Vegan Rice Noodle Soup (GF)

Vegan Rice Noodle Soup (GF)

A perfect way to warm up on a chilly evening, this Vegan Rice Noodle Soup is super quick and easy to make as you can cook it all together in one pot. 

Vegan Rice Noodle Soup (GF)

The origins of this dish are a little strange, as I came up with it accidentally by throwing together some random ingredients I had.

This soup is slightly Thai-inspired because of the rice noodles and the coriander, but it’s a little Japanese-inspired thanks to the miso, soy sauce and mirin in it too. 

You can add tofu to the dish, or any other vegetables. For this recipe, I’ve chosen beansprouts and wakame as they cook really quickly.

Wakame is a sea vegetable that is widely used in Japanese cuisine, often served in soups and salads. You can buy dried wakame in Asian supermarkets, local health stores and some supermarkets. 

As well as being very healthy, it’s really easy to add to this kind of dish as all you need to do is throw the dried flakes it into the soup. It expands quite a lot in water so you need much less than you think you will!

Looking for more comforting soups? You might like my: 

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Vegan Rice Noodle Soup (GF)
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Vegan Rice Noodle Soup (GF)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A perfect way to warm up on a chilly evening, this Vegan Rice Noodle Soup is super quick and easy to make as you can cook it all together in one pot. 

Course: Main Course
Servings: 2
Calories: 382 kcal
Ingredients
  • 100 g (3.5oz) rice noodles
  • 2 tablespoons vegetable oil (or sub rapeseed oil)
  • 3 spring onions, finely sliced
  • 1 clove of garlic, minced
  • 1 cm ginger, minced
  • 1 teaspoon sesame seeds
  • Pinch of dried wakame flakes
  • Handful of beansprouts
  • 2 teaspoons soy sauce (or tamari if gluten-free)
  • 2 teaspoons mirin or sub 1 teaspoon any sweetener
  • 1 teaspoon sesame oil
  • 1 heaped teaspoon miso (ensure gluten-free if necessary)
  • Black pepper, to taste
To serve:
  • Fresh coriander, roughly chopped
Instructions
  1. Leave rice noodles to soak in a bowl filled with boiling water according to instructions on packet

  2. Meanwhile, heat oil in saucepan and add spring onions, garlic, ginger and sesame seeds once hot

  3. Once these have all browned nicely, add wakame, beansprouts, soy sauce, mirin, sesame oil, miso and pepper with enough water to cover

  4. Bring to the boil then turn down the heat 

  5. Add rice noodles, taste the soup and adjust seasonings if necessary

  6. Pour into bowls and sprinkle with fresh coriander to serve
Recipe Notes

This is also great with kimchi added to it

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