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Home » Easy Vegetarian Gluten Free Recipes

Published: Jul 28, 2021 · Modified: Oct 24, 2024 by Padma Kumar

Asian Noodle Soup Recipe

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This Asian noodle soup will bring a big smile to your face! Ridiculously delicious and loaded with vegetables and bold flavors, this dish has a homemade broth made from scratch and comes together entirely in the oven (yes, you read that right—no stovetop cooking!). Dinner sorted!

A spicy noodle soup with lots of vegetables is served on a plate. A pair of chopsticks and garnishes are placed next to the plate.

There are so many reasons to love this recipe: it wastes no part of the vegetables—the stalks, stems, leaves, and all go into it; it comes together entirely in one oven tray, which means fewer dishes to wash; and it is not dainty in any manner—it requires chunky-cut vegetables (so less work here too!) and has bold flavors.

Asian flavors are a huge hit with our daughters. Whether it's a bowl of spicy ramen with vegetable stir fry or just some cooked noodles tossed with chili garlic oil, the spicy, tangy, sweet, and umami flavors are all-time favorites.

And when I give them this Asian noodle soup, they are all smiles, and have voted this as the best noodle soup!

Jump to:
  • About my recipe
  • Dietary Labels
  • Ingredients and Substitutions
  • Equipment
  • Instructions
  • Notes and additions
  • Frequently Asked Questions
  • 📖 Recipe
  • Comments

About my recipe

This one pot noodles soup recipe is made with a flavorful broth, and since it’s vegetarian, it had to have vegetables! I’ve kept it simple with everyday veggies like cauliflower and broccoli, but bok choy and snow peas will work well too. See the section below for more suggestions.

The two highlights of this recipe are its broth, which I make from scratch, and its cooking technique.

The noodle broth is spicy, tangy, and sweet all at once, beautifully balanced with deep umami flavors from tamari and my homemade ginger garlic paste. I’ve used vegetable stock (of course!), but if you’re okay with it, you can use chicken stock instead to make a chicken broth.

This recipe comes together entirely in the oven and requires just one tray! It takes about 40 minutes, but most of the work is done by the oven, and there’s hardly any prep work—which, knowing me (hello, spinach stir fry!), shouldn’t be a surprise!

The vegetables are cut chunky, like in this aloo gobhi recipe, and I use stock cubes to make the broth. I also always keep a bottle of ginger-garlic paste in the fridge, so that part is easy too.

Plus, this noodle soup recipe is perfect for prepping. I make the broth and roast the vegetables ahead of time, and on the day, I just throw everything together in the oven, and the magic happens!

Dietary Labels

This Asian noodle soup is a gluten free recipe. It is also:

  • nut-free
  • dairy-free
  • plant-based

This recipe has no tomatoes.

It does include sesame seeds (as an optional garnish) and sesame oil, which is also optional—feel free to swap it for any other oil of your choice.

If you’re using store-bought stock or cubes, be sure to read the label to confirm that it’s vegan and gluten-free.

I use tamari instead of soy sauce because soy sauce isn’t gluten-free, while tamari is. Always check the label to be sure.

Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.

Ingredients and Substitutions

If you are a fan of Asian soups, then chances are that you have all these ingredients in your pantry already. Here's what you need to make this recipe:

Check the recipe card for quantities and a complete list of ingredients.

Vegetables and noodles:

A whole cauliflower, broccoli, onion, bean thread noodles are placed on a light colored table.
  • Noodles: I used bean thread noodles, also known as cellophane or glass noodles. You can also use thin or flat rice noodles instead.
  • Vegetables: Everyday veggies like cauliflower, broccoli, and onions. If they’re fresh and tender, use the leaves and stems of both broccoli and cauliflower. You can use red, white, or yellow onions—whichever you typically cook with. See the notes below for other vegetables you can add.
  • Oil: any neutral oil will do.

The broth:

Ingredients such as tamari, sesame oil, red pepper flakes, ginger garlic paste are placed in bowls.
  • Stock: The base of the vegetable broth is stock. I use store-bought low sodium stock cubes, but you can use fresh stock if you prefer.
  • Tamari: This is a Japanese sauce made from fermented soybeans and is gluten-free. If you’re okay with gluten, feel free to use soy sauce instead.
  • Corn starch, also known as corn flour, helps in thickening the sauce.
  • Flavorings and spices: The broth is spicy and bursting with flavors.
    • Sesame oil: I use toasted sesame oil - it adds a lovely aroma to the dish! It is ok to replace it with a neutral oil.
    • Red pepper flakes: I have used quite a lot of them! Adjust the quantity to suit your palate.
    • Sugar: For balancing the deep flavors. I have used soft brown sugar. Raw cane sugar will work too.
    • Ginger-garlic paste: You can use homemade or store-bought. If you’re not a fan of garlic, just use ginger paste.

