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    Home » Recipes » Vegan Recipes

    Published: Jan 7, 2022 · Modified: Mar 3, 2022 by Petra · This post may contain affiliate links.

    Vegan Golden Noodle Soup (Gluten-free)

    Jump to Recipe Jump to Video Print Recipe
    A collage of photos of vegan noodle soup with text overlay "Golden Rice Noodle Soup". A photo of vegan noodle soup with text overlay "Golden Rice Noodle Soup".

    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!

    Vegan noodle soup served in a blue bowl with a spoon it.

    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.

    Jump to:
    • Ingredients and notes
    • How to make vegan noodle soup
    • Expert Tips
    • FAQ
    • More Vegan Soup Recipes
    • 📖 Recipe

    Ingredients and notes

    Gathered ingredients for making vegan noodle soup.
    • 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.

    Sauteing aromatics and turmeric in a white Dutch oven.

    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.

    A white Dutch oven filled with vegetables and broth.

    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.

    Stirring vegetable soup with a wooden spoon.

    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.

    Noodle soup served in a blue bowl, with fried tofu on the side, and topped with cilantro and fresh chili.

    Expert Tips

    • 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.

    FAQ

    What's the best way to store this vegan noodle soup?

    It's important to store the noodles and the soup in separate containers. This will prevent the noodles from getting soggy.

    What are the best vegetables for noodle soup?

    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!

    Can you freeze it?

    Yes! You can freeze the soup (without the noodles) for up to 3 months. Let it thaw overnight in the fridge before reheating.

    Vegan noodle soup served in a blue bowl and topped with fresh cilantro.

    More Vegan Soup Recipes

    If you liked this recipe, try one of these cozy soups next!

    Dairy-free Potato Leek Soup

    Mushroom Wild Rice Soup

    Sweet Potato Soup

    Roasted Cauliflower Soup

    Broccoli Pea Soup

    📖 Recipe

    Vegan Golden Noodle Soup Recipe

    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!
    4.75 from 4 votes
    Print Pin Rate
    Course: Entree, Main Course, Soup
    Cuisine: Gluten-free, Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6
    Author: Petra
    Prevent your screen from going dark

    Equipment

    • Stovetop
    • Soup pot

    Ingredients

    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
    • 6-7 cups vegetable broth or water (or use 1 bouillon cube dissolved in 8 cups of water)
    • 1 cup unsweetened soy milk or another dairy-free milk
    • 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
    Step-by-step imagesScroll back to find detailed recipe photos!

    Instructions

    • To a medium-sized soup pot, heat oil over medium heat. Once hot, add onion and carrots and saute for 7-8 minutes. Then, add 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, and red peppers. Stir and bring to a boil. Simmer over medium-low heat with a lid on for 15-20 minutes, or until the vegetables are soft to your liking.
    • 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, soy milk, 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!

    Video

    https://www.instagram.com/p/C4I-LEyoWim/

    Notes

    Storage
    Fridge: Let leftover cool to room temperature. Store cooked noodles and soup in separate containers to avoid the noodles getting soggy. They'll keep for up to 5 days in the fridge.
    Freezer: Let soup cool to room temperature. Transfer to a freezer-safe container and freeze for 3 months. Let it thaw overnight in the fridge before reheating. (Don't freeze the noodles, just the soup! They won't keep well.)
    To reheat
    Stovetop: Add cooked noodles to a bowl. Add soup to a small pot and heat over medium-high heat. When it comes to a boil, pour the soup over the noodles and serve!
    Microwave: Add cooked noodles and soup to a microwave-safe bowl and cook for 1-2 minutes or until warmed through.
    *Nutrition information is a rough estimate calculated without optional ingredients.

    Nutrition

    Calories: 309kcal

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    More Easy Vegan Recipes

    • Tomato orzo in a white Dutch oven.
      Tomato Orzo with Chickpeas and Spinach (No Chop)
    • Sweet potato soup served in a blue bowl, placed on a round wooden chopping board.
      Carrot Sweet Potato Soup
    • Pumpkin tomato soup served in a bowl and topped with cream, olive oil and fresh basil.
      Simple Pumpkin Tomato Soup
    • Vegan chickpea cheesecake topped with stewed strawberries.
      Vegan Strawberry Cheesecake (with a secret ingredient!)

    Reader Interactions

    Comments

    1. Connie says

      August 14, 2022 at 8:55 pm

      4 stars
      The flavor is delicious. Note that there is nothing golden about it. The broth is brown, soy sauce is dark, and miso is also not yellow. My broth color was brown, but the taste is fantastic. I love miso.

      Reply
      • Petranka says

        August 31, 2022 at 10:36 am

        Glad you enjoyed it, Connie! Maybe next time you can try to use 2 cups of soy milk instead of water for a lighter broth!

        Reply
    4.75 from 4 votes (3 ratings without comment)

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    Hi, I'm Petra!

    I'm a professional chef and a certified nutritionist! Sunglow Kitchen is all about easy vegan and vegetarian recipes that anyone can make at home, even if you're a beginner. Learn more about me here!

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