Vegan Rice Noodle Soup
Warm, comforting, and bursting with vibrant flavors, this Vegan Rice Noodle Soup is the ultimate bowl of nourishment. Featuring tender rice noodles, hearty shiitake mushrooms, and crisp baby bok choy steeped in a rich, aromatic vegetable broth infused with ginger, garlic, and soy sauce, this soup is a plant-based delight. A hint of sesame oil lends a toasted depth, while fresh cilantro, scallions, and a squeeze of lime bring a refreshing finish. With a quick prep time of just 15 minutes and ready in under 40 minutes, this soup is a perfect go-to for weeknight meals or when you’re craving something hearty yet healthy. Enjoy this easy vegan noodle soup for a satisfying and flavorful dish packed with wholesomeness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams rice noodles
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 inch piece ginger
- 3 garlic cloves
- 1 large carrot
- 2 heads baby bok choy
- 100 grams shiitake mushrooms
- 3 scallions
- 1 lime
- 0.5 cup fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon chili flakes
Instructions
Start by preparing the ingredients. Peel and thinly slice the ginger and garlic. Peel and julienne the carrot. Wash and quarter the bok choy. Clean and slice the shiitake mushrooms. Slice the scallions on the diagonal. Chop the cilantro. Cut the lime into wedges.
In a large pot, heat the sesame oil over medium heat. Once hot, add the ginger and garlic. Sauté for about 2 minutes until fragrant, being careful not to burn them.
Add the sliced shiitake mushrooms to the pot and stir-fry for another 3 minutes until they start to soften.
Pour in the vegetable broth and soy sauce. Bring the mixture to a gentle simmer.
Add the julienned carrot and simmer for 5 minutes until the carrot starts to soften.
Submerge the rice noodles in the broth and allow them to cook for about 4-5 minutes, or until they are tender as per package instructions.
Once the noodles are almost done, add the bok choy quarters to the pot. Cook for an additional 2 minutes until the bok choy is just tender.
Season the soup with salt, black pepper, and chili flakes to taste.
Ladle the soup into bowls, ensuring each serving gets a good mix of noodles, vegetables, and broth.
Garnish with sliced scallions and chopped cilantro for freshness.
Serve hot with lime wedges on the side. Squeezing lime juice into the soup adds brightness and enhances the flavors.
Nutrition Facts
Calories |
1063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6514 mg | 283% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 33.2 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 739 mg | 57% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4464 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.
