Vegetarian Prawn Noodle Soup
Dive into the comforting flavors of this Vegetarian Prawn Noodle Soup, a plant-based twist on the classic Asian favorite! Bursting with vibrant ingredients like hearty rice noodles, savory vegetarian prawns, and fresh vegetables including bok choy and carrots, this recipe delivers a harmonious blend of textures and tastes. The fragrant base of ginger, garlic, and sesame oil pairs beautifully with a flavorful vegetable broth and umami-rich soy sauce. Quick to prepare in just 40 minutes, this wholesome dish is perfect for busy weeknights or as a nourishing meal to warm your soul. Served with a squeeze of fresh lime and garnished with green onions and cilantro, this soup is a feast for both the eyes and the palate. Perfect for vegetarians and noodle lovers alike, this delicious soup recipe is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 200 grams Vegetarian prawns
- 200 grams Rice noodles
- 4 cups Vegetable broth
- 1 inch piece Ginger
- 3 cloves Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 medium Carrots
- 1 bunch Bok choy
- 3 stalks Green onions
- 1 whole Lime
- 0.5 cup Cilantro
- to taste Salt
- to taste Black pepper
Instructions
Begin by soaking the rice noodles in hot water according to the package instructions until they are soft. Drain and set aside.
Peel and slice the ginger into thin slices. Mince the garlic cloves.
In a large pot, heat the sesame oil over medium heat. Add the ginger and garlic, sauté for 2-3 minutes until fragrant.
Add the vegetable broth and soy sauce to the pot. Bring to a gentle simmer.
Peel and slice the carrots into thin rounds. Chop the bok choy into bite-sized pieces. Slice the green onions.
Add the carrots to the pot and let them cook for about 5 minutes until slightly tender.
Stir in the vegetarian prawns and bok choy, simmering for another 5-7 minutes until the bok choy is tender and the prawns are heated through.
Add the softened rice noodles to the soup, stirring well to combine all ingredients.
Taste the soup and season with salt and black pepper as needed.
Ladle the soup into bowls, garnish with chopped green onions and fresh cilantro.
Cut the lime into wedges and serve alongside for an added citrusy zing.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7289 mg | 317% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 29.3 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3446 mg | 73% | |
*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.
