Easy Vegetable Noodle Soup (10 Minutes)
This is the easiest Vegetable Noodle Soup that comes together in 10 minutes. The flavorful broth is made in the same bowl it’s served. Mix and enjoy when you need a quick weeknight meal.
Whether it’s cold outside, you are pressed for time or you might be dealing with the sniffles, having a nourishing meal is important. And, no, it doesn’t need to be overly complicated or take a lot of time to make. So let’s make soup!
If you loved my Homemade Instant Noodles, you’ll love this super quick variation. This Easy Vegetable Noodle Soup comes together in 10 minutes. No sauteing or watching over a pot necessary as your soup base is mixed together in the same bowl that you plan to eat from.
Why You’ll Love This Easy Vegetable Noodle Soup
- Can be made in just 10 minutes. Cook the noodles and while they cook, prepare the broth base. No excessive chopping needed, which makes everything come together really fast.
- The broth is made in the same bowl you eat from. Instead of dirtying another dish or cooking the soup for a longer time on the stove, this soup base is mixed together all in the same bowl. Just add boiling water and mix to get a full balanced meal.
- A nourishing and cozy bowl. This soup is loaded with whole grains, fiber, veggies and plant-protein making it very satisfying to eat.
Key Ingredients and Substitutions
- Noodles: Use the wheat based noodles you love. I ended up using some soba noodles, but you can choose rice noodles if you are looking for a gluten-free option. Just make sure to follow package instructions for preparing them.
- Cilantro: I know not everyone can tolerate cilantro. If you happen to be one of those individuals, feel free to omit the cilantro or replace it with fresh parsley or dill for a different flavor profile.
- Scallion: Just make sure to slice them thinly so that the boiling water can cook them enough.
- Spinach: This can be changed up for any other delicate vegetable like snow peas, shredded cabbage or finely shredded carrots.
- Tamari or Soy Sauce: If making this gluten-free, tamari and coconut aminos are great options to try.
- Sesame oil: I like to opt for toasted sesame oil, but feel free to omit or replace with some chili oil.
- Chili garlic sauce: This is optional, but I like my soups to have a little heat. You can also sub for equal amounts sriracha.
- Vegetable Bouillon paste: I used Better Than Bouillon, but you can also use 1/2 a bouillon cube as well. If you don’t have access to either, feel free to add another teaspoon of miso paste.
- Miso paste: I recommend using milder miso like yellow or white miso as the base.
- Seasonings: Garlic, ginger, white pepper and fennel seeds. You can use regular black pepper to taste and omit the fennel seeds if you don’t have them.
- Lime: Just zest a quarter of the lime and then cut the lime into wedges to squeeze over the soup at the end.
- Edamame: To avoid having to cook another protein, I just used thawed frozen edamame. You can also use cubed baked tofu or other beans like chickpeas based on preference.
How to Make Vegetable Noodle Soup in 10 Minutes
Bring a pot of water to a boil and cook noodles according to package. Reserve 2 cups of the boiling water, then remove noodles and rinse them well under cold water then set aside.
While the noodles are cooking, add your cilantro, white portion of scallions, and baby spinach to one side of a large noodle bowl. To the other side of the bowl, add the tamari, oil, chili sauce, bouillon paste, and miso paste then mix together to combine.
Add the grated garlic, ginger, lime zest and fennel seeds then carefully pour in the reserved boiling water into the bowl. Use a spoon to mix everything together then add the noodles on top along with the edamame.
Add a few cracks of fresh white pepper and a squeeze of some lime juice then serve immediately.
Expert Tips
- While your noodles cook, assemble the soup base. Multitasking this part will help speed the time in making the soup.
- Cool your noodles after they cook. Rinse your wheat or white noodles under cold water to stop them from continuing to cook after they have been removed from the water. This will prevent the noodles from sticking together and getting mushy.
- Make this gluten-free. Just make sure to swap for some gluten-free noodles. A lot of rice based noodles work great in this soup.
- Reduce the amount of sodium. Swap the tamari for a reduced sodium soy sauce. The vegetable bouillon can be swapped with a reduced sodium vegetable bouillon as well.
Frequently Asked Questions
While I recommend making it fresh, you can keep the soup base in a large glass airtight jar or container and store in the fridge for up to 3 days. For assembly recommendations, refer to this homemade instant noodle recipe.
Remember, this dish comes together in 10 minutes. If you still need to rush and save time, use pre-minced garlic and ginger, tear the cilantro up roughly with your hands instead of chopping, and use onion powder if you don’t want to chop up any scallions. Note, while these changes will make this come together faster, it may impact the final taste of the dish.
How to Customize Your Dish
Try this dish using different vegetables. Swap the spinach for some finely shredded carrots, snow peas, or shredded cabbage.
Swap or add more proteins you like. I also enjoy this soup with soft tofu to make it more satisfying.
You can make this feel more like miso soup by adding dried seaweed to the soup broth as well.
More Cozy and Nourishing Soup Ideas
- Creamy Vegan Potato Soup
- Shredded Tofu Noodle Soup
- Roasted Kabocha Squash Soup
- Gochujang Chickpea Soup
- Creamy Vegan Pot Pie Soup
Easy Vegetable Noodle Soup (10 Minutes)
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 1 serving 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This is the easiest Vegetable Noodle Soup that comes together in 10 minutes. The flavorful broth is made in the same bowl it’s served. Mix and enjoy when you need a quick weeknight meal.
Ingredients
- 1 serving of wheat noodles
- 3 tbsp cilantro, minced
- 1 scallion, finely sliced with the white and green portions separated
- 1/3 cup baby spinach
- 2 tsp tamari or coconut aminos
- 1 tsp toasted sesame oil
- 1 tsp chili garlic sauce or sriracha, optional
- 1/2 tsp vegetable bouillon paste (I used Better Than Bouillon)
- 1 tsp yellow or white miso paste
- 1 clove garlic, grated
- 1 tsp grated ginger
- White pepper to taste
- Zest and juice of 1/4 lime
- 1/2 cup frozen edamame, thawed
- 1/4 tsp fennel seeds, optional
Instructions
- Bring a pot of water to a boil and cook noodles according to package. Reserve 2 cups of the boiling water, then remove noodles and rinse them well under cold water then set aside.
- While the noodles are cooking, add your cilantro, white portion of scallions, and baby spinach to one side of a large noodle bowl. To the other side of the bowl, add the tamari, oil, chili sauce, bouillon paste, and miso paste then mix together to combine.
- Add the grated garlic, ginger, lime zest and fennel seeds then carefully pour in the reserved boiling water into the bowl. Use a spoon to mix everything together then add the noodles on top along with the edamame.
- Add a few cracks of fresh white pepper and a squeeze of some lime juice then serve immediately.
Notes
While your noodles cook, assemble the soup base. Multitasking this part will help speed the time in making the soup.
Cool your noodles after they cook. Rinse your wheat or white noodles under cold water to stop them from continuing to cook after they have been removed from the water. This will prevent the noodles from sticking together and getting mushy.
Make this gluten-free. Just make sure to swap for some gluten-free noodles. A lot of rice based noodles work great in this soup.
Reduce the amount of sodium. Swap the tamari for a reduced sodium soy sauce. The vegetable bouillon can be swapped with a reduced sodium vegetable bouillon as well.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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