- 1 tsp sesame oil
- 0.5 tsp salt
- 0.25 tsp pepper
- 4 lemon wedges
Instructions
In a large pot, bring the vegetable broth to a simmer over medium heat.
Add the minced garlic and ginger to the pot. Stir for about 1 minute until fragrant.
Add the julienned carrot and shiitake mushrooms. Cook for 5 minutes, stirring occasionally until the vegetables are softened.
Stir in the soy sauce and cubed tofu. Cook for another 5 minutes to let the tofu absorb the flavors.
Add the chopped baby bok choy and continue to simmer for 3 more minutes. The bok choy should be wilted but still vibrant.
Meanwhile, in a separate pot, cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Add the cooked rice noodles to the pot of soup, stirring gently to combine.
Season the soup with salt and pepper, then drizzle with sesame oil for an extra layer of flavor.
Remove the pot from heat and ladle the soup into bowls.
Garnish each serving with sliced spring onions and a wedge of lemon for a fresh, zesty finish.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6652 mg | 289% | |
| Total Carbohydrate | 240.8 g | 88% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 35.8 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 2097 mg | 161% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 5039 mg | 107% | |
*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.
