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This Vegan Friendly Vegetable Noodle Soup is The Perfect Comfort Food for The Fall Weather!


  • 1 onion

  • 6 garlic cloves

  • 3 carrots

  • 2 zucchini

  • 3 baby bok choy

  • 1 litre vegetable stock

  • 2 tablespoon soy sauce

  • 200 g rice vermicelli noodles

  • Salt and pepper to taste

  • 1 tablespoon olive oil

  • 1-2 C water


Step 1: Prepare vegetables

Chop onion, carrots, bok choy, and zucchini into similar small cubes. Also, dice garlic cloves into small pieces

Step 2: Make the broth

Sauté onion until translucent and add garlic and sauté for a minute. Add vegetables and sauté for a few minutes. Then add vegetable stock, soy sauce, and season. Add 1-2 cups of water then simmer the pot over medium heat with the lid closed.

Step 3: Add ingredients

After 10-15 minutes of cooking, add baby bok choy and rice noodles. Let it cook for 1-2 minutes and it's ready to serve.

Step 4: Serve

With freshly cracked black pepper and some chopped parsley.

Nutritional Facts:

Calories: 280

Fat: 4g

Carbs: 55g

Protein: 5g

Sodium: 401mg

Potassium: 486mg

Fiber: 5g

Sugar: 7g


  • Make sure to cut all the vegetables into similar size pieces. This allows them to cook in the same amount of time and it’s also easier to eat

  • Ensure you sauté the vegetables at the beginning for a few minutes. This releases their flavours

  • When making the broth, start by adding 1 cup of water and only add the second cup if needed

  • Add the baby bok choy and rice vermicelli noodles right at the end as they only take 1- 2 minutes to cook

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