Vegetarian Noodle Soup

Ingredients

• 710 ml (3 cups)vegetable stock
• 100 gmushrooms, sliced
• 22.5 ml (1½ tbsp)Chinese cooking wine
• 22.5 ml (1½ tbsp)light-flavoured soy sauce
• 10 ml (2 tsp)caster sugar
• 2 clovesgarlic, lightly crushed with the back of a knife
• 1.5 cm pieceginger, cut into 3 thin slices
• 1star anise
• 2pak choy, halved or quartered depending on size
• 180 gfresh noodles, prepared according to packet instructions
• 200 gfirm tofu, diced
• 1.25 ml (¼ tsp)sesame oil
• 1shallot (spring onion), green part only, finely sliced
• 30 ml (2 tbsp)fried shallots
• to tastecrushed chilli paste (optional)

Instructions

1. 1

   Blanch the pak choy

   Briefly blanch the pak choy in a medium saucepan, then lift it out and set it aside.

2. 2

   Cook the noodles

   Use the same water to prepare the noodles according to the packet instructions. Drain and set aside, following the packet advice if it calls for a little oil to stop the noodles sticking together. Quickly wash the saucepan before making the broth.

3. 3

   Simmer the broth

   Put the vegetable stock, cooking wine, soy sauce, star anise, garlic, ginger and sugar in the saucepan. Bring to a gentle boil over reasonably high heat, then reduce the heat to medium-low, cover and simmer for 8 minutes.

4. 4

   Fry the tofu

   While the broth simmers, gently fry the tofu in around 1.25 ml (¼ tsp) sesame oil until lightly golden.

5. 5

   Assemble the bowls

   Divide the cooked pak choy and noodles between the bowls, then add the cooked tofu.

6. 6

   Finish the soup

   When the broth has simmered, remove the ginger, garlic and star anise. Divide the mushrooms and broth between the noodle bowls.

7. 7

   Add the toppings

   Top with the fresh and fried shallots and, if using, crushed chilli paste. Serve straight away.

What is vegetarian noodle soup?

This is an Asian-inspired bowl of noodles, vegetables and tofu served in a seasoned broth. Its quick-cooking approach makes it handy for lunch or a simple evening meal.

The version here builds flavour with soy sauce, Chinese cooking wine, ginger, garlic and star anise, then finishes with crisp fried shallots and fresh greens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 366 calories, 27g protein, 55g carbs, 8g fat.

The noodles provide most of the carbohydrates, while the tofu supplies much of the protein. Fat comes mainly from the tofu and the small amount of sesame oil, with fried shallots adding some too. For a balanced plate, serve with extra greens if you would like more vegetables.

Build flavour in the broth

Aromatics: garlic, ginger and star anise infuse the stock as it simmers. Remove them before serving so the broth is fragrant without the whole spices getting in the way.

Seasoning: soy sauce adds savouriness, while cooking wine and a little sugar round out the flavour. Taste the broth before serving if you want to judge its balance.

Keep the noodles springy

Packet directions: fresh noodles can differ, so use the instructions on their packaging for cooking time and any recommendation to toss them with a little oil.

Separate cooking: blanching the pak choy and cooking the noodles in the same water saves time. Drain the noodles well so they do not dilute the broth when you assemble the bowls.

Cook the tofu gently

Light browning: fry the diced tofu gently in the small amount of sesame oil until lightly golden. Handle it carefully to keep the pieces intact.

Texture: adding the tofu after cooking keeps its surface distinct from the broth, while the warm soup softens it slightly as the bowls are served.

Check the greens and broth

Pak choy: blanch it briefly, just until it is tender enough to eat while still holding its shape. Halve or quarter larger pieces so they are easy to portion.

Broth: keep it at a gentle simmer for the stated 8 minutes rather than boiling it vigorously. The mushrooms go into the bowls with the broth after the aromatics are removed.

Serve with a little crunch

Toppings: fresh sliced spring onion brings a sharp, fresh note, while fried shallots add a crisp finish. Add the chilli paste at the table or use it sparingly for heat.

On the side: the soup is a complete bowl as written; if you want more alongside it, serve with a small salad or extra greens.

Recipe notes & tips

• Have the noodles, tofu and toppings ready before starting the broth so the bowls come together quickly.
• Follow the noodle packet directions, as fresh varieties can need different cooking times.
• Drain the noodles thoroughly before dividing them between the bowls.
• Keep the broth at a gentle simmer to infuse it without a rolling boil.
• Remove all the whole aromatics before ladling the broth into the bowls.
• Add chilli paste gradually so you can control the heat.

Variations

• Add extra greens: include more pak choy or another quick-cooking leafy vegetable.
• Use different mushrooms: swap in another sliced mushroom variety.
• Adjust the spice: leave out the chilli paste for a mild bowl or add it to taste.
• Change the noodles: use another fresh noodle variety, following its packet directions.
• Boost the garnish: add extra sliced spring onion for a fresher finish.

Common mistakes to avoid

• Overcooking the greens: blanch the pak choy briefly so it keeps its shape.
• Guessing the noodle time: follow the packet instructions to avoid soft, broken noodles.
• Skipping the drain: drain noodles well so excess cooking water does not thin the broth.
• Boiling hard: lower the heat once the broth reaches a gentle boil and simmer it covered.
• Leaving aromatics in the bowls: remove the ginger, garlic and star anise before serving.
• Frying tofu too roughly: turn it gently so the diced pieces stay intact.

How to store

Store leftover broth and toppings in an airtight container in the fridge for up to 2 days. Keep the noodles separate if possible, then reheat the broth until steaming and add the noodles and pak choy to warm through; add the fresh toppings just before serving.

Frequently asked questions