Vegan Rice Noodle Soup

Warm, comforting, and packed with flavor, this Vegan Rice Noodle Soup is a delightfully nourishing meal that comes together in just 35 minutes. Perfect for busy weeknights, this plant-based soup features tender rice noodles swimming in a fragrant vegetable broth infused with fresh ginger, garlic, and soy sauce. Loaded with wholesome ingredients like shiitake mushrooms, baby bok choy, and julienned carrots, it’s a vibrant bowl of goodness that’s as nutritious as it is delicious. Topped with fresh cilantro, scallions, and a squeeze of lime for a zesty finish, this recipe is the perfect combination of umami and brightness. Ideal for those seeking a flavorful vegan soup recipe, this dish is sure to become a go-to comfort food in your kitchen repertoire.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams rice noodles
• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 inch piece ginger
• 3 garlic cloves
• 1 large carrot
• 2 heads baby bok choy
• 100 grams shiitake mushrooms
• 3 scallions
• 1 lime
• 0.5 cup fresh cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon chili flakes

Directions

Step 1

Start by preparing the ingredients. Peel and thinly slice the ginger and garlic. Peel and julienne the carrot. Wash and quarter the bok choy. Clean and slice the shiitake mushrooms. Slice the scallions on the diagonal. Chop the cilantro. Cut the lime into wedges.

Step 2

In a large pot, heat the sesame oil over medium heat. Once hot, add the ginger and garlic. Sauté for about 2 minutes until fragrant, being careful not to burn them.

Step 3

Add the sliced shiitake mushrooms to the pot and stir-fry for another 3 minutes until they start to soften.

Step 4

Pour in the vegetable broth and soy sauce. Bring the mixture to a gentle simmer.

Step 5

Add the julienned carrot and simmer for 5 minutes until the carrot starts to soften.

Step 6

Submerge the rice noodles in the broth and allow them to cook for about 4-5 minutes, or until they are tender as per package instructions.

Step 7

Once the noodles are almost done, add the bok choy quarters to the pot. Cook for an additional 2 minutes until the bok choy is just tender.

Step 8

Season the soup with salt, black pepper, and chili flakes to taste.

Step 9

Ladle the soup into bowls, ensuring each serving gets a good mix of noodles, vegetables, and broth.

Step 10

Garnish with sliced scallions and chopped cilantro for freshness.

Step 11

Serve hot with lime wedges on the side. Squeezing lime juice into the soup adds brightness and enhances the flavors.

Nutrition Facts

Serving size	(2367.0g)

Amount per serving	% Daily Value*
Calories	1063.4

Total Fat 28.6g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 10.3g
Cholesterol 0mg	0%
Sodium 6514.2mg	0%
Total Carbohydrate 174.2g	0%
Dietary Fiber 31.8g	0%
Total Sugars 33.2g
Protein 42.7g	0%

Vitamin D 18IU	0%
Calcium 738.9mg	0%
Iron 13.1mg	0%
Potassium 4464.0mg	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: 22.9%

Protein: 15.2%

Carbs: 61.9%