Vegan Spicy Noodle Soup
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.
Servings: 4 Servings
Ingredients
- 2 teaspoons avocado oil
- 8 ounces cleaned and sliced mushrooms see note
- 3 garlic cloves minced
- 3 scallions green and white parts divided and sliced
- 1 tablespoon fresh grated ginger
- 6 cups vegetable broth
- ¼ cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic paste
- 1 teaspoon sesame oil
- ½ teaspoon Chinese five-spice powder optional
- 2 baby bok choy cleaned and roughly chopped
- 1/4 cup finely sliced cilantro leaves
- 1/4 cup finely sliced mint leaves
- ¼ cup finely sliced Thai basil or Italian basil
- Fresh red chili peppers sliced thin, to taste (optional)
- 4 ounces rice noodles or soba noodles cooked
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1/4 | Calories: 218kcal | Carbohydrates: 40g | Protein: 8g | Fat: 4g | Sodium: 1479mg | Fiber: 4g | Sugar: 20g