Asian Vegetable Noodle Soup
This Asian Vegetable Noodle Soup is full of healthy veggies, protein packed tofu and gluten free noodles. The perfect vegan meal for the cold season.
Ingredients
- 8 cups broth*
- 2 tbsp low sodium soy sauce
- 1/4 tsp ground ginger
- 1 tbsp white miso
- 1 tsp sriracha or more to taste
- 4 cloves garlic diced
- 1/2 yellow onion julienned
- 1 bundle bok choy whites and greens separated and diced into bite sized pieces
- 2 cups white mushrooms sliced
- 1 package firm tofu drained and cut in squares
- 1 package shirataki fettuccine noodles drained and rinsed**
- OPTIONAL TOPPINGS: green onion, jalapeño, red pepper flakes
Instructions
- Add water, bouillon, soy sauce, ginger, miso and sriracha to a large pot and bring to a boil.
- Add garlic, onion, mushrooms and bok choy to pot and cook for 5 minutes. Carefully add tofu and noodles to pot and cook for an additional 3 minutes.
- Taste and adjust seasonings if needed. Ladle soup into bowls and add optional toppings.
Video
Notes
*I used vegan beef broth - you can get this at Whole Foods or online here. You can also swap for your favorite broth.
**If you can't find these, feel free to swap for soba or rice noodles.
Calories: 236kcal, Carbohydrates: 41g, Protein: 10g, Fat: 3g, Saturated Fat: 1g, Sodium: 375mg, Potassium: 152mg, Fiber: 3g, Sugar: 3g, Iron: 1mg
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