This Vegan Golden Noodle Soup comes together in around 35 minutes! It's comforting, packed with flavor, and easy to make! Serve it up for dinner on a cozy winter night!
This recipe was updated on /1/7/2022 to include better photos and writing.
I have to admit, this is one of our all-time favorite recipes on the blog! It has it all, it's savory, tangy, packed with umami flavor, and has the perfect ratio between broth and noodles.
A key element to an amazing noodle soup is the broth. Our version is made with ginger, garlic, onion, and dried mushrooms, which makes for the most flavorful and warming soup.
Ingredients and notes
- Noodles. We use rice noodles, but you can use any noodles you love!
- Dry shiitake mushrooms. They're a key part of this recipe, so try not to skip them! I bought mine from an Asian grocery store.
- Tahini. Make sure to use one that you love the taste of!
- Soy sauce or use tamari to make it completely gluten-free.
- Rice vinegar, or use apple cider vinegar, or lemon juice.
- Vegetables. We use onion, carrots, and red bell peppers, but you can use any veggies you like.
- Vegetable broth. We use homemade vegetable broth, but store-bought will work as well. If you don't have it on hand, you can use a bouillon cube.
- Oil. You'll need olive oil for cooking and sesame oil for flavoring.
- Miso paste. White miso paste is best here. You can find it in most big grocery stores. If you don't have it, it's fine to omit it.
How to make vegan noodle soup
In a large pot, heat some olive oil and add onion, ginger, and garlic. Cook for 2-3 minutes, until fragrant.
Then, add turmeric, salt, black pepper, and red pepper flakes and toast the spices for 1 minute.
Add the vegetables, soy sauce, miso paste, vegetable broth, and dried mushrooms. Cook for 15-20 minutes, or until veggies are soft.
In the meantime, cook noodles according to packaging instructions. Drain well and drizzle with sesame oil. Gently stir to coat, and set aside.
Then, remove the mushrooms from the soup (they can be pretty hard to chew depending on their size). Add chopped parsley, tahini, rice vinegar, and stir.
To a bowl, add some of the cooked noodles at the bottom, and pour the soup all over. Serve right away! We like to serve it with some fried tofu on the side, as well as fresh cilantro and chili for spice.
- Cook the noodles in a separate pot. If you cook them in the soup, they will absorb most of the liquid and you'll be left with little to no broth.
- Remove the dried mushrooms from the soup once ready. Dried mushrooms can be very hard to chew, especially if they're bigger in size. (Dried mushrooms that are small in size are fine to eat.)
- Use low-sodium vegetable broth. This will help you control how salty you want your soup to be.
It's important to store the noodles and the soup in separate containers. This will prevent the noodles from getting soggy.
This soup is flexible and you can add almost any vegetable that you like. Think bok choy, cabbage, zucchini, broccoli, snap peas, etc. You can't go wrong!
Yes! You can freeze the soup (without the noodles) for up to 3 months. Let it thaw overnight in the fridge before reheating.
More Vegan Soup Recipes
If you liked this recipe, try one of these cozy soups next!
Vegan Golden Noodle Soup Recipe
- Soup pot
For the soup
- 2 Tbsp oil, for cooking
- 1 medium white onion, sliced
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- 8 cups vegetable broth or water (or use 1 bouillon cube dissolved in 8 cups of water)
- 2 tablespoon soy sauce (or use with tamari if gluten-free)
- 1 tablespoon white miso paste (optional)
- 2 large red bell peppers, sliced or cubed
- 2 large carrots, sliced or cubed
- 1 cup dry shiitake mushrooms
- 3 tablespoon tahini
- ¼ cup chopped fresh parsley (optional)
- 1-2 tablespoon rice vinegar (or apple cider vinegar, or lemon juice)
For the noodles
- 8 ounces rice noodles
- 1 tablespoon toasted sesame oil, for flavor
- To a medium-sized soup pot, heat oil over medium heat. Once hot, add onion, garlic, and ginger and saute for 2-3 minutes, until fragrant.
- Add turmeric, salt, black pepper, and red pepper flakes (optional) and cook for 1 minute, until the spices are toasted.
- Add vegetable broth, soy sauce, miso paste, dried mushrooms, red peppers, and carrots. Stir and bring to a boil. Simmer over medium-low heat with a lid on for 20 minutes, or until the vegetables are soft.
- In the meantime, cook the noodles according to the packaging instruction. Drain well and drizzle sesame oil. Gently stir to coat.
- Once the soup is ready, remove it from the heat. Take out the mushrooms (they can be pretty hard to chew), and stir in the tahini, chopped parsley, and rice vinegar.
- Taste and adjust the flavor if needed- adding more salt or black pepper to taste.
- Serve into bowls, adding the noodles at the bottom and covering them with the soup. Optional to add a squeeze of lemon juice on top. Enjoy!