Vegetarian Spicy Beef Noodle Soup

Warm up your soul with a bowl of Vegetarian Spicy Beef Noodle Soup, a mouthwatering plant-based twist on the classic comfort dish. This flavorful soup features tender rice noodles swimming in a rich, aromatic vegetable broth infused with soy sauce, chili paste, and fragrant spices like garlic, ginger, and gochugaru. Meaty plant-based "beef" crumbles, shiitake mushrooms, and crisp baby bok choy add heartiness and texture, while fresh cilantro, scallions, and a squeeze of lime bring a bright, zesty finish. Perfect for spice lovers, this quick and easy recipe comes together in just 45 minutes, making it a satisfying option for busy weeknights. Bursting with bold flavors and vibrant colors, this vegetarian noodle soup is sure to become a go-to favorite for vegans and carnivores alike!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Dry plant-based 'beef' crumbles
• 6 cups Vegetable broth
• 3 tablespoons Soy sauce
• 2 tablespoons Chili paste (sambal oelek or similar)
• 1 tablespoon Gochugaru (Korean red pepper flakes) or crushed red pepper
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 4 small Baby bok choy, halved lengthwise
• 2 medium Carrots, julienned
• 1.5 cups Shiitake mushrooms, sliced thinly
• 4 stalks Scallions, sliced (white and green parts separated)
• 0.25 cup Cilantro, chopped (optional)
• 1 large Lime, cut into wedges
• 1 tablespoon Sesame oil
• 8 ounces Rice noodles
• 0.5 teaspoon Ground white pepper
• 1 teaspoon Brown sugar

Directions

Step 1

Rehydrate the dry plant-based 'beef' crumbles according to the package instructions. Drain any excess liquid and set aside.

Step 2

In a large pot or Dutch oven, heat sesame oil over medium heat. Add the minced garlic, grated ginger, and white parts of the sliced scallions. Sauté for 1-2 minutes until fragrant.

Step 3

Stir in the chili paste, gochugaru (or crushed red pepper), and brown sugar. Cook for another 1 minute to bloom the spices.

Step 4

Pour in the vegetable broth and add soy sauce and ground white pepper. Bring to a simmer.

Step 5

Add the sliced shiitake mushrooms, julienned carrots, and rehydrated plant-based 'beef' crumbles to the pot. Simmer for 10 minutes.

Step 6

Meanwhile, cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.

Step 7

Add the halved baby bok choy to the pot and cook for an additional 5 minutes, or until tender.

Step 8

Taste the broth and adjust seasoning with more soy sauce or chili paste, if desired.

Step 9

To serve, divide the cooked rice noodles among four bowls. Ladle the hot soup and vegetables over the noodles.

Step 10

Top each bowl with the green parts of the scallions, fresh cilantro (if using), and a generous squeeze of lime.

Nutrition Facts

Serving size	(2711.5g)

Amount per serving	% Daily Value*
Calories	1670.4

Total Fat 49.1g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 10.3g
Cholesterol 0mg	0%
Sodium 7642.7mg	0%
Total Carbohydrate 226.0g	0%
Dietary Fiber 50.1g	0%
Total Sugars 46.1g
Protein 94.1g	0%

Vitamin D 154IU	0%
Calcium 935.9mg	0%
Iron 26.3mg	0%
Potassium 5537.3mg	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: 25.7%

Protein: 21.9%

Carbs: 52.5%