Garnishes:

Some cilantro, scallions, chili pepper, and toasted sesame seeds are placed on a table.

I love adding lots of garnishes to this dish—they bring extra color and crunch! Use any or all of these based on your preference, and as much as you like.

  • Chopped cilantro (coriander) - add the leaves and stems.
  • Scallions (spring onions), also known as green onions.
  • Toasted sesame seeds - I use white sesame seeds. Toast them in a skillet on medium heat until they are light brown.
  • Red chili pepper: For that extra heat and color.

If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.

Equipment

This recipe comes together entirely in the oven. These are what you will need to make it:

Oven tray: Choose a tray deep enough to hold the vegetables, broth, and the broth.

Big bowl or jug: For making the sauce.

Big spoon: To turn the vegetables over and stir the sauce.

Tray or big bowl: For tipping the veggies into.

You will also need a piece of foil - enough to cover the deep tray.

Instructions

Now I'll show you how to make this easy Asian noodle soup recipe. It takes just 40 minutes. The processes happen in parallel, saving you time, so be sure to read my workflow notes.

Workflow note:

Begin by preheating the oven to 350°F (180°C) fan.

Prepare the vegetables: While the oven is preheating, wash and cut the cauliflower and broccoli into medium-sized florets and roughly chop their tender stems and leaves. Cut the onions into thick slices.

Vegetables such as cauliflower, onions, and broccoli are placed in a oven tray.

Bake the vegetables. Place the veggies in the baking tray. Add oil and salt. Mix and spread them evenly. Bake until the veggies are half-cooked.

The vegetables should have taken on some color but not be fully cooked.

Florets of cauliflower and broccoli are placed in a oven tray.

Workflow note: While the vegetables are baking, make the broth.

Place 5 cups of freshly boiled water into a large bowl or jug. Crumble and add the stock cubes. Add the tamari, ginger-garlic paste (or ginger paste, if using), red pepper flakes, sugar, salt, cornstarch, and oil. Whisk well and set aside.

Bring the dish together: While keeping the oven on, take the vegetables out of the oven (careful, they are hot!) and place them on another tray or bowl for now.

Place the noodle "nests" (open them up as much as you can) in the deep tray and pour the hot broth over the noodles. The noodles will almost immediately become soft and limp—perfect!

Now place the vegetables on the noodles and use their weight to press them down.

Cauliflower, broccoli florets, and some slices of onion are placed in a soup-like broth.

Cover the tray loosely with foil and place it back in the hot oven—be careful, the tray will be heavy and still hot. Cook for 10 minutes.

Remove the foil and cook for another 10 minutes or until the noodles are cooked through and the vegetables are cooked but still have some crunch.

Switch the oven off and take the tray out of the oven. Add the garnishes and serve warm.

A noodle soup with vegetables and sliced fresh red peppers and scallions is served in a bowl.

Notes and additions

Expert tip:

Whether you're making the stock with cubes or using fresh stock, the key is to ensure it is hot. Hot stock will maintain the cooking temperature and soften the noodles immediately.

Salt: Check for the saltiness of your stock and tamari and add more salt only if required.

Consistency: If you like a more brothy soup, reduce the quantity of noodles. I have used 2 "nests" noodles, you can use just 1.

Adding tofu to noodle soup

Tofu can be a great addition to this recipe. Personally, I am not a fan of it, so I have not included it in the recipe. If you choose to add it, opt for extra firm tofu as it will hold its shape and not disintegrate while cooking.

  • Cut a block (typically 7 oz/200 grams) of tofu into rectangular pieces (roughly 2 inches by 1 inch).
  • Dust the tofu pieces with 2 teaspoons of cornstarch (corn flour) and pan-fry them in 2 tablespoons of oil until light brown. Add these to the cooking noodles 5 minutes before it is time to remove them from the oven.

What vegetables are best for noodle broth?

I have kept it simple with broccoli, cauliflower, and onions. You can use almost any vegetable that you like - snow peas, mangetout, bell peppers (capsicum), bok choy, bean sprouts, and mushrooms will all work well. Keep in mind that these additions may require more sauce and longer cooking time.

A noodle soup with vegetables and sliced fresh red peppers and scallions is served in a bowl.

Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma

Frequently Asked Questions

What is Asian noodle soup called?

Asian noodle soup is often called "Ramen" or "Pho," but there are many varieties depending on the region.

From Japanese ramen with its rich broth and chewy noodles to Vietnamese pho with its fragrant herbs and spices, there’s a world of noodle soups to explore across Asia.

What goes in noodle soup?

Noodle soup typically includes broth, noodles, vegetables, and protein like tofu, chicken, or beef.

From hearty broths to crunchy veggies, and maybe a sprinkle of fresh herbs or a dash of tamari, you can mix and match ingredients to suit your taste and make it your own.

