Asian-Style Noodle Soup
A satisfying noodle soup with vegetables and Asian-inspired flavors. Quick and easy to make, plus simple to customize!
- 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
Cook noodles according to package directions. Drain when finished. (Toss with sesame oil to prevent sticking if desired.)
Meanwhile, slice mushrooms and green onion.
In a large pan over medium heat, add 2 tsp. sesame oil. Once hot, carefully add mushrooms. Sauté for 5 minutes. (You can also add a splash of tamari to season the mushrooms as well.)
Add carrot and green onion. Sauté 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.
Broth: 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.
Customize: Add garlic, ginger, bok choy, broccoli, kale, tofu, peas, etc.
For gluten-free: Use GF noodles and tamari.
Calories: 278 kcal | Carbohydrates: 55 g | Protein: 12 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 775 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 11499 IU | Vitamin C: 18 mg | Calcium: 85 mg | Iron: 3 mg