vegan noodle soup

Get ready to fall in love with this Jackfruit "Chicken" Noodle Soup. It is so comforting and delicious!

Jackfruit "Chicken" Noodle Soup

jackfruit

carrot

celery

onion

garlic

vegan bouillon cubes

dry pasta noodles

water

To make the "chicken" you'll want to open and drain the can of jackfruit and add that to a bowl. Add in two cups of boiling water and one bouillon cube. Let that sit for an hour or so. The idea here is that the jackfruit soaks in some of that flavor. Once you've let it sit for a while, then fire up the stove. In a skillet, add a couple tablespoons of oil. We use sunflower or safflower oil because their flavors are mild and won't interfere with our seasoning. Carefully add the jackfruit and fry until each side browns. Save that broth. Once the jackfruit browns, you'll want to take a couple of forks to shred it.

Once it is all shredded then add the other bouillon cube to the saved cup of broth. Add this to the skillet and simmer until most of the liquid is cooked off. At this point, your "chicken" is ready for the soup. You can roast it in your oven to toughen up the texture a bit more if desired.

For the rest of the soup, you only need to make some Mirepoix, add the "chicken" and more broth, and whatever noodles you prefer.

Classic Vegan Chicken Noodle Soup is made vegan by simply replacing the chicken with healthy, hearty potatoes. This soup still has that classic comfort flavor and feel without the excess sodium. A bowl of this will fill you up and satisfy you perfectly.

Classic Vegan Chicken Noodle Soup

large long carrots, sliced (you will need 1 1/2 cups sliced, 170 g)

(160 grams) finely diced yellow onion

X-large garlic cloves, minced (about a tablespoon-15 grams)

red potatoes,

water (or broth, see update under NOTES)

vegan bouillon cubes (see update under NOTES

thyme

fine sea salt (depending

nutritional yeast

(170 grams, 6 oz) gluten-free brown rice spiral noodles

parsley lemon juice

scale.

Prepare all of your veggies, spices and set aside.

Add only 6 cups of the water (or broth if using the updated version below) to a large pot and bring to a boil, add the bouillon cubes (or all the additional spices listed under the updated version below in place using the bouillon cubes), thyme, salt, nutritional yeast and whisk to dissolve.

Immediately add all of the veggies (carrots, celery, onion, garlic and potatoes). You are adding all of the ingredients except the pasta. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer around 10 minutes until the carrots and potatoes are becoming tender, but not fully.

Add the pasta and bring back to a boil over medium-high heat. Once boiling, leave the lid off and cook for about 10 minutes, or until the pasta is tender, but still firm. If using gluten-free pasta, it will cook much faster, so keep an eye.

Taste and add any more salt, if needed, as this can greatly vary depending on the broth or quality of bouillon cubes used. I like a good grind of freshly ground black pepper to serve on top. If you want it more brothy, add more broth and adjust seasonings as needed to account for extra broth.

Garnish with freshly chopped parsley and a fresh squeeze of lemon juice right before serving.

An easy and flavourful vegan ramen recipe, perfect for meal prep.

Creamy Ramen Soup

tofu

garlic (minced)

turmeric

tsp ground ginger

curry powder

packs ramen noodles (with seasoning packs)

broccoli

soy milk

carrot (grated)

peanuts

Chili flakes

In a pot over medium heat, add the onion. Saute until softened, approximately 2 minutes.

Add the garlic, turmeric, ginger and curry powder, along with two or three of the spice packs from the ramen noodle packages. Stir until fragrant, approximately 2 minutes.

Add the broccoli, water and soy milk. Bring to a boil, then simmer over medium heat for 5 minutes. Add the ramen noodle packages, and cook until al dante, approximately 1 minute. Serve up with tofu, carrot, and desired toppings on top.

An umami-rich chilli oil broth and leafy greens make this ten minute noodle soup a restorative boost on a lazy day!

