Vegetarian Rice Noodle Soup
Warm, comforting, and bursting with vibrant flavors, this Vegetarian Rice Noodle Soup is the perfect combination of hearty and light. Made with tender rice noodles, fresh vegetables like bell peppers, mushrooms, and snow peas, and a fragrant base of ginger, garlic, and onion sautéed in coconut oil, this soup offers a delightful balance of textures and aromas. The rich vegetable broth is elevated with soy sauce, lime juice, and a touch of fresh cilantro, creating a savory and refreshing finish. Ready in just 40 minutes, this recipe is ideal for busy weeknights and can be customized with a spicy kick of red chili. Whether you’re looking for a wholesome meal or a cozy way to enjoy plant-based ingredients, this vegetarian noodle soup hits the spot every time. Perfect for vegan and vegetarian diets and packed with flavor, it’s a must-try recipe for any soup lover!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 6 cups Vegetable broth
- 1 tablespoon Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, fresh grated
- 1 large Carrot, thinly sliced
- 1 medium Red bell pepper, sliced
- 150 grams Mushrooms, sliced
- 100 grams Snow peas
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 0.5 teaspoon Salt
- 0.25 cup Fresh cilantro, chopped
- 2 Green onions, sliced
- 1 Red chili, sliced (optional)
Instructions
Soak the rice noodles in warm water for about 15 minutes or until they are soft. Drain and set aside.
In a large pot, heat the coconut oil over medium heat.
Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent, about 3-4 minutes.
Add the carrot, red bell pepper, and mushrooms. Sauté for an additional 5 minutes until the vegetables start to soften.
Pour in the vegetable broth and bring to a gentle boil.
Add the snow peas, soy sauce, lime juice, and salt to the pot. Stir well and let simmer for 5 minutes.
Add the soaked rice noodles to the soup. Cook for another 3-4 minutes until the noodles are heated through.
Remove the soup from heat and stir in the chopped cilantro and sliced green onions.
Serve the soup hot, garnished with additional cilantro and sliced red chili if desired.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1660 mg | 72% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 11.2 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1142 mg | 24% | |
*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.
