Asian Noodle Soup

bowl of vegan noodle soup with greens, onion and tofu

5 from 1 vote

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.)

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Main, Soup

Cuisine: Asian, Chinese

Keyword: asian noodle soup, asian noodle soup vegan, asian vegetable noodle soup, chinese noodle soup, chinese noodle soup vegetarian, vegan noodle soup, vegan noodle soup recipe

Servings:

Calories: 417kcal

Author: Abi Cowell

Cost: $1

Equipment

Ingredients

3 ounces dried noodles wheat or rice noodles, not fried noodles. See Note #1.
¼ onion thinly sliced
1 handful sliced greens or napa cabbage
3 ounces firm tofu diced, optional. See Note #2.

Broth

½ cube vegan bouillon no-chicken or no-beef or 1 teaspoon bouillon powder/paste
½ tablespoon vegan oyster sauce
½ teaspoon soy sauce
¼ teaspoon ginger/garlic paste See Note #3.
⅛ teaspoon toasted sesame oil
1 ¼ cup boiling water
nanami togarashi or chili garlic paste for heat, optional

Instructions

In a small saucepan, heat 3 cups of water until boiling to cook the noodles.
In a large soup bowl, add bouillon, oyster sauce, soy sauce, ginger/garlic paste and toasted sesame oil.
½ cube vegan bouillon, ½ tablespoon vegan oyster sauce, ½ teaspoon soy sauce, ¼ teaspoon ginger/garlic paste, ⅛ teaspoon toasted sesame oil
When water for noodles is boiling, add noodles to the pan, along with the sliced onion and greens/cabbage and cook according to the noodle package instructions. (If using baby spinach or very tender greens, stir them in right before you drain the noodles, just to wilt them.)
3 ounces dried noodles, ¼ onion, 1 handful sliced greens or napa cabbage
Boil water in an electric kettle, small pan or microwave. Pour boiling water into soup bowl with all the broth ingredients.
1 ¼ cup boiling water
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 or chili garlic paste, if using.
3 ounces firm tofu, nanami togarashi or chili garlic paste

Notes

Note #1 - Noodles! There are loads of different types of noodles you could use here. Look for one that is dried, not fried. Check the ingredients and make sure it doesn't contain oil. In the photos, I'm using one brick (3-ounces) of a wheat-based Guan Miao Taiwanese dried noodle I bought at H-Mart. You could also use rice noodles or plain ramen noodles.

Note #2 - Tofu! In the photo 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 and easier to find, but have a denser texture.

Note #3 - If you don't have jarred ginger/garlic paste that is already combined, you can use a small amount of thinly sliced fresh garlic and ginger. They will infuse the broth. Or, you can grate a small amount of fresh garlic and ginger into the broth.

Nutrition