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Vegan Noodle Soup

Vegan Noodle Soup Recipe

Cozy up with this spicy, comforting Vegan Noodle Soup Recipe made with bold flavors, fresh veggies, and slurp-worthy noodles.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Servings 2

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

Instructions
 

  • 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.
  • Add the daikon radish to the pot and cook for another 3 to 4 minutes, giving it a good stir now and then.
  • 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.
  • 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.
  • 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.
  • 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.
  • To serve, place the cooked rice noodles into bowls and ladle the hot soup over them generously.
  • Top each bowl with sliced green onion, chopped cilantro, and a sprinkle of white sesame seeds. Dig in while it's hot and steamy!