This Vegan Ginger and Soy Rice Noodle Soup is a warming bowl of goodness that is perfect for colder winter months. Get the recipe below.
If you’re craving something warming, fragrant and soothing then this Vegan Ginger and Soy Rice Noodle Soup is exactly the kind of dish you want to eat.
It’s made up of a flavour packed broth that has been infused with ginger, garlic and soy. It’s the perfect balance of comfort and freshness.
Flat rice noodles give the dish satisfying body, while smoked tofu, mushrooms, sweetcorn and Chinese leaf cabbage add colour, texture and nutrition.
It’s a simple vegan soup designed to be quick to prepare, endlessly flexible and delicious to slurp!
Whether you enjoy brothy bowls on chilly evenings or are just looking for something restorative, this Vegan Ginger and Soy Rice Noodle Soup is perfect for you.
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Ingredients
There are quite a few ingredients in this recipe but each one is important to the end dish. They are:
- Flat rice noodles
- Fresh root ginger
- Garlic
- Soy sauce
- Rice vinegar
- Sesame oil
- Vegetable stock
- Smoked tofu
- Chinese leaf cabbage
- Mushrooms
- Sweetcorn
- Spring onions
- Coriander
Step-by-step Instructions
- Step 1: cook the flat rice noodles in a pan of boiling water, drain and set aside.
- Step 2: heat a little sesame oil in a pan and add the ginger and garlic, fry for 1 – 2 minutes until fragrant.
- Step 3: stir in the soy sauce, rice vinegar and vegetable stock then bring to a gentle simmer.
- Step 4: add the sliced mushrooms and cubed tofu into the simmering broth and cook for 5 – 7 minutes until the mushrooms soften.
- Step 5: stir in the sweetcorn and Chinese leaf cabbage and cook for another 3 – 4 minutes.
- Step 6: divide the rice noodles into bowls and ladle the hot broth and vegetables over the top. Finish with spring onions and coriander.
Hint: add the noodles directly to the serving bowls, not the saucepan of broth – it prevents overcooking and keeps the broth clear.
Susbtitutions
If you need to make some swaps, try some of the following:
- Noodles: swap rice noodles for udon, ramen or glass noodles
- Tofu: replace tofu with tempeh or vegan “chicken”
- Mushrooms: shitake, enoki or oyster mushrooms add extra unami in place of chestnut mushrooms
- Chinese leaf cabbage: use pak choi, spinach, kale or savoy cabbage instead of Chinese leaf cabbage
- Soy sauce: replace soy sauce with tamari or coconut aminos
Variations
If you want to mix things up a little, try one of these variations:
- Added spice: add chilli oil or thinly sliced red chillis for some extra heat
- Creamy: stir in a splash of coconut milk for a creamy broth
- Extra veggies: add carrots, courgettes or edamame for more texture
- Crispy tofu: bake or air-fry tofu separately for a crispy finish
Equipment
To make this recipe you’ll need the following:
- A chopping board and sharp knife
- Two saucepans (one for the noodles, the other for the broth)
- A strainer (for the noodles)
- A ladle (for serving)
Storage
If you want to make this ahead of time you can do, but you must keen the component parts separate.
The broth can keep for up to 4 days in the fridge. The noodles can be kept in the fridge for up to 3 days but toss them in a little sesame oil first to stop them sticking together.
To reheat, warm the broth until steaming then pour over the noodles.
Frequently asked questions
Yes – use tamari instead of soy sauce and check your noodles and stock are gluten free
You can only freeze the broth, the noodles and cabbage don’t freeze well.
Firm or extra-firm tofu holds its shape in the broth without disintegrating.
The recipe
Vegan Soy and Ginger Rice Noodle Soup
This Vegan Ginger and Soy Rice Noodle Soup is a warming bowl of goodness that is perfect for colder winter months.
Equipment
-
1 knife
-
1 chopping board
-
2 saucepans
-
1 strainer
-
1 ladle
Ingredients
- 250 g flat rice noodles
- 2 tablespoon sesame oil
- 1 inch root ginger cut into matchsticks
- 3 cloves garlic minced
- 3 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 1 litre vegetable stock
- 250 g smoked tofu cubed
- 1 Chinese leaf cabbage shredded
- 200 g mushrooms sliced
- 150 g sweetcorn
- 2 spring onions thinly sliced
- 1 tablespoon coriander leaves only
Instructions
-
Cook the noodles in a pan of boiling water, drain and set aside.
-
Sauté ginger and garlic in 1 tablespoon of sesame oil.
-
Add soy sauce, rice vinegar and vegetable stock then simmer.
-
Add the mushrooms and tofu then cook 5–7 minutes until the mushrooms have softened and the tofu is hot.
-
Stir in sweetcorn and cabbage; simmer for another 3–4 minutes until the cabbage has wilted.
-
Place noodles in bowls and ladle broth over top. Drizzle with the remaining sesame oil and garnish with spring onions and coriander.
Nutrition
Calories: 421.93kcalCarbohydrates: 68.34gProtein: 13.78gFat: 11.12gSaturated Fat: 1.51gPolyunsaturated Fat: 5.02gMonounsaturated Fat: 3.79gSodium: 891.41mgPotassium: 443.44mgFiber: 3.25gSugar: 3.31gVitamin A: 534.13IUVitamin C: 9.54mgCalcium: 144.52mgIron: 3.11mg
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