Go Back
+ servings
Bowl of Asian-style Noodle Soup with mushrooms and carrots

Asian Noodle Soup (Vegan)

This Asian-inspired soup is made with a flavorful garlic-ginger broth. It's ready in 30 minutes and easy to customize with your favorite veggies!
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
CourseSoup
CuisineAsian-Inspired, Gluten-Free, Oil-Free, Vegan
Servings3 medium bowls

Ingredients

  • 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

Instructions

  • 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.

Notes

*Ramen noodles: I like "Lotus Foods" millet & brown rice ramen. (I use two cakes for this recipe.)
Thickness: 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 for a more brothy soup, increase the broth to 7-8 cups.)
Cabbage: If you can't find savoy cabbage, substitute with Napa cabbage or stir in fresh baby spinach towards the end of cook time.
For gluten-free: Use GF noodles and tamari.

Nutrition Per Serving (Estimate)

Calories: 255 kcal | Carbohydrates: 42 g | Protein: 9 g | Fat: 7 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Potassium: 495 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 4903 IU | Vitamin C: 22 mg | Calcium: 59 mg | Iron: 3 mg