This delicious and satisfying Vegetarian Noodle Soup is a fantastic warming lunch or dinner. Packed with goodness, this flavourful vegetarian soup comes together so quickly and easily, you’ll be eating this in well under 20 minutes.

There is a restaurant near where I work that makes the most amazing noodle soup. It is so good. I will even eat it in summer on 30+ degree days (knowing that I am going to be ridiculously hot after). It’s that good. I love how filling and satisfying it is, how tasty the broth is. The toppings. It is literally making my mouth water just thinking about it now.

So naturally, working from home has been a bit of a downer as I am nowhere near that restaurant in the peak noodle soup eating season of winter. But since I discovered an amazing broth recipe (thanks Recipe Tin Eats!) online, I now can have noodle soup to my heart’s content. Or is that until my heart’s content? Anyway. I absolutely cannot get enough of this Vegetarian Noodle Soup.

This Vegetarian Noodle Soup is so full of flavour and jam-packed with yummy goodness. And it is as comforting and filling as it is simple to make. In less than 20 minutes you will be tucking into this Noodle Soup.

This recipe makes enough for two generous portions, but as I am the only one working from home now I will refrigerate the leftover broth and noddles and prepare enough of the other toppings and fillings just for me. That way, the next day I will have an even quicker lunch. I love this with pak choy and tofu and if I am super super hungry I will also cook some dumplings in the broth too 😋.

Ingredients and Substitutions

The quantity information is provided in the recipe card.

Low Salt Vegetable Stock – you can use chicken stock if you are not vegetarian or if this is what you have on hand. Use a good quality stock and make sure it is low salt, either homemade or store brought. Make sure to use real stock though and not flavoured stocks or stock cubes.
Chinese Cooking Wine – also known as Shaoxing Wine, this is a rice wine that brings a salty flavour and really should not be missed. You can substitute with Japanese Rice Wine but it’s truly best with the Chinese Cooking Wine. You can get this at most major supermarkets.
Soy Sauce – use a light flavoured or all purpose soy sauce for this soup.
Mushrooms – I just use regular button mushrooms or whatever I have on hand but you could use an Asian variety such as Shitake.
Garlic – adding delicious flavour to the broth and a super nutritious immune boost to this Vegetarian Noodle Soup.
Ginger -I love the sweetness and warmth that the ginger brings to the broth.
Star Anise – a common spice used in Asian cooking. Star Anise is used to flavour phó. I really love the flavour this brings but you can just omit if you don’t have any but grab some next time you are at the supermarket. It makes this broth fragrant.
Sugar – I use caster sugar but you can use any sugar. I have reduced to just 1 teaspoon but the balance of flavours is a little off and it taste a bit too salty so I prefer to leave it in.
Pak Choy (Bok Choy) – packed with vitamin A this leafy green is delicious in this Vegetarian Noodle Soup. You can use any Asian greens if you do not have Pak Choi. You may wish to halve or quarter this before cooking to make it easier to eat.
Noodles – I love the fresh Singapore noodles that I get from Aldi in the fridge section but you can use fresh or pantry noodles in this Vegetarian Noodle Soup. The key is to cook these separately from the broth so they do not become mushy and absorb too much of the broth. Also I tend to measure the noodles I add with my heart.
Tofu – I love how this bulks out the soup and the slight chewy texture of the tofu. Tofu is a great source of protein and is a good source of iron, calcium, magnesium and other minerals. I use firm Tofu and fry off lightly in sesame oil while the broth is cooking.
Shallots (spring onions) – adds freshness in the soup.
Fried Shallots – these can be found in most supermarkets in the International Foods sections or at Asian specialty grocers. This adds a delicious, delicate onion flavour to the soup and I love the crunchy texture too.
Crushed chilli paste – totally optional addition but the chilli paste brings a great heat to this Vegetarian Noodle Soup. You could top with fresh chilli if you would like.

How to make the Vegetarian Noodle Soup

Firstly, in a medium sized saucepan, quickly blanch the Pak Choy for one minute in boiling water before removing and setting aside.

Then, in the same pot and water cook the noodles, following the packet instructions. The noodles I use only take one minute to cook. Once the noodles have cooked, drain them immediately and set aside. Next, give the saucepan a quick wash and get ready to make the most delicious broth!

In the saucepan add in the stock, mushrooms, ginger, garlic, cooking wine, soy sauce, star anise and sugar and bring to a slow boil. Then cover the saucepan with a lid and simmer for around 8 minutes over a low heat.

Meanwhile, fry off the tofu with sesame oil in a small frypan until lightly golden. Divide the noodles, Pak Choy and tofu between the bowls. When the broth has cooked, scoop out the mushrooms and portion between the bowls, scoop out the star anise, garlic and ginger then pour the hot broth over the noodle bowls.

If you are looking for an even speedier option, you can use two saucepans and start by making the broth in one and then blanch the Pak Choy and cook the noodles in the other saucepan while the broth is cooking. But, I like to make in the one saucepan to reduce the dishes.

Looking for more nourishing lunch ideas?

These Corn Fritters are so delicious and I love these with a tomato and avocado salsa with sour cream sprinkled in paprika
If you are looking for more satisfying soup ideas this vegetarian and vegan Pumpkin Soup is a winner. Smooth and creamy.
This delicious Zucchini Pea and Ricotta Slice is a yummy light but filling lunch. Serve with a delicious, crunchy salad.
You may also love this Walnut Pea and Chorizo Salad with Brie as much as I do. It’s seriously hearty and sure to satisfy.

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