Asian Noodle Soup! Chickpea noodle soup and Asian flavors come together in the most delicious way that is sure to warm you up.

Brimming with umami flavor, this cozy, oil-free Asian Noodle Soup is a delicious and easy recipe that’s packed with hearty noodle goodness. Zesty onions, sweet red bell peppers, earthy garlic, zingy ginger, “meaty” mushrooms, protein-packed chickpeas, and chewy noodles bathe in a delightfully delicious Asian broth that is sure to have the family standing in line for seconds.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Give me all the noodles!  I loved this Asian Noodle Soup!  It was quick, easy, and oh so tasty!  We gobbled it all up!  Often, (not always), the key to a great noodle soup is keeping the noodles separate from the broth like the restaurants do.  This is one of those instances where we feel it is important to do exactly that.

Noodles can be so thirsty; they will easily drink up all the broth before you know it.

Yasmeen loved this soup.  She was all about those tasty noodles!  I love that she will eat just about anything!

You gotta give this one a try!

Tips for Success:

• Mushrooms: We tried this recipe with both Baby Bella mushrooms and dried shiitake mushrooms (0.5 oz. package).  We enjoyed both.  If you use dried mushrooms, hydrate according to package directions, then add to the soup when you add the liquids.  You can pretty much use your favorite mushroom in this soup.
• Noodles: You can pretty much use your favorite noodles or pasta with this recipe.  If your noodles stick together after making them and waiting for the soup to be done, just rinse with hot tap water to loosen them up.
• Noodles Restaurant Style: This soup is best served restaurant style.  Most restaurants keep the noodles separate from soup broths.  The cooked noodles are spooned into individual bowls, then the hot soup broth is poured over top.  This trick accomplishes several things.  First it keeps the integrity of the noodles in great shape and doesn’t allow them to get mushy.  It also preserves the soup broth.  Pasta/Noodles are very thirsty, and they will suck up all the soup broth and you are left with a very thick soup-stew.  If you keep the soup and noodles separate and refrigerate the leftovers, you may find the noodles stiff, sticky, and clumped together.  All you need to do is place some of the cold, refrigerated cooked noodles into a colander and rinse with hot tap water, gently loosen them with your fingers.
• Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry. The flavors continue to develop once the soup slightly cools.
• Low Fat Dish Expectations: This soup is designed to be a low-fat dish.  It is not going to taste as decadent as a soup that has a higher fat content.  It is very delicious for what it is and that is a low-fat soup.  We want to make sure the reader understands this.
• Tenderness of the Veggies: If you enjoy perfectly tender veggies (onions and red bell peppers), then we suggest adding 2 Tablespoons of water when sautéing them this will give an extra boost of steam to help soften them.
• Veggie Add-Ins: You can pretty much add any small amount of your favorite Asian style veggies (edamame, snow pea pods, bok choy, etc.) into this soup.
• Amount of Sea Salt:  We had family members completely divided over the amount of sea salt needed to season this soup, feel free to adjust to suit your own tastes accordingly.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop, or in the microwave.  We strongly suggest keeping the noodles separate from the broth.  See the “Noodles Restaurant Style” under the Tips for Success.

This soup freezes well.

Pantry Products Used:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Chili Garlic Sauce: We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar.  However, this brand is generally accepted by the WFPB community.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Products Used:

• Soup pot, Ceramic/Enamel Lined Dutch Oven or similarly large stock pot
• Stock pot to boil the noodles

We certainly hope you give this deliciousness a try.

If you try this cozy soup, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Asian Noodle Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 20-25 Minutes
• Total Time: 35 Minutes (+Rest Time)
• Yield: 3-4 Servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian Inspired
• Diet: Vegan

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Description

Brimming with umami flavor, this cozy, oil-free Asian Noodle Soup is a delicious and easy recipe that’s packed with hearty noodle goodness.

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Ingredients

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Base Ingredients:

• 1 medium yellow onion, fine dice
• ½ red bell pepper, fine dice
• 1 Tablespoons minced garlic
• 1 Tablespoon minced ginger
• 1 Tablespoon tomato paste
• 8 to 10 oz. Baby Bell mushrooms sliced *
• 2 to 3 Tablespoons reduced-sodium tamari *
• 1 Tablespoon rice vinegar
• 2 cups low-sodium vegetable broth *
• 2 cups water
• 1 teaspoon pure maple syrup
• 1 teaspoon tahini
• 1 teaspoon chili garlic sauce *
• 1 – [ 15 oz. can ] chickpeas, drained and rinsed *

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• pinch to ½ teaspoon sea salt (+/-) *

Other Ingredients:

• 8 oz. spaghetti (or other Asian style noodles) *
• Sliced green onions

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Instructions

1. Prepare the noodles according to package directions, drain, rinse, set aside.
2. In a large ceramic/enamel-lined pot or similar stock soup pot, add the diced onions and red peppers, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 10 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
3. Add the minced garlic, ginger, and tomato paste, sauté for 30 seconds, then add the tamari and Baby Bella Mushrooms *. Sauté until the mushrooms are reduced.
4. Then add all remaining Base Ingredients and Spice/Herb Ingredients, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer.  Simmer for 7 minutes.  Add the green onions, simmer for one minute.
5. Taste test and ramp up any spices or seasonings as needed.
6. Remove the soup from the stove and allow to sit for 5 minutes for the flavors to marry.
7. Serve by placing the spaghetti in an individual soup bowl, then ladle the hot soup over top.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  3 to 4

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