Vegetarian Spicy Beef Noodle Soup
Savor the bold flavors of our Vegetarian Spicy Beef Noodle Soup, a plant-based twist on the classic comfort dish that delivers hearty satisfaction with a kick. This vibrant soup combines rehydrated plant-based "beef" crumbles with a fragrant vegetable broth infused with chili paste, gochugaru, fresh ginger, and garlic for a perfectly balanced heat. Packed with nutrient-rich vegetables like baby bok choy, carrots, and shiitake mushrooms, and served over tender rice noodles, this recipe is as nourishing as it is flavorful. A touch of soy sauce and brown sugar rounds out the rich and spicy broth, while scallions, cilantro, and a squeeze of lime add freshness to every bowl. Ready in just 45 minutes, this crowd-pleasing vegan noodle soup is perfect for weeknight dinners or cozy gatherings.
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Recipe Information
Ingredients
- 1 cup Dry plant-based 'beef' crumbles
- 6 cups Vegetable broth
- 3 tablespoons Soy sauce
- 2 tablespoons Chili paste (sambal oelek or similar)
- 1 tablespoon Gochugaru (Korean red pepper flakes) or crushed red pepper
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 4 small Baby bok choy, halved lengthwise
- 2 medium Carrots, julienned
- 1.5 cups Shiitake mushrooms, sliced thinly
- 4 stalks Scallions, sliced (white and green parts separated)
- 0.25 cup Cilantro, chopped (optional)
- 1 large Lime, cut into wedges
- 1 tablespoon Sesame oil
- 8 ounces Rice noodles
- 0.5 teaspoon Ground white pepper
- 1 teaspoon Brown sugar
Instructions
Rehydrate the dry plant-based 'beef' crumbles according to the package instructions. Drain any excess liquid and set aside.
In a large pot or Dutch oven, heat sesame oil over medium heat. Add the minced garlic, grated ginger, and white parts of the sliced scallions. Sauté for 1-2 minutes until fragrant.
Stir in the chili paste, gochugaru (or crushed red pepper), and brown sugar. Cook for another 1 minute to bloom the spices.
Pour in the vegetable broth and add soy sauce and ground white pepper. Bring to a simmer.
Add the sliced shiitake mushrooms, julienned carrots, and rehydrated plant-based 'beef' crumbles to the pot. Simmer for 10 minutes.
Meanwhile, cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
Add the halved baby bok choy to the pot and cook for an additional 5 minutes, or until tender.
Taste the broth and adjust seasoning with more soy sauce or chili paste, if desired.
To serve, divide the cooked rice noodles among four bowls. Ladle the hot soup and vegetables over the noodles.
Top each bowl with the green parts of the scallions, fresh cilantro (if using), and a generous squeeze of lime.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7643 mg | 332% | |
| Total Carbohydrate | 226.0 g | 82% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 46.1 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 936 mg | 72% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 5537 mg | 118% | |
*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.
