Asian Vegetable Noodle Soup (2024)

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by Reneon Jan 9, 2017 (updated Apr 5, 2021)

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5 from 14 ratings

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This Asian Vegetable Noodle Soup is full of healthy veggies, protein packed tofu and gluten free noodles. The perfect vegan meal for the cold season.

Its cold season, which means stuffy noses and lots of soup.

And when I’m sick I love having asian soup. Something about garlic, ginger and spicy broth that is soothing and helps clear the sinuses.

Now you can make it at home with this Asian Vegetable Noodle Soup.

The base of this soup is a “beef” broth. To get the beef flavoryou will need the Vegetarian Better Than Bouillon Beef Flavor – which you can find at Whole Foods or onlinehere.

I’ve used this bouillon brand in a lot of recipes – Thanksgiving Leftover Wraps, Mashed Potatoes and Gravy, Creamy Vegan Gnocchi Soup.

Why do I use it all the time? Because it is a vegan staple – I swear by it.

Once you have your broth boiling you are going to add all of your veggies – garlic, onions, mushrooms, bok choy – and tofu.

Once the veggies are tender you will add in the noodles.

I used shirataki fettuccine noodles. These are a low cal option compared to traditional noodles – they only have 15 calories per serving. They do have a different texture than typical noodles – a little chewy.

So if you are weird about texture (or just can’t find them) feel free to swap them out for soba noodles or rice noodles. (I got mine at my local grocery store, or you can find them here).

This soup is very versatile. Season your broth to your spice preference. Don’t like certain veggies? Swap them out for something different. Feel free to make this your own. And stay healthy this winter my friends!

Asian Vegetable Noodle Soup

Servings: 6

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

This Asian Vegetable Noodle Soup is full of healthy veggies, protein packed tofu and gluten free noodles. The perfect vegan meal for the cold season.

5 from 14 ratings

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Ingredients

▢ 8 cups broth*
▢ 2 tbsp low sodium soy sauce
▢ 1/4 tsp ground ginger
▢ 1 tbsp white miso
▢ 1 tsp sriracha or more to taste
▢ 4 cloves garlic diced
▢ 1/2 yellow onion julienned
▢ 1 bundle bok choy whites and greens separated and diced into bite sized pieces
▢ 2 cups white mushrooms sliced
▢ 1 package firm tofu drained and cut in squares
▢ 1 package shirataki fettuccine noodles drained and rinsed**
▢ OPTIONAL TOPPINGS: green onion, jalapeño, red pepper flakes

Instructions

Add water, bouillon, soy sauce, ginger, miso and sriracha to a large pot and bring to a boil.
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Add garlic, onion, mushrooms and bok choy to pot and cook for 5 minutes. Carefully add tofu and noodles to pot and cook for an additional 3 minutes.
Taste and adjust seasonings if needed. Ladle soup into bowls and add optional toppings.

Video

Notes

*I used vegan beef broth – you can get this at Whole Foods or online here. You can also swap for your favorite broth.

**If you can’t find these, feel free to swap for soba or rice noodles.

Calories: 236kcal, Carbohydrates: 41g, Protein: 10g, Fat: 3g

Cuisine: asian

Course: Main Course

Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.

This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

If you make this recipe be sure to snap a photo + post it + and tag#thissavoryveganand@thissavoryvegan!

30 Minutes or Less Dinners Asian Inspired Entrees Gluten Free Recipes Soups and Stews Tofu

originally published on Jan 9, 2017 (last updated Apr 5, 2021)

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35 comments on “Asian Vegetable Noodle Soup”