What noodles to use for noodle soup recipe?

For noodle soup, you can use various noodles like ramen, udon, or rice noodles.
Each type brings its texture and flavor to the soup—ramen has that perfect chew, udon is delightfully thick, and rice noodles are wonderfully light, making them great for slurping up that delicious broth!

What is the name of Japanese soup with noodles?

The name of the Japanese soup with noodles is "Ramen."

This beloved dish features rich broth, chewy noodles, and a variety of toppings like sliced pork, green onions, and soft-boiled eggs. Each bowl is a delightful mix of flavors and textures, making ramen a comforting favorite for many!

Is Asian noodle soup healthy?

Yes, Asian noodle soup can be quite healthy!

Packed with nutritious ingredients like fresh vegetables, tofu, and flavorful broth, it’s a balanced meal. Plus, you can customize it to your dietary needs, making it a delicious way to nourish your body while enjoying those comforting flavors!

Made this recipe? I’d love to know what you think! Leave a ★★★★★ rating and a review below—it motivates me to create more great content for you. You can also connect with me on Facebook and Instagram. And don’t forget to subscribe to my newsletter, where I share free recipes, tips, and more!

📖 Recipe

Asian-style noodle soup with vegetables and garnishes is served in a round green bowl.

Asian Noodle Soup Recipe: Spicy, Easy, Oven-Cooked!

Padma Kumar
This Asian noodle soup recipe is easy to make and packed with bold flavors and textures. The vegetables add a healthy touch, making it hearty and filling.
You’ll love the combination of soft noodles, crunchy vegetables, and spicy, tangy broth.
This one-tray wonder comes together entirely in the oven, saving you from extra cleanup—perfect for a busy weeknight.
Plus, it’s a no-waste recipe that uses every part of the veggies—stems, stalks, leaves, and all!
5 from 99 votes
Print Pin Email Save Saved Recipe!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Asian
Servings 3
Calories 354 kcal

Equipment

  • 1 Oven Tray, choose a deep one
  • 1 bowl or jug, to make the sauce
  • 1 large bowl or plate, to tip the veggies from the oven
  • 1 mixing spoon, oven-safe
  • tin foil, to cover the tray

Ingredients
  

vegetables and seasoning

  • 1 lb. (~450g) cauliflower, leaves and stems as well
  • ½ lb. (~230) broccoli, leaves and tender part of stem as well
  • ¼ lb. (~100g) onion, red, yellow, or white
  • 1 teaspoon salt
  • 1 tablespoon neutral oil

the broth

  • 5 cups hot water
  • 2 stock cubes, see note 2
  • 4 teaspoons tamari, see note 3
  • 2 teaspoons red pepper flakes
  • 4 teaspoons sugar, brown or white
  • 1 teaspoon salt, adjust as per taste
  • 2 tablespoons ginger garlic paste
  • 1 teaspoon corn starch (corn flour)
  • 3 teaspoons sesame oil

the noodles

  • 2 "nests" (~100g) bean threads, see note 4

garnishes (use all or as many as you like)

  • 1 fresh red chili
  • A handful cilantro (coriander) leaves
  • 2 stalks scallions (spring onions)
  • 2 teaspoons toasted sesame seeds

Instructions
 

Prep work

  • Begin by measuring all the ingredients.
  • Preheat the oven to 350℉ (180℃).
  • Cut cauliflower and broccoli into big florets and their stem and leaves as well. Cut the onions into thick slices.

Cook the vegetables

  • Place the vegetables in a deep baking tray. Add oil and salt. Mix. Spread them evenly. Bake for 15 minutes. Toss the veggies around once or twice.
    1 lb. (~450g) cauliflower, ½ lb. (~230) broccoli, 1 teaspoon salt, 1 tablespoon neutral oil, ¼ lb. (~100g) onion

Make the broth

  • Boil water and add it to a large bowl. To this, add all the ingredients for making the sauce. Whisk well. Keep aside.
    1 teaspoon salt, 5 cups hot water, 2 stock cubes, 4 teaspoons tamari, 2 teaspoons red pepper flakes, 4 teaspoons sugar, 2 tablespoons ginger garlic paste, 1 teaspoon corn starch (corn flour), 3 teaspoons sesame oil, 1 teaspoon salt

Adding the broth and noodles

  • Remove the vegetables tray from the oven and tip them in another tray or plate for now.
  • Place the noodle "nests" (open them up as much as you can) in the tray. Pour the hot broth over the noodles. The noodles with almost immediately become transparent and limp. Perfect! Now add the vegetables back and use their weight to press the noodles down.
    2 "nests" (~100g) bean threads
  • Place the tray back in the hot oven. Cover with foil and cook for another 15 minutes.
  • Now remove the tray from the oven, add the garnishes and serve the dish warm. Enjoy!
    1 fresh red chili, 2 stalks scallions (spring onions), 2 teaspoons toasted sesame seeds, A handful cilantro (coriander) leaves

