This comforting Asian noodle soup is fast and easy to throw together and the broth reminds me of Chinese wonton soup! Use whatever vegetables or protein you have on hand (or none - sometimes a big bowl of noodles is just what you need.)

white bowl of Asian noodle soup with silken tofu, onion and greens

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Perfect to make if you're feeling under the weather or just trying to warm up on a cold day. It's just as easy to make for one person as it is to make for two or four.

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🧄 Ingredient notes
🔪 Instructions
🗺 Cultural influences
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🧄 Ingredient notes

Ingredients for Asian Noodle Soup: dry noodles, onion, greens or cabbage, tofu, vegan oyster sauce, soy sauce, bouillon, ginger, garlic and toasted sesame oil

Noodles - Thin noodles work best in this brothy soup. Thick sliced noodles flop around and splash the broth everywhere. (Ask me how I know that, haha!) We found Guan Miao thin sliced noodles from Taiwan at H-Mart. They're dried, not fried, wheat noodles with a short ingredient list. They're chewy and delicious in this soup. Any ramen-style noodle that you like would work well!
Silken tofu - I'm using extra firm Morinu silken tofu (comes in a shelf-stable container). It has to be cut very carefully because it falls apart easily. I have also used the refrigerated, water-packed firm tofu and extra firm tofu for this noodle soup and they work great. They are less fragile to work with and easier to find, but have a denser texture.
Vegan oyster sauce - Vegan oyster sauce is made from mushrooms and has such incredible flavor. Look for it at an Asian grocery store in the sauce aisle. If you're not vegan, use standard oyster sauce.
Bouillon - I'm using Edward and Sons vegan no-beef bouillon for this soup. Another brand of vegan bouillon I like is Better than Bouillon.
Ginger/garlic paste - This little jar makes my life so much easier. Get one if you can. It's a combination of finely grated ginger and garlic that you can keep in the refrigerator and pull out anytime you're making Asian, Indian or Caribbean food, which so often call for both ginger and garlic to start a recipe. I find it in the Indian or Asian section of HEB or the sauce aisle at H-Mart, but you can also buy Shan ginger garlic paste on Amazon.
Toasted sesame oil - A little goes a long way, but there's nothing quite like the aroma of toasted sesame oil. Make sure it's toasted sesame oil, not just sesame oil. They are two different things and aren't interchangeable.

Some of the ingredients for Asian Noodle Soup: guan miao noodle, mushroom vegetarian oyster flavored sauce, pure toasted sesame oil, ginger garlic paste, pearl river bridge golden label light soy sauce, trader joe's chili onion sprinkle

white bowls of Asian noodle soup with silken tofu, onion and greens with a fork lifting the curly noodles up to take a bite

🔪 Instructions

Here's how to make this easy 15-minute Asian Noodle Soup step-by-step!

Step 1: In a small saucepan, heat 3 cups of water until boiling to cook the noodles.

Process step 2 - add sauces to bowl to make broth

Step 2: In a large soup bowl, add bouillon, oyster sauce, soy sauce, ginger/garlic paste and toasted sesame oil.

Step 3: When water for noodles is boiling, add noodles to the pan and cook according to the noodle package instructions.

Process step 5 - add onion and cabbage to pan with noodles

Step 4: In the pan with the noodles, add the sliced onion and greens/cabbage when you add the noodles. (If you're using baby spinach or very tender greens, stir them in right before you drain the noodles, just to wilt them.)

Process step 4 - add boiling water to make broth

Step 5: Boil water in an electric kettle, small pan or microwave. Pour boiling water into soup bowl with all the broth ingredients and mix to dissolve the bouillon.

Step 6: When noodles are done cooking, drain them. Add the drained noodles, onion and greens/cabbage to the soup bowl. Add diced tofu to the soup and top with nanami togarashi (pictured) or chili garlic paste, if you want it spicy.

🗺 Cultural influences

This recipe is loosely inspired by Chinese cuisine, since the sauces used are Chinese. The noodles I'm using are from Taiwan. The blend of sauces makes the broth taste similar to wonton soup, to our family. But, we're having it with noodles, tofu and veggies instead of wontons.

two white bowls of Asian noodle soup with silken tofu, onion and greens with spider ladle

See About for more information on my cultural influences and how I attribute recipes.

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🧄 Ingredient notes

🔪 Instructions

🗺 Cultural influences

💜 More recipes you'll love

Love this recipe?

📖 Recipe