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+ servings
noodle soup in a bowl with bean sprouts, carrots, and mushroom

Asian-Style Noodle Soup

A satisfying noodle soup with vegetables and Asian-inspired flavors. Quick and easy to make, plus simple to customize!
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
CourseSoup
CuisineAsian-Inspired, Gluten-Free Option, Vegan
Servings3

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition Per Serving (Estimate)

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