Notes

  1. Dietary Labels: This recipe is gluten-free, nut-free, and dairy-free. It also does not contain tomatoes.
  2. Stock: If you have fresh stock handy, use that instead of cubes. Whether making the stock with cubes or using fresh stock, the key is ensuring it is hot. Hot stock will maintain the cooking temperature and soften the noodles immediately.
  3. Tamari or Soy Sauce?: I use Tamari to keep this recipe gluten-free. If you are okay with gluten, you can use soy sauce instead.
  4. Noodles: I used bean threads, also known as, cellophane noodles or glass noodles. You can also use thin or flat rice noodles instead.
  5. Salt: I used a low-sodium stock cube. Check the saltiness of your stock and adjust the amount of salt accordingly.
  6. Consistency: If you like a more brothy soup, reduce the quantity of noodles. I have used 2 "nests" noodles, you can use just 1.

Alternative quantities provided in the recipe card are for 1x only.

Allergens Disclaimer

Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.

Nutrition Facts
Asian Noodle Soup Recipe: Spicy, Easy, Oven-Cooked!
Amount per Serving
Calories
354
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2.5
g
16
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
1448
mg
63
%
Potassium
 
952
mg
27
%
Carbohydrates
 
61.6
g
21
%
Fiber
 
9.6
g
40
%
Sugar
 
14.8
g
16
%
Protein
 
8.1
g
16
%
Calcium
 
130
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
354
Calcium
 
130
mg
13
%
Iron
 
2
mg
11
%

Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.

Keyword Asian noodle soup, Asian noodle soup recipe, vegetarian Asian noodle soup
Like this recipe? Please share it with your friends @mygoodfoodworld or tag #mygoodfoodworld

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Reader Interactions

Comments

  1. Umer Siddiqui says

    December 24, 2024 at 7:44 pm

    This Asian noodle soup looks so flavorful and comforting! The combination of spices and fresh ingredients is sure to make it a crowd favorite. Can't wait to try this recipe for a cozy meal!

    Reply
    • Padma Kumar says

      December 26, 2024 at 12:50 am

      Thank you Umer, I hope that you will try it soon. It sure is a favorite at our home 🙂

      Reply
  2. Katie says

    September 04, 2023 at 9:18 pm

    5 stars
    This vegan teriyaki noodle bowl is amazing! I love that it's full of veggies and super easy to make!

    Reply
    • Padma Kumar says

      September 09, 2023 at 4:54 pm

      Thank you so much Katie. This my go-to on busy days - flavor, ease, nutrition all in one oven pan 🙂

      Reply
  3. Conchetta says

    September 02, 2023 at 7:59 pm

    5 stars
    So simple and tasty! New favorite at our house- ty

    Reply
    • Padma Kumar says

      September 09, 2023 at 4:51 pm

      So happy to note that you also think of this to be a simple and tasty recipe 🙂

      Reply
  4. Irena Macri says

    September 02, 2023 at 5:04 pm

    5 stars
    Super yummy and love that it's made with rice noodles as we had to serve a gluten-free dinner. Made some sauce adjustments as well.

    Reply
    • Padma Kumar says

      September 09, 2023 at 4:50 pm

      Thank you so much Irena. Glad that you loved it.

      Reply
  5. Devaki says

    June 15, 2022 at 11:06 pm

    5 stars
    Made this for dinner today. LOVED it! This recipe is a keeper! Thank you Padma

    Reply
    • Padma Kumar says

      June 16, 2022 at 2:11 pm

      Thank you so much! So glad you and your family enjoyed this dish.

      Reply
  6. Ravi says

    June 13, 2022 at 3:56 am

    5 stars
    Delicious, simple to make

    Reply
    • Padma Kumar says

      June 14, 2022 at 5:29 pm

      Thank you so much Ravi! Glad you like it.

      Reply
  7. m says

    June 11, 2022 at 5:39 pm

    5 stars
    THIS RECIPE TURNED OUT SO GOOD!!!! absolutely recommend, thank you <3

    Reply
    • Padma Kumar says

      June 14, 2022 at 5:27 pm

      Thank you so much! xx

      Reply
      • Anastasia says

        December 24, 2024 at 5:54 pm

        I need to try out this recipe ASAP, I love that it contains veggies.

        Reply
        • Padma Kumar says

          December 26, 2024 at 12:51 am

          So looking forward to you trying it, thanks you!

          Reply
5 from 99 votes (93 ratings without comment)

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Picture of Padma Kumar creator of mygoodfoodworld.

Hi, I'm Padma! I am a passionate cook and can cook through any mood! My cooking is all about simple, healthy meals made with fresh ingredients and with a lot of love. As a mum and an early childhood educator, I deeply care about raising healthy eaters.

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