Vegan Chinese Noodle Soup

Warm, comforting, and packed with vibrant flavors, this Vegan Chinese Noodle Soup is a plant-based twist on a classic favorite. Made with a flavorful base of aromatic ginger, garlic, and soy sauce simmered in vegetable broth, this hearty soup features tender Chinese noodles, protein-rich tofu, and an array of fresh vegetables like shiitake mushrooms, bok choy, and carrots. A drizzle of sesame oil and a hint of sriracha add depth and a gentle kick to the dish, while the garnish of green onions and cilantro provides a fresh finish. Ready in under 40 minutes, this easy-to-make noodle soup is perfect for weeknight dinners or cozy lunches. Perfectly balanced and brimming with nutrients, it's a must-try recipe for anyone craving authentic and wholesome Asian-inspired flavors.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon fresh ginger
• 3 garlic cloves
• 1 cup shiitake mushrooms
• 1 large carrot
• 2 cups bok choy
• 3 green onions
• 8 ounces dried Chinese noodles
• 1 tablespoon sesame oil
• 8 ounces tofu
• 1 teaspoon sriracha sauce
• 0.25 cup coriander leaves (cilantro)

Directions

Step 1

Peel and mince the fresh ginger, then mince the garlic cloves. Slice the shiitake mushrooms and carrot thinly. Chop the bok choy into bite-sized pieces and slice the green onions.

Step 2

Cut the tofu into small cubes and set aside.

Step 3

In a large pot, heat the sesame oil over medium heat. Add the ginger and garlic, and sauté for 2-3 minutes until fragrant.

Step 4

Add the sliced mushrooms and carrot to the pot, and sauté for an additional 5 minutes until they are slightly softened.

Step 5

Pour in the vegetable broth and soy sauce, then bring the mixture to a simmer.

Step 6

Add the dried Chinese noodles and cubed tofu to the pot. Stir occasionally to prevent the noodles from sticking together and cook for about 5-7 minutes until the noodles are just tender.

Step 7

Add the bok choy and cook for another 2 minutes until it's wilted.

Step 8

Stir in the sriracha sauce, then taste and adjust the seasoning with more soy sauce or sriracha if desired.

Step 9

Serve the soup hot, garnished with chopped green onions and fresh coriander leaves.

Nutrition Facts

Serving size	(2513.3g)

Amount per serving	% Daily Value*
Calories	1969.7

Total Fat 49.3g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 10.2g
Cholesterol 0mg	0%
Sodium 4866.2mg	0%
Total Carbohydrate 290.8g	0%
Dietary Fiber 38.6g	0%
Total Sugars 33.2g
Protein 102.1g	0%

Vitamin D 12.6IU	0%
Calcium 1474.8mg	0%
Iron 29.5mg	0%
Potassium 5604.5mg	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: 22.0%

Protein: 20.3%

Carbs: 57.7%