5 from 12 votes
Asian Noodle Soup (Vegan)
Asian Noodle Soup (Vegan) combines sautéed carrots, mushrooms, garlic, ginger, green onions, and savoy cabbage in a vegetable broth flavored with tamari and rice vinegar. Ramen noodles add substance to this broth-based soup, with optional toppings including mung bean sprouts, sesame seeds, cilantro, and sriracha. The method involves sautéing vegetables before simmering with broth and noodles, resulting in a flavorful, comforting soup that accommodates gluten-free substitutions easily.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
3
medium bowls
Calories:
255 kcal
Course:
Soup
Cuisine:
Asian, Vegan, gluten-free
Ingredients
- 1 carrot medium
- 5 oz. mushrooms
- 3-4 garlic cloves
- 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
- mung bean sprouts optional toppings
- 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.
Cup of Yum
Notes
- Use gluten-free ramen noodles and tamari for a gluten-free version of this soup.
- To prevent noodles from absorbing too much broth if storing leftovers, cook noodles separately and add them just before serving.
- If you cannot find savoy cabbage, substitute with Napa cabbage or add fresh baby spinach near the end of cooking.
- The recipe uses a small amount of broth or water for oil-free sautéing, adding more liquid as needed to prevent sticking.
Nutrition Information
Calories
255kcal
(13%)
Carbohydrates
42g
(14%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Potassium
495mg
(11%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
4903IU
(98%)
Vitamin C
22mg
(24%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3 medium bowls
Amount Per Serving
Calories 255
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Potassium | 495mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 4903IU | 98% |
| Vitamin C | 22mg | 24% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.