Vegan Spicy Beef Noodle Soup
Indulge in a bowl of warm, hearty satisfaction with this Vegan Spicy Beef Noodle Soup, a plant-based twist on a classic comfort dish. Featuring tender rice noodles, flavorful vegan beef strips, and a vibrant vegetable broth infused with sesame oil, chili garlic sauce, fresh ginger, and garlic, this recipe packs a savory punch with a subtle kick of heat. Fresh vegetables like bok choy and carrots add wholesome crunch, while garnishes like scallions, cilantro, and lime wedges amplify the brightness of every bite. Whether you're seeking a quick 40-minute meal or a gluten-free, dairy-free dinner option, this soup delivers nutritious depth and irresistible flavor. Perfect for cozy nights or when you're craving something spicy and satisfying, this recipe is as easy to prepare as it is delicious!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 8 ounces Vegan beef strips (store-bought or homemade)
- 6 cups Vegetable broth
- 2 tablespoons Coconut aminos or soy sauce (gluten-free, if needed)
- 2 tablespoons Chili garlic sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Fresh ginger, grated
- 3 cloves Garlic, minced
- 0.5 teaspoons Red pepper flakes
- 2 cups Bok choy, chopped
- 1 cup Carrots, thinly sliced
- 3 stalks Scallions, chopped
- 0.25 cup Fresh cilantro, chopped
- 2 pieces Lime wedges
- 1 as needed Optional toppings: bean sprouts, sliced chili peppers, sesame seeds
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Heat sesame oil in a large pot over medium heat. Add the grated ginger and minced garlic, cooking for 1-2 minutes until fragrant.
Stir in the red pepper flakes, chili garlic sauce, and coconut aminos (or soy sauce). Cook for another 1-2 minutes to enhance the flavors.
Pour in the vegetable broth and bring it to a simmer. Let it cook for 5 minutes to blend the aromatics with the broth.
Add the bok choy and carrots to the pot. Simmer for an additional 5-7 minutes, or until the vegetables are tender.
In a separate pan, cook the vegan beef strips according to the package instructions, or until browned. Add the cooked strips to the soup just before serving to prevent overcooking.
Divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a generous amount of broth, vegetables, and vegan beef.
Garnish with scallions, cilantro, and any optional toppings like bean sprouts, sliced chili peppers, or sesame seeds.
Serve hot with lime wedges on the side for a final burst of tang.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6169 mg | 268% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 50.2 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 797 mg | 61% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5251 mg | 112% | |
*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.
