Spring Noodle Soup
This spring noodle soup is a filling, vibrant ramen bowl packed with fresh veggies and warming aromatics, perfect for a 15-minute lunch or a quick, cozy dinner.
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Why You’ll Love This Recipe
- Like other recipes in the Quickies category, this spring noodle soup is ready in under 15 minutes!
- This affordable and accessible soup recipe features pantry staples and fresh veggies.
- Who doesn’t love instant ramen? This spring noodle soup takes a classic quick meal and adds extra nutrients by including broccoli and carrots.
- Naturally, this soup is vegan (egg-free, dairy-free), as well as nut-free. You can also customize it to adapt to a gluten or soy allergy.
Key Ingredients
- Noodles are the most filling component in every ramen dish. You can choose wheat or rice noodles.
- Ginger and garlic add depth of flavor and an amazing aroma to the broth.
- Soy sauce enhances the umami flavor. Swap for tamari if gluten-free.
- Carrot and broccoli are not only a source of nutrients, they also add some volume and texture to this spring noodle soup.
Hack It!
- Add tofu, edamame, or texturized soy chunks for protein. Especially if you’re looking for a more filling meal.
- Spice it up with an extra drizzle of chili oil or red chili slices.
- Try udon, soba, or zucchini noodles for variety. You can also swap noodles to accommodate your allergies (e.g. rice noodles if gluten-free).
- If you like meal prep, you can get the ingredients ready in advance. Then, all you have to do is add liquid components and cook your spring noodle soup for a few minutes.
How to Make Spring Noodle Soup
Step 1: Prep your veggies, To a pot, add the ramen, ginger, garlic, soy sauce, carrot, cilantro, green onions, broccoli, and chili oil.
Step 2: Pour in the broth. Cover and bring to a soft boil until the noodles are cooked (2-5 mins).
Step 3: Serve with sesame seeds, more green onion and fresh lime.
Step 4: Enjoy!
Frequently Asked Questions
If you’re going the meal prep route, keep the liquid components separate.
Chop your veggies and herbs, store them in an airtight container in the fridge for 4-5 days.
It doesn’t get more wholesome! It’s packed with fiber, vitamins, and antioxidants, while also being affordable and quick to make.
Broccoli and carrots often come in a frozen form. They actually retain a lot of nutrients, are are often cheaper than fresh – so feel free to use them!
Feel free to make this spring noodle soup your own. Bell peppers, greens, bean sprouts, edamame, bok choy – all great options to add or swap in. It’s also a chance to avoid wasting small amounts of leftover produce.
More Plant-Based Noodle Recipes
- One Pan Curry Noodles
- Cold Sesame Noodles
- Green Spring Dumpling Soup
- Peanut Butter Ramen
- Fiery Gochujang Noodles
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The Recipe: Spring Noodle Soup
Ingredients
- 1 pack ramen noodles, or rice noodles
- 1 inch ginger, minced
- 2 cloves garlic, minced
- 1½ tbsp soy sauce, or tamari
- ½ cup carrot, shredded
- ½ cup cilantro, chopped
- ½ cup green onion, chopped
- ½ cup broccoli, chopped
- 1 tsp chili oil
- 3 cups vegetable broth
- 1 tbsp sesame seeds
- 1 lime, juiced
Equipment
- Soup pot
Instructions
- To a pot, add the ramen, ginger, garlic, soy sauce, carrot, cilantro, green onions, broccoli and chili oil. Pour in the broth, cover and bring to a soft boil until the noodles are cooked.
- Serve with sesame seeds, more green onion and fresh lime.
Notes
- Add tofu, edamame, or texturized soy chunks for protein. Especially if you’re looking for a more filling meal.
- Spice it up with an extra drizzle of chili oil or red chili slices.
- Try udon, soba, or zucchini noodles for variety. You can also swap noodles to accommodate your allergies (e.g. rice noodles if gluten-free).
- If you like meal prep, you can get the ingredients ready in advance. Then, all you have to do is add liquid components and cook your spring noodle soup for a few minutes.
- You may split this between two servings, especially if this is an appetizer.