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I turn to soups full of vegetables all the time for my lunch. Not only are they healthy, delicious and versatile (spice-wise), they use up whatever you have in the fridge.
This plant-based vegan spicy noodle soup is an incredibly simple and quick lunch. And it has enough flavor so despite its simple nature, it’s not boring either. A ton of spice from the jalapenos and the chili garlic sauce pack a punch.
As noted earlier, you may be able to pull this one off with whatever you have in the fridge, too. The vegetables you add can obviously be anything you have on hand and the rest are staples you may already have in the pantry. While it was what I had on hand already, it turned out this combination worked well for this soup and warranted sharing.
Vegan spicy noodle soup
Making a vegan spicy noodle soup is a simple and quick lunch to make on the stovetop. It's hard to get bored of too, as you can vary the vegetables or spices depending on the day. Get creative!
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Course: Main Course, Soup
Cuisine: Asian
Keyword: bok choy, garlic, jalapenos, noodles, onions, radish, ramen, soba, soups, spicy food
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 1 Serving
Calories: 272kcal
Author: Jen deHaan
Ingredients
- 1 cups bo bun hue (rice) noodles Cooked. Sub other rice or ramen noodles
- 2 cups low sodium vegetable broth
- 1 cup bok choy chopped
- 1 jalapeno chopped, optionally deseeded
- 1/2 onion sliced
- 1/8 cup radish sliced
- 1/4 cup cilantro chopped
- 1 tsp garlic crushed/minced
- 1-3 tsp Chili Garlic Sauce home-made or store bought
Instructions
Boil water and cook the noodles according to the direction on the package.
While the noodles are cooking, bring the vegetable broth to a simmer in a separate pot.
When noodles finished cooking, drain, rinse and set aside.
Add chili garlic paste to your vegetable broth, add the bok choy, jalapeno, onion, radish garlic and allow to simmer for 3-5 minutes.
Add the noodles to the vegetable broth, and return to simmer while stirring. Once thoroughly heated, enjoy!
Notes
Vegetable Broth: Make your own, or choose a sensible store bought product. If I don't have time to make my own, I opt for a low sodium version (mushroom or vegetable). You can also find broth that is specifically made as a soup base (such as pho broth, etc) but ensure you carefully check the ingredients.
Chili Garlic Sauce: is a standard sauce that can be found in any asian market, and most other grocery stores in the asian foods section. Make sure that you check the ingredients list for oil or any animal products (both unlikely).
Vegetables: Adjust vegetables according to what you have to use up. This soup is also great with cabbage, carrot, sprouts, and more. Get creative!
Nutrition Facts
Vegan spicy noodle soup
Amount per Serving
Calories
272
% Daily Value*
Fat
g
Saturated Fat
g
%
Trans Fat
g
Polyunsaturated Fat
g
Monounsaturated Fat
g
Cholesterol
mg
%
Sodium
634
mg
28
%
Potassium
493
mg
14
%
Carbohydrates
61
g
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
4
g
8
%
Vitamin A
18550
IU
371
%
Vitamin C
65.5
mg
79
%
Calcium
180
mg
18
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Customized it?Let us know how it was in the comments!
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Jen deHaan
Owner at Plant Based Recipe
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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About Post Author
Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
See author's posts
About Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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