clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan rice noodle soup

Vegan Rice Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Alexandre Valente
  • Total Time: 1 hour 10 minutes
  • Yield: 2 bowls 1x
  • Diet: Vegan


Inspired by a traditional vegetarian recipe from Vietnam, our Vegan Rice Noodle Soup contains a rich, aromatic broth infused with spices and veggies that is complemented perfectly with mushrooms, bok choy, mung bean sprouts and tender rice noodles. 


Units Scale

Stock base:

  • 23 tablespoons of vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves of garlic, minced
  • 2.5 inches of ginger, chopped
  • 1 large leek, sliced
  • 1 large carrot, chopped
  • 100 grams of mushrooms, chopped
  • Spices: 1 teaspoon of whole peppercorns, 1 teaspoon of cloves, 3 whole star anise, 1 teaspoon of coriander seeds
  • 1 litre of water
  • 2 sheets of nori seaweed
  • Salt to taste


  • 60 grams of rice noodles
  • 4 mushrooms, sliced (e.g. Pleurotus or brown mushrooms)
  • 6 bok choy leaves
  • 90 grams of bean sprouts, fresh or canned
  • Garnishes: Fresh chives, sesame seeds, chili flakes
  • Optional: Cubed soft tofu


  1.  Start by sautéing chopped onion and garlic in a pot with vegetable oil until they are soft and translucent.
  2. Then, add in chopped ginger, leek, and carrot and continue to sauté for 3-5 minutes.
  3. Once those have cooked down, add in the chopped mushrooms and sauté for another 3-5 minutes.
  4. Add in peppercorns, cloves, star anise, and coriander seeds. Pour in 1 liter of water and bring it to a boil. Finally, let it simmer for about 30 minutes.
  5. Add two nori leaves and let it simmer for an additional 20 minutes. Season with salt to taste.
  6. Strain the broth into a bowl, squeezing the vegetables to extract their flavors. Return the strained broth to the pot and cook the mushrooms and bok choy until tender (the bok choy will be ready first).
  7. Cook the rice noodles according to package instructions, which for me meant immersing the noodles in boiling water for 15 minutes.
  8. Then, assemble the dish by placing the cooked noodles in a bowl, ladling the broth over them, and topping with cooked mushrooms, bok choy, bean sprouts, sesame seeds, chili flakes, and chopped chives.
  9. This dish is best served hot.


For additional protein, add cubed soft tofu.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Cuisine: Vietnamese