Vegan Vegetable Noodle Soup

Meditate, sharpen your knife, and get your chopsticks ready because you want to be ready for this easy, simple vegan Asian vegetable noodle soup!

This amazing soup is full of flavour, extremely adaptable (as in gluten-free, low-carb, what veggies, etc.), and for sure a healthy meal!

Contents

• Ingredients
• Instructions
• Substitutions
• Storage
• 📖 Recipe
• 💬 Comments

Ingredients

• garlic
• mushrooms (I used white button mushrooms)
• dried shiitake mushrooms
• broccoli
• red capsicum/pepper
• vegetable stock
• coconut aminos (or soy sauce)
• noodles

(see recipe card for quantities)

Vegetables: Don’t feel like you need to use the same vegetables as I do. You can easily swap them. See “substitutions” for more options.

Vegetable Stock: When cooking, I always use my homemade veggie stock paste to add flavour. This one is free from any nasties! But you can, of course, use instant veggie stock or store-bought veggie broth.

Coconut Aminos: I avoid any kind of soy product because it affects my thyroid gland. Sometimes, I also like to use soy-free Teriyaki sauce instead. Alternatively, just use soy sauce!

Noodles: You can use any kind of noodles you want, instant noodles, rice noodles or even zoodles. I give you a few options in the “substitutions” section.

Instructions

Step One. Roughly chop or slice the garlic cloves, slice the mushrooms and cut up the broccoli (use the whole vegetable, florets and stem—we’ll need the stem for making the broth!) and capsicum.

Step Two. Heat some oil in a pot or saucepan, that can hold at least 1 litre / 1 quart of liquids, over medium-high heat. We are starting by making the broth first.

Once the oil is hot, add garlic, mushrooms, and the stem of the broccoli (you could add this later too but it does add a lot of flavour to the broth). Fry for about 3 minutes.

Step Three. Pour in vegetable stock, coconut aminos and add dried shiitake mushrooms, broken into smaller, bite-size pieces. Bring the broth to a boil.

Reduce the heat to a low to medium setting, cover and simmer for 10-20 minutes. The longer you cook the broth, the more flavour you’ll end up with! I sometimes even cook it for 30 minutes!

Step Four. Meanwhile, prepare the noodles you want to add according to the instructions on the packet.

In the last minute of cooking the broth, add the broccoli florets and capsicum. We want those to be still fresh and crunchy!

Step Five. Assemble the soup. Place the noodles at the bottom of a bowl first. Then you pour the soup over them with a ladle. Garnish with fresh coriander, if you like.

Substitutions

Gluten-free: As you can choose any kinds of noodles you like for this vegan Asian noodle soup, you can easily make this soup with rice noodles, too! There are also brands that offer gluten-free noodles (made from buckwheat, legumes or wild rice).

Grain-free/Paleo: I like using buckwheat noodles but if you still count buckwheat as a grain, then you might wanna give zucchini noodles (or zoodles) a try! Simply add them at the very end. No separate cooking is required.

Mushrooms: You can leave them out, if you prefer, or swap them with another vegetable. Celery is another flavourful vegetable that is great for stock. But mushrooms are what makes this soup so tasty!

Broccoli/Capsicum: I just love the broccoli and red capsicum combo. Not only for the taste but also for the colours they add to the soup!

Feel free to use different vegetables though like zucchini, bok choy, cabbage, green beans & peas, cauliflower, carrots, baby corn, etc.

Storage

Leftovers keep in the fridge for several days or for up to a week. This Asian vegetable noodle soup will taste better the day after, just like any other soup as well. The veggies just won’t be as crispy.

Also, it’s always a good idea to store the noodles separately because they may soak up a bit of the broth which results in a soggier texture.

You can definitely freeze this vegan soup for 6 months. Just keep in mind that the vegetables will be a lot softer after thawing.

📖 Recipe