There’s nothing quite like a steaming bowl of noodle soup to warm you up from the inside out. But who has time for a complicated recipe on a busy weeknight? Enter your new go-to meal: the Speedy Asian Vegetable Noodle Soup! This recipe is my secret weapon for getting a delicious, satisfying, and healthy dinner on the table in under 20 minutes. By using a bag of frozen stir-fry veggies, we cut prep time to virtually zero without sacrificing flavor or nutrition. It’s savory, a little spicy, and endlessly customizable. Let’s get cooking!
Ingredients
• 1 tablespoon / 15 ml canola oil
• 2 teaspoons / 10 g minced garlic
• 2 teaspoons / 10 g minced ginger, fresh or bottled
• 1 16-ounce / 450 g package frozen Asian stir-fry vegetables, thawed
• 2 cups / 480 ml vegetable broth
• 2 cups / 480 ml water
• 2 tablespoons / 30 ml tamari or soy sauce
• 2 tablespoons / 30 ml rice vinegar
• ½ teaspoon / 2.5 ml chili paste, such as sambal oelek, or to taste
• 4 ounces / 115 g thin Asian noodles, such as ramen or udon, or linguine
• 2 tablespoons / 15 g chopped scallions, plus more for garnish
• 1 tablespoon / 15 ml toasted sesame oil
Instructions
1. Heat the canola oil in a large saucepan or Dutch oven over medium heat. Add the minced garlic, ginger, and thawed stir-fry vegetables. Cook, stirring occasionally, for about 2-3 minutes until the aromatics are fragrant.
2. Pour in the vegetable broth, water, tamari, and rice vinegar. Stir in the chili paste. Increase the heat to high and bring the soup to a rolling boil.
3. Add the noodles to the boiling soup. Reduce the heat to medium and simmer, stirring occasionally to prevent sticking, until the noodles and vegetables are tender, about 8-10 minutes or according to package directions.
4. Remove the pot from the heat and stir in the chopped scallions and toasted sesame oil. Give it a final taste and adjust the seasonings if needed—a little more tamari for saltiness or chili paste for heat. Serve immediately, garnished with extra scallions if desired.
Nutritional Information
• (Approximate values per serving)
• Calories: 350kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Sodium: 950mg | Fiber: 7g
Pro Tips
• & Variations
• Swap the frozen mix for 4 cups of fresh, chopped vegetables like bok choy, carrots, celery, snow peas, or bell peppers. Add heartier veggies like carrots first to give them more time to cook.
• Boost the protein by adding a block of cubed firm or extra-firm tofu along with the vegetables in the first step. Pan-fry it first for a crispier texture.
• For the best texture, cook the noodles separately according to package directions and add them to individual bowls before ladling the hot soup over top. This prevents them from getting mushy in leftovers.
• Elevate your soup with garnishes! Try a sprinkle of toasted sesame seeds, a fresh lime wedge for brightness, or a drizzle of sriracha for extra heat.
FAQ
Q: How can I add more protein to this vegetarian noodle soup
A: To boost the protein, add one block of cubed firm or extra-firm tofu when you cook the garlic and ginger. For a crispier texture, pan-fry the tofu separately before adding it. You could also add a cup of shelled edamame or chickpeas along with the broth.
Q: Is this Asian vegetable noodle soup vegan
A: Yes, this recipe is easily made vegan. All the base ingredients like vegetable broth, tamari, and rice vinegar are typically vegan. Just be sure to choose Asian noodles, such as ramen or udon, that do not contain egg by checking the package ingredients.
Q: Can I use fresh vegetables instead of frozen
A: Absolutely! Swap the frozen mix for about 4 cups of fresh, chopped vegetables. Great options include bok choy, carrots, bell peppers, mushrooms, and snow peas. Just be sure to add heartier vegetables like carrots a few minutes earlier to ensure they cook through.
Q: How do I store leftovers without the noodles getting soggy
A: For the best results, store the soup broth and the cooked noodles in separate airtight containers in the refrigerator for up to 3 days. This prevents the noodles from absorbing all the liquid and becoming mushy. Reheat the broth and add the noodles just before serving.