Maggie — February 9, 2024 @ 9:46 am Reply
This is outstanding with Udon noodles (I used one pack of Eden’s dry Udon noodles, and pre-cooked them — I also stored leftover noodles not in the same bowl as the soup so that they wouldn’t get soggy for the next day’s leftovers). I have used 2 cubes of “Not-Beef” bouillon successfully with this (I don’t want it super salty, so 2 cubes is enough for me). I think mushroom broth would also be amazing in this, but haven’t done that version myself…yet. I like to add an inch or so of fresh ginger with the garlic, and definitely the optional red chile flakes when I make this. I have also substituted a small head of Napa/Chinese
cabbage for bok choi when that’s what’s in my CSA bag, and I think I might like the Napa/Chinese cabbage even more — both are great. I also add the miso paste at the veeeeeery end after taking it off the heat, to be gentle with the living enzymes in it, instead of at the beginning. My hub says this is better than the fancy vegan restaurant ramen when it all comes together. It’s really good.
Claire — October 10, 2020 @ 8:06 pm Reply
Yummmmm! I added napa cabbage as well… so good!
- Rene — October 12, 2020 @ 2:13 pm Reply
  Yum! I love cabbage in soup. So glad you liked it!
Jamie — July 14, 2020 @ 1:17 am Reply
I’d love to try this recipe but I live in Australia and can’t get the Better Than Bouillon No Beef Base, so I was wondering if you knew how much stock or stock cubes to to use instead?
Thank you so much.
- See Also
  Chinese Chicken Salad
  Rene — July 15, 2020 @ 8:02 am Reply
  Hi Jaime – just swap the water and bouillon listed for 8 cups of your favorite broth 🙂
  - Jamie — July 15, 2020 @ 10:51 pm Reply
    Thank you so much. 😊
Katie — April 12, 2020 @ 2:48 pm Reply
Where do you find white miso?
- Kathryn — April 12, 2020 @ 5:48 pm Reply
  Our local natural foods store has it, as does Whole Foods, and any Japanese grocery store.
Robyn — April 12, 2020 @ 5:25 am Reply
I’ve made this or very similar for years. Just know you are not supposed to boil miso. It looses all of the good properties we eat it fir. Cook everything then take out some of the water mix with miso & just warm the soup.
Lily — February 22, 2020 @ 7:30 pm Reply
This was such a lovely simple soup recipe! Thank you for sharing 🙂 I massaged some kale in sesame oil and added that to my soup, and that was a nice touch.
- Rene — February 23, 2020 @ 7:05 am Reply
  Yum – sounds like the perfect addition! So glad you liked it!
Joseph — January 20, 2020 @ 9:43 am Reply
Is there an error with this recipe? It says to bring the water to the boil, and then to cook vegetables, tofu, noodles etc. but it doesn’t say to lower the temperature down, and youre not boiling the veggies so you must have turned the heat down at some point in the video? Please clarify in your instructions.
Dennis N. — September 22, 2019 @ 10:17 pm Reply
I know it would change the flavor a bit, but at home I have Better Than Bullion Mushroom base, which seems like a good sub for the no-beef
- Rene — September 26, 2019 @ 9:53 am Reply
  That sounds like the perfect swap 🙂
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- wink leblanc — July 27, 2019 @ 12:43 pm Reply
  This is excellent and easy!
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lisa — January 9, 2019 @ 10:35 am Reply
I thought this sounded great, right from the start, but was very weary of what the rest of the family would think. Especially, the hubs who is not a fan of vegan anything. They all REALLY liked it! Half were not a fan of the tofu, but I’m keeping it. Hehehe….
- Rene — January 9, 2019 @ 2:58 pm Reply
  Woo – so glad everyone liked it! Even if they didn’t all love the tofu – just wait, it grows on people 🙂
Michelle — December 18, 2018 @ 4:39 pm Reply
Made this tonight and loved the broth! I normally love onions, but I wasn’t crazy about them here. Next time I think I’ Add scallions right at the end. Yum!!
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Joy — August 27, 2018 @ 3:46 am Reply
I made this tonight and OMG it was amazing. I’m in Australia- I used a massels vegan beef base, fresh finely grated (microplaned) ginger and then I used bean shoots, chilli flakes and coriander (cilantro) to garnish. So so good. This will be a regular recipe in my household.
- Rene — August 27, 2018 @ 9:53 am Reply
  Yum – love all of those toppings!
Kathryn — April 15, 2018 @ 11:27 am Reply
The first ingredient of Better Than Bouillon Beef is “Roasted Beef With Concentrated Beef Stock” — So, using this would mean that the recipe is not vegan or vegetarian.
- Rene — April 15, 2018 @ 12:55 pm Reply
  I think you’re looking at the Better Than Bouillon Beef Base rather than the one I used – Better Than Bouillon NO Beef Base. Just follow the link that I left in the post. They look similar so I can see how it would be confusing.
  - Kathryn — April 15, 2018 @ 1:16 pm Reply
    Thanks!
- Kathy — February 28, 2022 @ 6:34 am Reply
  Kathryn,
  I think you were looking at the ingredients for the Roasted Beef Base from Better Than Bouillon. The vegetarian based one has these ingredients:
  VEGETABLES (CARROT, CELERY, ONION) SALT, HYDROLYZED SOY PROTEIN, CORN SYRUP SOLIDS, SUGAR, YEAST EXTRACT, CANOLA OIL, NATURAL FLAVORS, MALTODEXTRIN, CARAMEL COLOR. CONTAINS: SOY
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