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Asian-Inspired Noodle Soup

April 6, 2015 By Kaitlin McGinn 17 Comments

A satisfying Asian-inspired Noodle Soup loaded with flavorful veggies. Minimal effort, but super tasty flavor and perfect for busy nights! (Vegan, gluten-free option)

Bowl of Asian Noodle Soup with mushrooms and carrots

This soup. It’s my happy soup. Growing up, my mom made a similar one and it always stuck with me so I’ve done many recreations over the years.

It’s my perfect meal on nights I’m craving a warm, satisfying home-cooked meal but am low on energy and motivation. Minimal effort and maximum enjoyment!

Vegan Asian Noodle Soup in a bowl

I’ve made countless variations based on whatever ingredients I have on hand. (Photo below shown with broccoli and sugar snap peas.) The recipe measurements are just a guideline so change it up to suit your own taste!

I often add Easy Baked Tofu for a protein boost, or some Asian Style Garlic Tofu on the side. Hope you enjoy this cozy bowl of noodle soup too!

Asian style vegetable noodle soup in a bowl with chopsticks
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5 from 3 votes

Asian-Inspired Noodle Soup

A satisfying Asian-style Noodle Soup loaded with flavorful veggies. Minimal effort and great for weeknights.
AuthorKaitlin – The Garden Grazer
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
CategorySoup
CuisineAsian-Inspired, Gluten-Free Option, Vegan
Servings3

Ingredients

US Customary – Metric
  • 6 oz. soba/udon noodles (or rice noodle, spaghetti, etc.)
  • 4 cups vegetable broth
  • 8 oz. mushrooms (or more)
  • 4 green onions
  • 1 cup carrot (shredded)
  • 4 oz. baby spinach
  • 2 tsp. toasted sesame oil
  • Tamari/soy sauce to taste
  • Optional toppings: mung bean sprouts, sesame seeds, cilantro
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Instructions

  • Slice mushrooms and green onion.
  • Cook noodles according to package directions. Drain. (Toss with sesame oil to prevent sticking if desired.)
  • In a large pan over med heat, add 2 tsp. sesame oil. Once hot, carefully add mushrooms. Saute for 5 minutes.
  • Add carrot and green onion. Saute for 2-3 minutes. Add spinach and cook 1 minute. Turn off heat.
  • Assemble soup in bowls: add noodles, broth*, veggies, and tamari/soy sauce to taste.

Notes

I use the broth straight from the carton and let the hot noodles and veggies warm it up, but you can warm it separately if you’d like!
Try some other additions! Garlic, ginger, bok choy, broccoli, kale, tofu, peas, etc.
Made gluten-free with GF noodles and tamari.

Nutrition Per Serving (Estimate)

Calories: 283 kcalCarbohydrates: 55 gProtein: 12 gFat: 4 gSaturated Fat: 1 gPotassium: 775 mgFiber: 3 gSugar: 7 gVitamin A: 11499 IUVitamin C: 18 mgCalcium: 83 mgIron: 3 mg
Did you make this recipe?Please leave a star rating or comment below.
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Vegan Asian Soup in a bowl with bean sprouts
Vegan Asian Vegetable Noodle Soup photo collage

If you’re enjoying this Asian-style Noodle Soup, also feel free to check out:

  • Spring Minestrone

Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this recipe! I love seeing your creations. (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Filed Under: 30 Minutes or Less, Asian-Inspired, Gluten-Free, Main Dish, Recipe, Soup, Vegan, WFPBNO Tagged With: carrot, family-friendly, mushroom, noodles, spinach, weeknight

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Reader Interactions

Comments

  1. LittleMonsterx14

    April 6, 2015 at 9:05 pm

    YUM! this looks so good!

    Reply
  2. Dwell on Joy

    April 6, 2015 at 9:40 pm

    You had me at sesame oil…

    Reply
  3. Liz Martone

    April 6, 2015 at 10:22 pm

    This is so my kind of soup— love it!

    Reply
  4. Howie Fox

    April 10, 2015 at 12:02 pm

    Hi Kaitlin! Quick question: Soy sauce doesn't contain gluten?
    The recipe looks super tasty!!! Want 😀

    Reply
    • Kaitlin | The Garden Grazer

      April 10, 2015 at 1:50 pm

      Hey Howie! Soy sauce does contain gluten (unless otherwise noted), but tamari is a perfect substitute for those needing gluten-free!

      Reply
  5. Anna

    April 19, 2015 at 11:26 am

    yumm this looks absolutely scrumptious!!

    Reply
  6. Matilda Blanche

    February 12, 2016 at 3:41 pm

    I am going to make this soup this weekend! It looks sooo delicious, I can`t wait to try it! I am so excited to have stumbled upon your blog and your recipies. Everything looks sooo delicious! Thank you so much for sharing, Kaitlin.

    Reply
    • Kaitlin | The Garden Grazer

      February 15, 2016 at 4:11 pm

      Thank you!

      Reply
  7. Brewer Family

    January 29, 2017 at 11:53 pm

    My whole family of three toddlers and husband devoured this soup. It was delicious! It says a lot when my pickiest child had already eaten the whole bowl before I could even sit down to eat. They have all requested it again. To note, I did add some miso for added flavor. Great soup and great recipes!

    Reply
    • Kaitlin | The Garden Grazer

      February 2, 2017 at 6:30 pm

      That’s so great! Good idea with the miso addition – delicious!

      Reply
  8. Taylor Mathewson

    February 20, 2017 at 4:19 am

    This recipe looks really great! How would you recommend adding tofu to this? By just adding tofu cubes when you put the bowls together or should I fry up the tofu with the vegetables?

    Reply
    • Kaitlin | The Garden Grazer

      February 24, 2017 at 4:37 pm

      Hi Taylor! I’ve done both! The quickest way is cube it, otherwise I’ve also fried it in a non-stick pan. Sometimes I'll add a bit of tamari/soy sauce while it's satueeing for some quick, easy flavor! (You could also try adding this Easy Baked Savory Tofu as well! Or pre-baked tofu from the store.)

      Reply
    • Darcy

      November 6, 2017 at 2:13 pm

      I use 5 spice tofu, and just cube it. I also use miso and green chili paste for the broth, and add a bit of dried seaweed and sliced colored peppers for more color appeal.

      Reply
    • Kaitlin | The Garden Grazer

      November 12, 2017 at 1:54 am

      That’s so great! Thanks for sharing!

      Reply
  9. Ruth

    October 24, 2017 at 4:40 am

    Use rice instead of noodles for a calorie-wise choice. 🙂

    Reply
  10. Flower

    January 4, 2018 at 12:59 am

    Hi , I made this today , added garlic, ginger, and chicken, was delicious, will definitely make again.

    Reply
    • Kaitlin | The Garden Grazer

      January 9, 2018 at 5:57 pm

      Thank you for sharing!

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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