Soy-Free Asian Noodle Soup

Warm up with a comforting bowl of Soy-Free Asian Noodle Soup, a flavorful twist on a classic favorite that's perfect for those avoiding soy-based ingredients. This vibrant soup features silky rice noodles, a warming infusion of star anise and cinnamon, and a bounty of fresh vegetables like bok choy, mushrooms, and bell peppers. A splash of fish sauce substitute adds a subtle umami kick, while lime and cilantro provide a fresh, zesty finishing touch. Ready in just 40 minutes, this easy, gluten-free recipe is perfect for weeknight dinners or a cozy weekend meal. Bursting with aromatic spices and wholesome ingredients, this soy-free delight is a must-try for fans of Asian-inspired cuisine!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 ounces rice noodles
• 6 cups vegetable broth
• 2 tablespoons ginger
• 3 cloves garlic clove
• 2 pieces star anise
• 1 stick cinnamon stick
• 1 medium carrot
• 1 medium red bell pepper
• 6 ounces mushrooms
• 2 small heads bok choy
• 2 stalks green onions
• 1 whole lime
• 2 tablespoons fish sauce substitute
• 0.5 cup fresh cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons coconut oil

Directions

Step 1

Start by preparing your ingredients: peel and thinly slice the ginger, mince the garlic cloves, peel and thinly slice the carrot, core and thinly slice the red bell pepper, clean and slice the mushrooms, and slice the green onions. Cut the bok choy into halves or quarters lengthwise.

Step 2

Cook the rice noodles according to package instructions. Once cooked, drain and set aside.

Step 3

In a large pot, heat coconut oil over medium heat. Add the ginger and garlic, sautéing until fragrant, about 1 minute.

Step 4

Add vegetable broth, star anise, and the cinnamon stick. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the spices to infuse the broth.

Step 5

Add the carrot, red bell pepper, mushrooms, and bok choy to the pot. Continue to simmer for another 5-7 minutes, or until the vegetables are tender but still vibrant.

Step 6

Stir in the fish sauce substitute and add salt and black pepper to taste. Remove the star anise and cinnamon stick.

Step 7

Divide the cooked rice noodles into bowls and ladle the hot broth and vegetables over the noodles.

Step 8

Garnish each bowl with sliced green onions, fresh cilantro, and a squeeze of lime juice.

Step 9

Serve immediately, enjoying the fresh, soy-free flavors of the soup.

Nutrition Facts

Serving size	(2351.1g)

Amount per serving	% Daily Value*
Calories	1341.8

Total Fat 50.1g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 7.7g
Cholesterol 0mg	0%
Sodium 6467.3mg	0%
Total Carbohydrate 190.9g	0%
Dietary Fiber 33.6g	0%
Total Sugars 36.8g
Protein 43.2g	0%

Vitamin D 0IU	0%
Calcium 559.4mg	0%
Iron 15.6mg	0%
Potassium 4764.5mg	0%

*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.

Source of Calories

Fat: 32.5%

Protein: 12.5%

Carbs: 55.0%