Vegan Miki Noodle Soup

Warm up with a comforting bowl of Vegan Miki Noodle Soup, a plant-based twist on the classic Filipino noodle dish. This hearty soup features silky wide rice noodles swimming in a flavorful vegetable broth infused with garlic, ginger, and soy sauce. Packed with vibrant veggies like julienned carrots, tender baby bok choy, and earthy shiitake mushrooms, it’s a nutrient-rich meal that’s both satisfying and healthy. Cubed tofu soaks up the savory broth, while a drizzle of sesame oil and fresh spring onion garnish add depth and brightness. Simple to make in under 40 minutes and perfect for cozy evenings, this vegan noodle soup is a zesty, wholesome delight that will have everyone coming back for seconds.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 g wide rice noodles
• 6 cups vegetable broth
• 1 large carrot, julienned
• 2 bunches baby bok choy, chopped
• 150 g shiitake mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 3 tbsp soy sauce
• 200 g tofu, firm, cubed
• 2 stalks spring onions, sliced
• 1 tsp sesame oil
• 0.5 tsp salt
• 0.25 tsp pepper
• 4 lemon wedges

Directions

Step 1

In a large pot, bring the vegetable broth to a simmer over medium heat.

Step 2

Add the minced garlic and ginger to the pot. Stir for about 1 minute until fragrant.

Step 3

Add the julienned carrot and shiitake mushrooms. Cook for 5 minutes, stirring occasionally until the vegetables are softened.

Step 4

Stir in the soy sauce and cubed tofu. Cook for another 5 minutes to let the tofu absorb the flavors.

Step 5

Add the chopped baby bok choy and continue to simmer for 3 more minutes. The bok choy should be wilted but still vibrant.

Step 6

Meanwhile, in a separate pot, cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

Step 7

Add the cooked rice noodles to the pot of soup, stirring gently to combine.

Step 8

Season the soup with salt and pepper, then drizzle with sesame oil for an extra layer of flavor.

Step 9

Remove the pot from heat and ladle the soup into bowls.

Step 10

Garnish each serving with sliced spring onions and a wedge of lemon for a fresh, zesty finish.

Nutrition Facts

Serving size	(2619.7g)

Amount per serving	% Daily Value*
Calories	1619.6

Total Fat 45.0g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 10.2g
Cholesterol 0mg	0%
Sodium 6651.9mg	0%
Total Carbohydrate 240.8g	0%
Dietary Fiber 37.3g	0%
Total Sugars 35.8g
Protein 79.7g	0%

Vitamin D 27IU	0%
Calcium 2097.1mg	0%
Iron 18.6mg	0%
Potassium 5039.0mg	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: 24.0%

Protein: 18.9%

Carbs: 57.1%