Chilli Oil Noodle Soup

bundle of noodles

½ packet bok choy ((thoroughly wash before using))

coriander leaves

¼-⅓ cup chopped scallions/ spring onions

ginger,

2-3 tsp gochugaru ((Korean crushed red pepper flakes/

sesame seeds

1½-2 tbsp sesame oil

½ tbsp miso

tbsp light soy sauce

½ tbsp rice vinegar

oyster sauce

lemon juice

chilli oil

Start by cooking your noodles in a pot of boiling water.

Add the washed bok choy to the same pot and immediately remove once blanched (usually after a few minutes).

Drain the noodles once they are just shy of al dente; and reserve the cooking water as this will be the base for our soup.

Cook the noodles

In a heat-proof bowl, gather together the coriander leaves, chopped scallions, minced garlic, grated ginger, gochugaru/ chilli flakes and sesame seeds.

Heat the sesame oil and once sizzling, pour it over the chilli-garlic mixture from the previous step.

Then stir in the miso, light soy sauce, rice vinegar and oyster sauce.

Add 1-1.5 cups of the noodle water. Mix well to combine.

Prepare the broth

Add the cooked noodles and bok choy to the broth.

Add a squeeze of lime on top and optionally, a splash of chilli oil too.

Serve hot and enjoy!

Assemble the soup

https://videos.files.wordpress.com/OOmaYzt3/54e09f19aec7447a9aac2d7258230fab.mp4

chilli oil noodle soup

This Vegan Golden Noodle Soup comes together in around 35 minutes! It&#39;s comforting, packed with flavor, and easy to make! Serve it up for dinner on a cozy winter night!

Vegan Golden Noodle Soup Recipe

Tbsp oil,

white onion, sliced

tbsp minced ginger

garlic,

½ tsp black pepper

¼ tsp red pepper flakes ((optional))

salt

vegetable broth

soy sauce ((or use with tamari if gluten-free))

tbsp white miso paste ((optional))

red bell peppers,

carrots,

dry shiitake mushrooms

Tbsp tahini

parsley

Tbsp rice vinegar ((or apple cider vinegar, or lemon juice))

rice noodles

tbsp toasted sesame oil,

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!

This vegan chicken noodle soup is the stuff of our childhood sick day dreams! There’s a warm + cozy broth bursting with flavor, thick brothy noodles, meaty chicken-free chicken, and the perfect combo of sauteed veggies. It’s easy to make, super soothing, and includes both gluten-free + cold-buster options!

The BEST Vegan Chicken(less) Noodle Soup

carrots

olive oil

all-purpose flour (see notes for options)

vegan chicken-style bouillon powder

dry spaghetti

Dice the vegetables and add the olive oil...

Dice the vegetables and add the olive oil to a large pot on medium high heat. Add the veggies to the pot with and a pinch of salt. Stir and saute for 5 minutes. Then, add the flour and stir to coat. Slowly pour in the water while continuing to stir. Finally, cover the pot, turn the heat to high, and bring the water to a rolling boil.

Once boiling, turn the heat to medium high...

Once boiling, turn the heat to medium high and stir in the bouillon powder. Add your pasta and cook uncovered for 9 minutes, stirring occasionally.

While that cooks, measure your soy curls and...

While that cooks, measure your soy curls and use your hands to break them up into bite-sized pieces. When the pasta is finished, add the soy curls to the pot, turn the heat to medium, and let the soup simmer, uncovered, for another 10 minutes.

Next, turn off the heat, cover the pot,...

Next, turn off the heat, cover the pot, and let it sit for at least 5 minutes. This step is optional but highly recommended, as it lets the noodles soak up even more of that delicious chicken-y flavor.

Taste and adjust seasonings as you wish. If...

