Noodle soup is a delicious, spicy, and flavorful recipe prepared in less than 30 minutes. This quick and easy-to-make, hearty soup is a meal in itself.
Check out our honey chilli potatoes and crispy fried tofu recipe.
About Noodle Soup
Noodle soup is a very popular and comforting dish worldwide and is enjoyed in various forms. There is no standard recipe as such. I first had my chicken noodle soup, a classic recipe from American cuisine where the soup is made with chicken broth, chicken pieces, noodles, and some vegetables and fresh herbs.
Today's soup is a vegetarian and vegan version of noodle soup. This vegetarian noodle soup is best for meatless Mondays.
All you are doing is boiling the noodles, making a flavorful broth with herbs, vegetables, or meat and seasoning, and then combining them and serving it hot in a soup bowl.
Ingredients
Noodles: You can use rice, wheat, ramen, egg noodles, udon, soba, spaghetti, or angel hair - any noodles of your choice to make noodle soup.
For flavor: Onion, garlic, ginger, and green chilies.
Vegetables: I have added only mushrooms and green peas. Add veggies like broccoli, baby corn, zucchini, lemongrass, bokchoy, etc.
Sauce: Soy sauce and Worcestershire sauce.
Protein: This is a vegetarian version, and thus paneer or tofu is used. You can add chicken pieces for a non-vegetarian version.
Peanuts: for added crunch.
Herbs: Add fresh or dried herbs from your pantry as it enhances the flavor.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
- Cook the noodles according to package instructions and keep them aside.
- In a non-stick pan, heat oil. Add onions, garlic cloves, green chilies, ginger, and a pinch of salt to taste, and saute till the onion becomes translucent.
- To this, add mushrooms and saute for 2 minutes.
- Now add frozen green peas, water or broth, soy sauce, Worcestershire sauce, lemon juice, chili powder, sugar, dried basil leaves, and salt, and bring it to a nice boil. Check for seasoning and adjust as per your taste.
- Add tofu and tomato and cook for another 2 minutes.
- Finally, add the noodles and peanuts and mix. Switch off the flame.
- Noodle Soup is ready. Garnish it with fresh mint leaves and more roasted peanuts if desired, and enjoy!
Tips
- If you like the soup sweet and tangy, add 1 tablespoon of tomato ketchup to the recipe.
- If you like it spicier, add black pepper powder.
- You can add chicken or shrimp to the recipe if you are nonvegetarian.
- You can also add other vegetables like broccoli, zucchini, bokchoy, carrot, celery, capsicum, baby corn, etc.
*I have used a vegan/vegetarian version of Worcestershire sauce. Make sure you check the ingredient list in the sauce before you use it.
Recipe FAQs
Noodle soup tastes the best when served fresh, mainly the texture of the noodles. But you can make the broth and cook the noodles and keep them separately in advance in the refrigerator. Just before serving, heat the broth and noodles and combine.
You can use any noodles of your choice, from rice noodles to udon ramen, wheat noodles, orzo, spaghetti, angel hair, etc.
Soup Accompaniments
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Recipe card
Best Noodle Soup Recipe (Vegetarian, Vegan, Gluten Free)
Equipment
- Pot
Ingredients
- 150 g Noodles of your choice I have used rice noodles
- 1 tablespoon Cooking oil
- 1 Onion finely chopped
- 3 Garlic cloves finely chopped
- 1 Green chile finely chopped
- 1 tablespoon Ginger grated
- 4 oz Mushroom chopped
- ¾ cup Frozen green peas
- 3 cups Water or Broth of your choice
- 1 tablespoon Soy sauce
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Lemon juice
- 1 teaspoon Cayenne powder or Red chile powder
- 1 teaspoon Sugar
- 1 teaspoon Dried basil leaves or 1 tablespoon Fresh basil leaves
- 8 to 10 Tofu / Paneer cubes
- 1 Tomato chopped
- ¼ cup Roasted peanuts
- Salt to taste
- Mint leaves for garnish
Instructions
- Cook the noodles according to package instructions and keep them aside.150 g Noodles of your choice
- In a non-stick pan, heat oil. Add onions, garlic cloves, green chilies, ginger, and a pinch of salt to taste, and saute till the onion becomes translucent.1 tablespoon Cooking oil, 1 Onion, 3 Garlic cloves, 1 Green chile, 1 tablespoon Ginger grated, Salt
- To this, add mushrooms and saute for 2 minutes.4 oz Mushroom
- Now add frozen green peas, water or broth, soy sauce, Worcestershire sauce, lemon juice, chili powder, sugar, dried basil leaves, and salt, and bring it to a nice boil. Check for seasoning and adjust as per your taste.¾ cup Frozen green peas, 3 cups Water or Broth of your choice, 1 tablespoon Soy sauce, 1 tablespoon Worcestershire Sauce, 1 tablespoon Lemon juice, 1 teaspoon Cayenne powder or Red chile powder, 1 teaspoon Sugar, 1 teaspoon Dried basil leaves or
- Add tofu and tomato and cook for another 2 minutes.8 to 10 Tofu / Paneer cubes, 1 Tomato chopped
- Finally, add the noodles and peanuts and mix. Switch off the flame.¼ cup Roasted peanuts
- Noodle Soup is ready. Garnish it with fresh mint leaves and more roasted peanuts if desired, and enjoy!Mint leaves
Notes
- If you like the soup sweet and tangy, add 1 tablespoon of tomato ketchup to the recipe.
- If you like it spicier, add black pepper powder.
- You can add chicken or shrimp to the recipe if you are nonvegetarian.
- You can also add other vegetables like broccoli, zucchini, bokchoy, carrot, celery, capsicum, baby corn, etc.
Nutrition
Note: We originally posted this noodle soup recipe in Oct 2016. It has now been modified in Sep 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Jeena
I love this. Sounds interesting and Delicious as well as healthy...
Kushi
Thank you Jeena 🙂
Chethana Hegde
Perfect, delicious recipe for me to try.
Rachana
Such a warm, comforting & cozy noodle soup, perfect for fall! Thank you for this recipe, I absolutely loved it !!