Vegetarian Chinese Noodle Soup
Warm, nourishing, and bursting with authentic flavors, this Vegetarian Chinese Noodle Soup is a deliciously wholesome dish perfect for cozy nights or a light yet satisfying meal. Crafted with silky rice noodles, hearty tofu cubes, and vibrant vegetables like bok choy, carrots, and shiitake mushrooms, this soup combines nutritional goodness with irresistible taste. Infused with aromatic ginger, garlic, and soy sauce, every spoonful offers a delightful balance of savory and umami notes. Ready in just 45 minutes, this vegetarian recipe is easy to prepare and perfect for meal prepping or weeknight dinners. Garnished with fresh cilantro for a refreshing touch, it’s a comforting bowl of goodness that celebrates Chinese-inspired flavors. Ideal for vegans and vegetarians, this recipe is a must-try for noodle lovers! Keywords: vegetarian Chinese noodle soup, tofu noodle soup, vegan soup recipe, Chinese-inspired soup, rice noodle soup.
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Recipe Information
Ingredients
- 6 cups Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Ginger, minced
- 2 cloves Garlic, minced
- 14 ounces Firm tofu, cubed
- 2 medium Carrots, julienned
- 3 small heads Bok choy, chopped
- 8 ounces Shiitake mushrooms, sliced
- 3 stalks Green onions, sliced
- 8 ounces Rice noodles
- 1 tablespoon Sesame oil
- 0.25 cup Fresh cilantro, chopped
- to taste Salt
- to taste Black pepper
Instructions
Begin by preparing all your ingredients. Mince the ginger and garlic, cube the tofu, julienne the carrots, chop the bok choy, slice the mushrooms, and slice the green onions.
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger and sauté for about 1 minute until fragrant.
Add the vegetable broth and soy sauce to the pot and bring to a boil.
Once boiling, reduce the heat to a simmer. Add the cubed tofu, julienned carrots, sliced mushrooms, and chopped bok choy.
Let the soup simmer for about 10 minutes, allowing the vegetables to soften and the flavors to meld.
In a separate pot, cook the rice noodles according to the package instructions. Once cooked, drain and set aside.
Add the cooked rice noodles and sliced green onions to the soup pot. Stir to combine and let simmer for another 5 minutes.
Season the soup with salt and black pepper to taste.
Ladle the noodle soup into bowls and garnish with fresh cilantro.
Serve hot and enjoy your comforting Vegetarian Chinese Noodle Soup!
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7902 mg | 344% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 40.7 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 3519 mg | 271% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 6045 mg | 129% | |
*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.
