Asian Noodle Soup
A satisfying Asian Noodle Soup loaded with flavorful veggies. Minimal effort but maximum enjoyment! Perfect for busy nights! (Vegan, gluten-free option)
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
- 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. sesame oil
- Tamari/soy sauce to taste
- Optional toppings: mung bean sprouts, sesame seeds, cilantro
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.
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.
Calories: 92kcal | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Potassium: 632mg | Fiber: 3g | Sugar: 6g | Vitamin A: 11500IU | Vitamin C: 17.7mg | Calcium: 63mg | Iron: 1.8mg