Vegan Spicy Beef Noodle Soup

Satisfy your cravings for comfort food with this Vegan Spicy Beef Noodle Soup, a plant-based twist on the classic dish that’s packed with bold flavors and nourishing ingredients. Tender rice noodles swim in a rich, aromatic broth infused with garlic, ginger, chili garlic sauce, and a hint of sesame oil, creating a perfect balance of heat and umami. Hearty vegan beef strips and vibrant vegetables like bok choy and carrots add substance and color, while fresh cilantro, scallions, and optional toppings like bean sprouts and sliced chili peppers elevate each bowl with a burst of freshness and crunch. Ready in just 40 minutes, this gluten-free, dairy-free soup is an easy, soul-warming dish that’s perfect for chilly evenings or any time you need a spicy pick-me-up. Serve it with a squeeze of lime to brighten the flavors and enjoy a wholesome, comforting meal in every spoonful.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 8 ounces Vegan beef strips (store-bought or homemade)
• 6 cups Vegetable broth
• 2 tablespoons Coconut aminos or soy sauce (gluten-free, if needed)
• 2 tablespoons Chili garlic sauce
• 1 tablespoon Sesame oil
• 1 tablespoon Fresh ginger, grated
• 3 cloves Garlic, minced
• 0.5 teaspoons Red pepper flakes
• 2 cups Bok choy, chopped
• 1 cup Carrots, thinly sliced
• 3 stalks Scallions, chopped
• 0.25 cup Fresh cilantro, chopped
• 2 pieces Lime wedges
• 1 as needed Optional toppings: bean sprouts, sliced chili peppers, sesame seeds

Directions

Step 1

Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.

Step 2

Heat sesame oil in a large pot over medium heat. Add the grated ginger and minced garlic, cooking for 1-2 minutes until fragrant.

Step 3

Stir in the red pepper flakes, chili garlic sauce, and coconut aminos (or soy sauce). Cook for another 1-2 minutes to enhance the flavors.

Step 4

Pour in the vegetable broth and bring it to a simmer. Let it cook for 5 minutes to blend the aromatics with the broth.

Step 5

Add the bok choy and carrots to the pot. Simmer for an additional 5-7 minutes, or until the vegetables are tender.

Step 6

In a separate pan, cook the vegan beef strips according to the package instructions, or until browned. Add the cooked strips to the soup just before serving to prevent overcooking.

Step 7

Divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a generous amount of broth, vegetables, and vegan beef.

Step 8

Garnish with scallions, cilantro, and any optional toppings like bean sprouts, sliced chili peppers, or sesame seeds.

Step 9

Serve hot with lime wedges on the side for a final burst of tang.

Nutrition Facts

Serving size	(2652.7g)

Amount per serving	% Daily Value*
Calories	1501.9

Total Fat 41.3g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 10.2g
Cholesterol 0mg	0%
Sodium 6169.1mg	0%
Total Carbohydrate 218.8g	0%
Dietary Fiber 42.9g	0%
Total Sugars 50.2g
Protein 87.5g	0%

Vitamin D 0IU	0%
Calcium 796.6mg	0%
Iron 20.1mg	0%
Potassium 5251.4mg	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: 23.3%

Protein: 21.9%

Carbs: 54.8%