Asian Noodle Soup

This recipe was another one of those random Pinterest finds! I was searching for something to make for dinner, and I happened to stumble upon a board full of yummy vegan options. I always read over the ingredients and instructions of a recipe before I commit, just to make sure it’s somewhat easy and I’m confident I can pull it off (since I’m not super skilled in the cooking department quite yet!).

Well, this soup looked pretty legit, fairly simple, but with a good amount of ingredients. It is made all in one pot, which is amazing because that means less dishes to clean up later! I will say, hunting down all of these ingredients at the grocery store wasn’t as easy as I had planned. We needed pretty much everything on the list, and I had never had bok choy before, so I wasn’t really sure what I was looking for.

It was delicious! It was the perfect combo of “light” but filling. Highly recommended!




  • 1/3 cup water or vegetable broth (or 1 tablespoon sesame oil)
  • 1 large red onion, diced
  • 3 cloves garlic, minced
  • 3 stalks of bok choy with leaves, chopped
  • 2 stalks of celery, chopped
  • 2 small heads of broccoli florets, chopped
  • 4 cups vegetable broth
  • 3 cups water
  • 3 tablespoons low-sodium tamari (or soy sauce)
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sriracha, or more, to taste (optional)
  • salt and pepper, to taste
  • 3 heaping tablespoons fresh cilantro, chopped (plus more for serving)
  • 1/2 tablespoon fresh ginger, minced (powdered okay too)
  • 4-5 ounces soba noodles (or noodle of choice)
  • fresh juice from 1/2 lime
  • 1 cup red cabbage, chopped

To Make:

  1. In a large pot, heat water/veggie broth over medium-high heat. Sauté onion with garlic for 2-3 minutes. Add the bok choy, celery, broccoli, vegetable broth and water. Bring to boil, cover and simmer for about 7-8 minutes.
  2. Add the rest of the ingredients and boil until the soba noodles are soft, about 3-4 minutes.
  3. Garnish with extra cilantro and serve.

XO, Ali

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