So quick and flavorful, this Vegan Spicy Noodle Soup is an easy, weeknight dinner that will satisfy. Made with mushrooms and bok choy, this brothy soup is served with noodles for a comforting vegetarian meal with a little bit of a kick to it.
3scallionsgreen and white parts divided and sliced
1tablespoonfresh grated ginger
1tablespoonchili garlic paste
½teaspoonChinese five-spice powderoptional
2baby bok choycleaned and roughly chopped
1/4cupfinely sliced cilantro leaves
1/4cupfinely sliced mint leaves
¼cupfinely sliced Thai basil or Italian basil
Fresh red chili pepperssliced thin, to taste (optional)
4ouncesrice noodles or soba noodlescooked
Heat oil in a dutch oven over medium heat. Once hot, add mushrooms and cook until lightly browned and all the liquid has been absorbed, about 6-8 minutes.
Add in garlic, the white parts of scallions, ginger for 3 minutes.
Add broth, coconut aminos, rice vinegar, chili paste, sesame oil, and the five spice powder and bring to a boil.
Drop in bok choy cook until tender, about 5 minutes.
Remove soup from heat. Add in cooked noodles, herbs and green parts of scallions, and sliced chili peppers to the soup. Taste and adjust seasoning. Adding more salt, rice vinegar or chili garlic paste, as needed.
We used a “gourmet blend” of mushrooms. If you can't find that a mix of portobello, shitake, or oyster works well. In a pinch, cremini will work too, but it's great to have a small variety with two or three different types of mushrooms if possible.