Go Back
Spring noodle soup served in a large ramen bowl.

Spring Noodle Soup

Print Recipe
A delicious and vibrant meal ready in 15 minutes - perfect for a light lunch or dinner.
Course Soup
Cuisine Asian
Keyword 15 minute recipe, 20 minute recipe, easy vegan soup, healthy ramen noodles, noodles, quick noodle recipe, quick vegan noodles, vegan noodle salad, vegan noodle soup, vegan ramen noodles
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 237.2
Author carleigh

Equipment

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

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.
 

Nutrition

Calories: 237.2kcal | Carbohydrates: 35.9g | Protein: 11.2g | Fat: 8.7g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 4.5g | Sodium: 900mg | Potassium: 739.7mg | Fiber: 10.8g | Sugar: 9.8g | Vitamin A: 12039.1IU | Vitamin C: 76.3mg | Calcium: 200.7mg | Iron: 3.7mg