Taste and adjust seasonings as you wish. If it’s too thick for your taste, feel free to add 1-2 more cups of water until the broth reaches your desired consistency. Serve in a big bowl with crackers or a slice of fresh bread with vegan butter. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/yudsogchbrwqppphulit.mp4

This vegan chicken noodle soup is the stuff of our childhood sick day dreams! There’s a warm + cozy broth bursting with flavor, thick brothy noodles, meaty soy curls, and the perfect combo of sauteed carrots, celery, and onions. It’s easy to make, super soothing, and includes a gluten-free option. This is the best vegan chicken noodle soup recipe for colds or for just warming up on a cold winter day!

Vegan Chicken Noodle Soup Recipe

Fragrant Udon Noodle Soup that&#39;s light, refreshing, and packed with flavor. Once you&#39;ve made the easy and flavorsome broth you can make up and enjoy delicious, varied bowls in minutes!

Udon Noodle Soup

oil oil

onion (, diced)

thumb sized piece fresh ginger (, chopped)

garlic (, sliced)

cinnamon (,

lemon grass

star anise (, 2 gives a very subtle flavour, 4 will make it more pronounced)

(2 litres) flavorful stock

(60 mls) soy sauce (or Tamari)

(680 grams) fresh or frozen udon noodles (,

(300 grams) sliced mushrooms (, sliced)

carrots (, julienned (cut into thin matchsticks))

jalapenos (, sliced very thinly)

onions

fresh mint or cilantro (, or Thai basil)

sesame oil

sesame seeds (,

Warm a large pan over medium heat and add 2 teaspoons of the oil. Sauté the onions and ginger until the onion is translucent, then add the garlic and cook, stirring frequently, for another 2 minutes. 

Slit the lemon grass lengthways with a sharp knife then bash it all over with a rolling pin or something heavy (it helps the flavor come out!). Add it to the pan with the star anise and cinnamon then pour over the broth and soy sauce. 

Bring to a simmer and cook for 30 minutes, then sieve to remove the add-ins. Return the liquid to the pan and place over low heat to keep warm.  

While the broth is simmering prepare your toppings. Wash and chop all of the raw veggies and sauté the mushrooms in the remaining 1 teaspoon of oil until golden brown. Once cooked remove from the heat and set aside. 

Bring a large pan of water to a rolling boil and cook the noodles as per the directions on the packet. When cooked, drain and rinse in cold water to stop them cooking any more.&nbsp;

Assemble your bowls. Put some the noodles in the bottom of each bowl, ladle over the hot broth, then cover with your toppings. Finish with a drizzle of toasted sesame oil and a sprinkling of sesame seeds. 

https://content.jwplatform.com/videos/o9cTbDGg.mp4

An easy Udon Noodle Soup that's light, refreshing and packed with flavour. It makes a perfect low maintenance mid-week meal & once you've made that flavoursome broth you can really get creative with the toppings!

This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, not even homemade cashew cream, you won’t believe how creamy it is. You’ll be heading back for seconds in no time!Vegan with gluten- and nut-free options.Reprinted with permission from author Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc.

Creamy Vegetable Noodle Soup

olive oil (See Notes for oil-free option.)

yellow onion, diced

celery,

red bell pepper,

basil

dill

fine sea salt,

flour whole-wheat rice

yeast,

pasta

Saute

Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté 4 to 5 minutes until starting to soften.

Cook

Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in ½ cup (120 ml) of milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here, but a balloon whisk will work as well. Whisk until the flour is completely incorporated.

Simmer

Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.

Serve

Taste and adjust the seasoning, if necessary.

Delicious! I added some mixed greens when it was done cooking. Will be making this often!

I have had this tab open on my computer all week - I love soup and the picture grabbed my attention - and since I am feeling cold, I just had to make this for lunch today.  I will definitely be making this soup again on repeat! It hit all the right buttons - velvety smooth and creamy, flavorful, full of veggies, and very filling. The only changes I made were: 1) no oil, 2) leave out the salt (I don't use added salt) and thyme (I do not like it), and 3) swap the plant milk and flour with 1 cup of white beans blended with 1 cup of water.  I am so glad to have found this recipe.  Thank you!

