Vegan Spicy Noodle Soup

Dive into a bowl of cozy, flavorful comfort with this Vegan Spicy Noodle Soup, a plant-based twist on a classic favorite. Brimming with bold flavors from fragrant garlic, ginger, and red chili paste, this soup combines a rich broth made creamy with coconut milk, balanced by a splash of soy sauce and a hint of maple sweetness. Loaded with tender rice noodles, meaty mushrooms, crisp julienned carrots, and vibrant baby spinach, each spoonful offers a perfect harmony of textures and nutrition. Quick and easy to make in just 35 minutes, this one-pot dish is perfect for weeknight dinners or chilly days. Garnished with fresh cilantro, scallions, and lime wedges, and customizable with a pinch of crushed red pepper for added heat, this gluten-free and dairy-free recipe is as satisfying as it is wholesome.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons Sesame oil
• 4 cloves Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 2 tablespoons Red chili paste (such as sambal oelek)
• 6 cups Vegetable broth
• 1 cup Coconut milk (full fat)
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Maple syrup
• 8 ounces Rice noodles
• 2 cups Button mushrooms, sliced
• 1 large Carrot, julienned
• 2 cups Baby spinach
• 3 stalks Scallions, sliced
• 0.5 cup Cilantro, chopped
• 2 whole Lime, cut into wedges
• 0.5 teaspoons Crushed red pepper flakes (optional)

Directions

Step 1

Heat a large pot over medium heat and add the sesame oil.

Step 2

Once the oil is hot, add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.

Step 3

Stir in the red chili paste and cook for another 30 seconds.

Step 4

Add the vegetable broth, coconut milk, soy sauce (or tamari), and maple syrup. Stir well and bring the mixture to a boil.

Step 5

Reduce the heat to a simmer and add the rice noodles, mushrooms, and carrot. Cook for 6-8 minutes until the noodles are tender and the vegetables are cooked through.

Step 6

Stir in the baby spinach and cook for 1-2 minutes until wilted.

Step 7

Taste and adjust seasoning with additional soy sauce or salt if needed.

Step 8

Ladle the soup into bowls and garnish with scallions, cilantro, and a sprinkle of crushed red pepper flakes, if desired.

Step 9

Serve with lime wedges on the side for a burst of fresh flavor.

Nutrition Facts

Serving size	(2734.6g)

Amount per serving	% Daily Value*
Calories	1889.0

Total Fat 101.8g	0%
Saturated Fat 57.0g	0%
Polyunsaturated Fat 16.0g
Cholesterol 0mg	0%
Sodium 7508.5mg	0%
Total Carbohydrate 222.3g	0%
Dietary Fiber 37.6g	0%
Total Sugars 57.3g
Protein 56.8g	0%

Vitamin D 28IU	0%
Calcium 489.6mg	0%
Iron 19.5mg	0%
Potassium 5280.9mg	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: 45.1%

Protein: 11.2%

Carbs: 43.7%