This Asian-inspired Noodle soup is made with fresh vegetables and a flavorful garlic-ginger broth. It's ready in 30 minutes and easy to customize with your favorite veggies! (Vegan, gluten-free, oil-free.)
This Asian Noodle Soup is my happy soup.
My mom made a similar one when I was a kid and it's always stuck with me. I've cooked many variations over the years, and this is my current favorite version.
It's great on nights I'm craving a warm meal that's quick and simple, but still wonderfully satisfying.
Plus it's versatile, so you can change it up with your own favorite veggies, noodles, and seasonings!
Ingredients for Asian Noodle Soup
For this recipe you will simmer in a stockpot on the stove:
- Mushrooms: I use cremini mushrooms, but white button, portobello mushrooms, or shiitake mushrooms will work.
- Fresh garlic: You will need about 3-4 cloves garlic for this recipe, but feel free to add more if you'd like.
- Fresh ginger
- Green onions: Also called scallions or spring onions. These add mild onion flavor to the broth.
- Savoy cabbage: This has a mild, sweet flavor that works really well in this soup.
- Ramen noodles: You will need about 4 to 5 ounces of noodles for this recipe. Be sure to use gluten-free if needed. My favorite ones are "Lotus Foods" millet & brown rice ramen. (I use two ramen cakes.) But you could also use Udon, soba, rice noodles, etc.
- Vegetable broth: Or you could also use mushroom broth if you'd like.
- Tamari: Or substitute soy sauce, but I use tamari for gluten free. Use low sodium if desired.
- Rice vinegar: I use unseasoned vinegar which does not contain added sugar and salt.
Vegetables: Change up the veggies however you'd like! Add baby bok choy, broccoli, snow peas, sugar snap peas, etc. Instead of savoy cabbage, you could substitute Napa cabbage, fresh baby spinach, or other greens.
Flavors: I recommend keeping the garlic and ginger to enhance the broth, but add other flavors as you see fit. White miso can add a salty/umami flavor. Stir it in at the end of cooking time.
Toasted sesame oil: I prepare this recipe oil-free, but toasted sesame oil adds great flavor. Simply drizzle a teaspoon (or more) in the pot to sauté your veggies.
Thickness note: The noodles will soak up more broth as it sits. To prevent this, simply cook the noodles separately, then add them in towards the end of cook time. (Or you can simply increase the broth instead.)
Garnish: Before serving, top your bowl with mung bean sprouts, sesame seeds, fresh cilantro, sriracha to taste, black pepper, or sliced green onions.
Pairing: I often add Easy Baked Tofu or Asian Style Garlic Tofu on the side for extra protein as well.
Store leftovers in an airtight container in the refrigerator. I find it keeps for about 3-4 days. Simply reheat in the microwave when ready to enjoy.
Asian Noodle Soup (Vegan)
- 1 medium carrot
- 5 oz. mushrooms
- 3-4 cloves garlic
- 1 Tbsp. ginger, freshly grated
- 5 green onions
- 2 cups savoy cabbage
- 6 cups vegetable broth (or more as desired)
- 1 1/2 Tbsp. tamari (or soy sauce)
- 2 tsp. rice vinegar
- 4-5 oz. ramen noodles* (gluten-free if needed)
- Toppings (optional): mung bean sprouts, sesame seeds, cilantro, sriracha, green onions
- Prepare veggies: Slice carrot and mushrooms. Mince garlic and grate ginger. Slice green onions and thinly slice cabbage.
- In a stockpot over medium-high heat, sauté carrot and mushroom for 5-6 minutes. (I use 3 Tbsp. broth/water for oil-free sauté method, adding more as needed.)
- When mushrooms are softened, add garlic, ginger, and green onions. Stir and sauté 1 minute.
- Add cabbage. Stir and sauté 1-2 more minutes.
- Add broth, tamari, and rice vinegar. Bring to a light boil. Then add ramen noodles.
- Lightly simmer for 5-10 minutes or until noodles are cooked.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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