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, and it’s also gluten-free.

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 also quite Japanese with 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. I use this Clearspring dried wakame which you can buy in most 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!

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Vegan Rice Noodle Soup (GF)
Serves 2
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  1. 2 tablespoons vegetable oil
  2. 100g rice noodles
  3. 1 onion (or sub 3 spring onions), finely sliced
  4. 1 clove of garlic, minced
  5. 1/4 teaspoon ground ginger (or sub fresh ginger, minced)
  6. 1 teaspoon sesame seeds
  7. Pinch of dried wakame flakes
  8. Handful of beansprouts
  9. 2 teaspoons soy sauce (or tamari if gluten-free)
  10. 2 teaspoons mirin (or sub 1 teaspoon sugar)
  11. 1/2 teaspoon sesame oil
  12. 2 teaspoons miso paste (or sub 1 cube vegetable stock)
  13. To serve: bunch of fresh coriander, roughly chopped
  1. Heat oil in saucepan and add onion/spring onions, garlic, ginger and sesame seeds once hot
  2. Once these have all browned nicely, add enough water to cook the rice noodles, turn up the heat and bring to the boil
  3. Once the water's boiling, add the rice noodles (cook following instructions on packet), beansprouts, wakame, stock cube (and miso paste if you wish)
  4. Once the rice noodles and beansprouts have cooked, add the soy sauce and sesame oil
  5. Pour into bowls and sprinkle with fresh coriander to serve
  1. This is also great with kimchi added to it
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