Vegetarian Miki Noodle Soup

Warm, nourishing, and bursting with vibrant flavors, Vegetarian Miki Noodle Soup is a delightful twist on the classic Filipino comfort dish. Featuring tender miki noodles soaked in a savory vegetable broth, this hearty soup is loaded with colorful, nutrient-rich vegetables like bok choy, carrots, celery, and green beans. Infused with the aromatic medley of garlic and onion, and a splash of soy sauce for an umami boost, this recipe comes together in just 45 minutes, making it perfect for a weeknight dinner. Customize with optional garnishes like crispy fried garlic or sliced hard-boiled eggs for an extra layer of texture and indulgence. Ideal for vegetarians and soup lovers alike, this easy-to-make dish is as satisfying as it is nutritious—perfect for cozy evenings or whenever you need a bowl of warmth and comfort.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams dried miki noodles
• 6 cups vegetable broth
• 2 tablespoons cooking oil
• 1 medium onion, diced
• 4 cloves garlic cloves, minced
• 2 medium carrots, julienned
• 2 stalks celery stalks, sliced
• 2 cups bok choy, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 3 tablespoons soy sauce
• 0.5 teaspoon ground black pepper
• 0 salt, to taste
• 0.5 cup spring onions, chopped
• 2 pieces hard-boiled eggs (optional for garnish)
• 2 tablespoons fried garlic (optional for garnish)

Directions

Step 1

Cook the miki noodles according to package instructions. Drain and set aside.

Step 2

In a large pot, heat the cooking oil over medium heat.

Step 3

Add the diced onion and sauté until translucent, about 3 minutes.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Add the carrots, celery, and green beans to the pot. Sauté for about 5 minutes until the vegetables start to soften.

Step 6

Pour in the vegetable broth and bring it to a boil.

Step 7

Once boiling, reduce the heat to a simmer. Add the soy sauce and ground black pepper.

Step 8

Simmer for about 10 minutes or until the vegetables are tender.

Step 9

Add the chopped bok choy and cooked miki noodles to the pot. Stir to combine and cook for another 2-3 minutes until the bok choy is wilted.

Step 10

Taste and adjust the seasoning with salt if needed.

Step 11

Ladle the noodle soup into serving bowls.

Step 12

Garnish with chopped spring onions, sliced hard-boiled eggs, and fried garlic if desired.

Step 13

Serve hot and enjoy!

Nutrition Facts

Serving size	(2710.2g)

Amount per serving	% Daily Value*
Calories	2139.6

Total Fat 57.6g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 4.4g
Cholesterol 372mg	0%
Sodium 5998.8mg	0%
Total Carbohydrate 339.0g	0%
Dietary Fiber 44.9g	0%
Total Sugars 51.2g
Protein 83.4g	0%

Vitamin D 88IU	0%
Calcium 852.5mg	0%
Iron 19.2mg	0%
Potassium 5238.6mg	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: 23.5%

Protein: 15.1%

Carbs: 61.4%