Vegan Noodle Soup Recipe That’s Spicy, Cozy, and Full of Flavor

Have you ever had one of those days where all you want is a big, cozy bowl of soup that gives you a little kick in the pants but also wraps you up like your favorite blanket? That was me last week. I was cold, tired, and honestly, a little hangry. I needed something fast, comforting, and packed with flavor. That’s how this spicy vegan noodle soup came to life in my kitchen.

I’ve always been a noodle lover. Like, put-them-in-everything kind of lover. Ramen, rice noodles, udon, you name it. There’s just something magical about slurping up noodles while the broth warms you from the inside out. And this particular recipe? Oh boy, it hits all the right notes. It’s spicy, but not in a melt-your-face kind of way. It’s more of a deep, smoky, full-bodied heat that keeps you coming back for another bite. And the best part? It’s super simple.

I made this using ingredients that are easy to find, easy to cook, and hard to mess up. Trust me, if you’ve got 30 minutes and a soup craving, this one’s a winner. Let’s get into it.

Ingredients

Fresh Produce

• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• Small piece of ginger, finely chopped
• 1 medium daikon radish, chopped into bite-sized pieces
• 1 tomato, roughly chopped
• A handful of fresh shiitake mushrooms
• A handful of snow peas
• A handful of enoki mushrooms
• 2 stalks green onion, sliced
• Small bunch of fresh cilantro, chopped

Pantry & Condiments

• 1 tablespoon cane sugar
• 2 tablespoons chili oil
• 2 tablespoons doubanjiang (Sichuan-style broad bean paste)
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar (non-alcoholic)
• 4 cups vegetable stock
• 1 tablespoon olive oil

Protein & Staples

• 1 cup chopped tofu
• Rice noodles (enough for 2 servings, cooked according to package instructions)

Garnish

• White sesame seeds

Method

1. Finely chop the shallot, garlic, and ginger. Heat olive oil in a medium stockpot over medium heat, then sauté the chopped shallot, garlic, and ginger until fragrant. About 2 to 3 minutes.
2. Add the daikon radish to the pot and cook for another 3 to 4 minutes, giving it a good stir now and then.
3. Toss in the chopped tomato and fresh shiitake mushrooms. Stir in the cane sugar, chili oil, and doubanjiang paste. Let everything sizzle together for 3 to 4 minutes so the flavors get cozy.
4. Pour in the soy sauce and non-alcoholic rice vinegar, followed by the vegetable stock. Give it all a stir, cover the pot, lower the heat to medium, and let it simmer for 10 minutes.
5. While the soup simmers, bring a separate pot of water to a boil and cook the rice noodles according to the package instructions. Drain and set aside.
6. After the soup has simmered, add in the snow peas, enoki mushrooms, and chopped tofu. Cover the pot again and cook for another 5 minutes to let the veggies soften and the tofu soak up all that goodness.
7. To serve, place the cooked rice noodles into bowls and ladle the hot soup over them generously.
8. Top each bowl with sliced green onion, chopped cilantro, and a sprinkle of white sesame seeds. Dig in while it’s hot and steamy!

Pro Tips

• Don’t rush the garlic, shallot, and ginger. Letting them sizzle slowly brings out their full flavor.
• If your doubanjiang is super salty, hold back a bit on the soy sauce and taste as you go.
• Daikon takes a few extra minutes to soften, so make sure it’s cooked through before adding other veggies.
• Use tongs or chopsticks to gently separate rice noodles while cooking so they don’t clump together.
• Want more heat? Add an extra splash of chili oil at the end or toss in a pinch of crushed red pepper.
• Fresh cilantro adds a lovely brightness at the end. Don’t skip it unless you absolutely can’t stand it.
• This soup tastes even better the next day once all the flavors have had a chance to mingle.

Vegan & Allergy-Friendly Alternatives

• Swap soy sauce with tamari if you need a gluten-free option.
• If you can’t find doubanjiang, use a mix of miso paste and a little chili paste for a similar depth without the heat overload.
• Can’t do tofu? Try cubed tempeh or cooked chickpeas for a protein boost.
• For those sensitive to garlic or onion, use the green parts of scallions and a pinch of asafoetida instead.
• Use rice vinegar that’s clearly labeled non-alcoholic. Some brands may sneak in traces of alcohol during processing.
• If mushrooms aren’t your thing, sub in zucchini or bell peppers for a different veggie vibe.

Nutrition Facts

• Calories: ~420 per serving
• Protein: ~14g
• Fat: ~16g
• Carbohydrates: ~55g
• Sugar: ~9g
• Salt: ~1,200mg