Vegan Kway Teow Soup

Delight your taste buds with this flavorful and comforting Vegan Kway Teow Soup, a plant-based twist on a beloved Southeast Asian classic. This wholesome dish features silky flat rice noodles swimming in a fragrant, spiced vegetable broth infused with garlic, ginger, and sesame oil. Tender shiitake mushrooms, crunchy bean sprouts, and vibrant vegetables like baby bok choy and julienned carrot bring texture and nutrition to every spoonful, while fresh cilantro and green onions add a burst of herbal freshness. Finished with a squeeze of lime for a zesty kick, this quick and easy vegan soup is perfect for a cozy weeknight meal or an impressive starter. Ready in just 45 minutes, it’s a hearty and satisfying option for anyone craving Asian-inspired comfort food. Keywords: Vegan Kway Teow Soup, plant-based noodle soup, Asian vegetable broth recipe, vegan comfort food, quick and easy vegan soup recipes.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams flat rice noodles
• 6 cups vegetable broth
• 3 garlic cloves, minced
• 1 inch piece ginger, sliced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 carrot, julienned
• 2 baby bok choy, halved
• 150 grams shiitake mushrooms, sliced
• 1 cup bean sprouts
• 2 green onions, chopped
• 0.5 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 0.5 teaspoon salt
• 0.25 teaspoon white pepper

Directions

Step 1

Soak the flat rice noodles in warm water for about 15-20 minutes, or until softened. Drain and set aside.

Step 2

In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sliced ginger, sautéing for 1-2 minutes until fragrant.

Step 3

Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and add the soy sauce, salt, and white pepper. Let the broth simmer for 10 minutes to allow flavors to meld.

Step 4

Add the sliced shiitake mushrooms, julienned carrot, and halved baby bok choy to the simmering broth. Cook for another 5-7 minutes, until the vegetables are tender.

Step 5

Divide the soaked and drained rice noodles among four serving bowls.

Step 6

Ladle the hot soup and vegetables over the noodles in each bowl.

Step 7

Top with bean sprouts, chopped green onions, and fresh cilantro.

Step 8

Serve with a lime wedge on the side for squeezing over the soup to taste.

Nutrition Facts

Serving size	(2715.5g)

Amount per serving	% Daily Value*
Calories	1533.6

Total Fat 31.0g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 10.3g
Cholesterol 0mg	0%
Sodium 6571.6mg	0%
Total Carbohydrate 281.3g	0%
Dietary Fiber 41.7g	0%
Total Sugars 42.9g
Protein 56.3g	0%

Vitamin D 27IU	0%
Calcium 713.8mg	0%
Iron 17.7mg	0%
Potassium 5067.3mg	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: 17.1%

Protein: 13.8%

Carbs: 69.1%