Vegetarian Pork Noodle Soup
Satisfy your craving for classic comfort food with this flavorful Vegetarian Pork Noodle Soup, a plant-based twist on the beloved traditional dish. Featuring savory plant-based pork, nutrient-packed bok choy, and tender Chinese egg noodles swimming in a rich vegetable broth enhanced with soy sauce, garlic, and ginger, this warming soup offers a harmonious balance of textures and umami flavor. Quick to prepare in just 40 minutes, it’s perfect for a hearty weeknight meal or a cozy lunch. Garnished with vibrant green onions and a hint of toasted sesame oil, this recipe delivers all the nostalgic warmth of pork noodle soup while staying fully vegetarian. Ideal for those seeking wholesome, meat-free comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Plant-based pork
- 6 cups Vegetable broth
- 2 tablespoons Soy sauce
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 carrots Carrots, julienned
- 2 cups Bok choy, chopped
- 4 stalks Green onions, sliced
- 8 ounces Chinese egg noodles
- 1 tablespoon Toasted sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing your ingredients. Mince the garlic and ginger, julienne the carrots, chop the bok choy, and slice the green onions.
In a large pot over medium heat, add the toasted sesame oil. Once hot, add the minced garlic and ginger, sautéing until fragrant, about 1 minute.
Add the plant-based pork to the pot and cook for 3-5 minutes, ensuring it browns slightly and absorbs the garlic and ginger flavors.
Pour in the vegetable broth and soy sauce, then bring the mixture to a gentle simmer.
Add the julienned carrots and chopped bok choy to the pot. Allow the vegetables to simmer for about 10 minutes, or until they are tender.
While the soup is simmering, cook the Chinese egg noodles according to package instructions, then drain and set aside.
Once the vegetables are cooked, stir in the green onions, then add salt and black pepper to taste.
Finally, add the cooked noodles into the soup, stirring to combine.
Ladle the soup into bowls and serve hot, garnishing with extra green onions if desired.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 8058 mg | 350% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 33.8 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 742 mg | 57% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4627 mg | 98% | |
*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.
