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!
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
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!
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
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