5 from 3 votes
Easy vegan noddle soup
A homemade easy soup recipe perfect to nourish your family. And this noddle soup is easy to batch make and add to your meal prep. Topp with crispy chickpeas or tofu for a well-balanced family meal. This soup is a hug in a bowl!
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
8
serving
Calories:
358 kcal
Course:
Main Course
Cuisine:
Vegetarian, gluten-free
Ingredients
- 1 onion diced
- 4 cloves garlic minced
- 6 button mushrooms diced
- 2 carrot diced, medium
- 1 tablespoon Italian seasoning
- 1 tablespoon soy sauce sub with ¼ teaspoon of salt
- 8 cups vegetable broth homemade if possible
- 2 bay leaf
- 1 box elbow pasta I used Barilla, gluten free
- 2 cups green beans quartered
- 2 cups kale chopped
- ¼ cup lemon juice
Crispy tofu
- 1 block tofu firm
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon salt
Crispy chickpea
- 1 cup chickpea or 1 can, cooked
- 1 tablespoon olive oil extra virgin
- 1 tablespoon maple syrup
- 1 tablespoon cumin ground
- 1 tsp paprika
Instructions
- Preheat your oven to 400 degrees. In a bowl add the ingredients for the tofu and mix. Place onto a baking sheet. Then to the same bowl add the ingredients for the chickpeas. Mix and then add to the baking sheet. Bake in the oven until crispy, about 25 minutes.*Make sure you don't crowd the baking pan. You can also cook this step in an air fryer at 375 for 15 minutes.
- Meanwhile, in a large pot over medium heat saute the onions in olive. Once they soften (roughly 2 minutes) add in the garlic, mushrooms, carrots, salt, and Italian seasoning. Continue to cook for a few more minutes.
- Next, add in the broth, soy sauce, green beans, and bay leaf and bring to a boil. Once the soup is boiling add in the noodles and green beans. Continue to cook until the noodles are done.
- Then add in the chopped kale, mix, and remove from the heat. Let it sit until the kale wilts. Pour in the lemon juice, stir then serve.
- Ladle into bowls and top with the crispy tofu, some green onions and parsley.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
358kcal
(18%)
Carbohydrates
61g
(20%)
Protein
13g
(26%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Sodium
1202mg
(50%)
Potassium
340mg
(7%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
5071IU
(101%)
Vitamin B12
0.01µg
(0%)
Vitamin C
25mg
(28%)
Calcium
164mg
(16%)
Iron
3mg
(17%)
Zinc
1mg
Nutrition Facts
Serving: 8 serving
Amount Per Serving
Calories 358
% Daily Value*
| Serving | 1serving | |
| Calories | 358kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1202mg | 50% |
| Potassium | 340mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 5071IU | 101% |
| Vitamin B12 | 0.01µg | 0% |
| Vitamin C | 25mg | 28% |
| Calcium | 164mg | 16% |
| Iron | 3mg | 17% |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.