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VEGAN CHINESE NOODLE SOUP
Ingredients
- 8 oz dried Chinese wheat noodles
- 4 cups vegetable broth
- 2 cups water
- 1 tbsp vegetable oil
- 1 tbsp grated ginger
- 2 garlic cloves minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/2 tsp chili flakes optional
- 1 cup sliced mushrooms
- 1 cup sliced bok choy
- 1/2 cup sliced green onions
- 1/2 cup sliced carrots
- 1/2 cup sliced red bell pepper
Instructions
- Cook the noodles according to the package directions. Drain and rinse under cold water. Set aside.
- In a
large pot, bring the vegetable broth and water to a boil. - In a large skillet, heat the vegetable oil over medium-high heat. Add the grated ginger and minced garlic and cook for 1 minute, until fragrant.
- Add the soy sauce, rice vinegar, sugar, black pepper, and chili flakes (if using) to the skillet. Stir to combine.
- Add the sliced mushrooms, bok choy, green onions, carrots, and red bell pepper to the skillet. Cook for 5-7 minutes, until the vegetables are tender.
- Add the cooked noodles to the pot of boiling broth. Ladle the vegetable mixture into the pot and stir to combine.
- Serve the soup hot in serving bowls.
Notes
NUTRITIONAL FACTS:
Calories: 320 | Total Fat: 4g | Total Carbohydrates: 57g | Dietary Fiber: 6g | Protein: 16g
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