Sooo delicious!! I honestly chopped up whatever veggies I had in my fridge. I used thyme but I didn’t have all of the other spices and honestly it turned out great! I used thyme, garlic powder, onion powder and cilantro. I also didn’t have nutritional yeast but I didn’t miss it either. Thank you so much! I’m adding this to my recipe journal ♥️

Best soup ever! It's so easy to make, so delicious and so healthy. It's the perfect meal for chilly fall and winter days. I will be making this over and over and over again.  Thank you, Lori!

My husband and I could not get over how good this soup recipe was!!  I think it is the best soup I have ever made! (And I make a lot of soup in the colder months!)  I followed the recipe as written, but I could see where I might add some "chicken" for more protein.  I definitely will be making this soup again and again!  Thank you for the recipe!

I love this recipe! So creamy, so delicious! Thank you!

I make this for my husband who I gluten free and low fodmap

He loves it
I use FODY broth base and millett flour 
No onions or garlic I sub
Zuchini and red peppers 
Thanks for this recipe

I do not usually like soups but this was amazing.  I substituted gf flour and noodles and this was so easy to make as well.  So satisfying and delicious!  Thank you for the recipe!!

This soup is so delicious.  The herb blend is so savory and warming.  Another recipe from Lori that tops my list of favorite recipes.  Doubling the recipe worked great, though next time I might reduce the broth a bit if doubling.

my god did this turn out well. super rich and delicious! 
I  added mushrooms and another onion. I didn't have parsley or nutritional yeast but I didn't miss it. 
I love this recipe. thank you!

SO tasty and easy to make. I loved how creamy and flavorful it turned out.

Made as directed, it is delicious and satisfying with a piece of bakery crusty french bread. I don't like basil, but all of the spices combine to make a smooth rich flavorful soup. Then I made it again, added potatoes and it had the texture of a pot pie filling, so I made a crust and a topper crust, fed it to meat eaters and they loved it. They couldn't believe it was vegan. Thank you for this recipe.

This soup was exactly what I was looking for. It seems like everything I make lately was tasting the same. This was deliciously different! I must admit I was a little leery of the the ingredients (I doubled the recipe) and 12 cups of liquid seemed like so much! But, not to worry....It came out wonderful when it was done. It got thicker as it cooled. The spices  are pretty strong, so make sure you like everything you put in. I only put in half the thyme, because its not our favorite. Also, I omitted the oil and just used broth. You will never miss it! Yummy stuff!!

The taste is incredible! Will be making frequently.

This is a delicious recipe! I ended up using Cashew milk cause it's what I had. Very good and easy, will definitely be giving this recipe out.

Looking through your blog this morning and I ran across this soup. I made it a couple of months ago and it was SO YUMMY! It came together quickly and I was so grateful to have such a soul-filling soup. Thanks again for all the time you spend testing these recipes and sharing them with us!

Top 9 vegan noodle soup recipes from across the web

The most viewed vegan noodle soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jackfruit "Chicken" Noodle Soup

Classic Vegan Chicken Noodle Soup

Creamy Ramen Soup

Chilli Oil Noodle Soup

Vegan Golden Noodle Soup Recipe

The BEST Vegan Chicken(less) Noodle...

Udon Noodle Soup

Creamy Vegetable Noodle Soup

Vegetable Noodle Soup

Top 9 vegan noodle soup recipes from across the web

The most viewed vegan noodle soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jackfruit "Chicken" Noodle Soup

Classic Vegan Chicken Noodle Soup

Creamy Ramen Soup

Chilli Oil Noodle Soup

Vegan Golden Noodle Soup Recipe

The BEST Vegan Chicken(less) Noodle...

Udon Noodle Soup

Creamy Vegetable Noodle Soup

Vegetable Noodle Soup

The most viewed vegan noodle soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine