Quick and Easy Vegan Noodle Soup

Warm up with this comforting vegan noodle soup that brings together hearty vegetables and savory flavors for a perfect one-pot meal. Inspired by the classic chicken noodle soup, this plant-based version uses leeks, garlic, and a medley of stir-fry veggies for a burst of color and texture. The dark soy sauce deepens the broth’s rich umami notes, while vegetable bouillon infuses every spoonful with wholesome goodness. Plus, egg-free noodles ensure this soup is suitable for both vegans and vegetarians without compromising on texture or taste.

Flexible and fuss-free, this soup adapts easily to your pantry: double it for a crowd or tweak the veggies for seasonal flair. The recipe is ready in just half an hour, making it ideal for busy weeknights or a quick lunch. Grab your favorite soup pot and ladle up bowls of this deeply satisfying, nourishing noodle soup that will warm you from the inside out.

Quick and Easy Vegan Noodle Soup

Print Recipe

By Malini Serves: 4 Prep Time: 10 m Cooking Time: 20 m

Ingredients

• 1 tablespoon sunflower seed oil
• 1 leek, halved and sliced into 1/4-inch pieces
• 2 cloves garlic, crushed
• 1 (12 ounce) package frozen stir fry vegetable blend
• 4 cups water
• 2 tablespoons dark soy sauce, or more to taste
• 2 cubes vegetable bouillon
• 1 teaspoon salt, or to taste
• 1 (12 ounce) package egg-free noodles

Instructions

1

Warm the sunflower oil in a large saucepan over medium heat.

2

Sauté the sliced leek and crushed garlic until fragrant and softened, about 3 to 4 minutes.

3

Stir in the frozen stir fry vegetable blend, continuing to cook for another 3 to 4 minutes until just tender.

4

Pour in the water, dark soy sauce, vegetable bouillon, and salt, then bring everything to a gentle boil.

5

Add the egg-free noodles, reduce the heat to low, and let the soup simmer for 10 minutes or until the noodles are cooked and flavors meld together.

Notes

Tips:
Swap in any fresh vegetables you have on hand for the frozen blend., Taste and adjust the soy sauce and salt levels to suit your preference., For extra protein, toss in cubes of tofu or a handful of cooked chickpeas., The soup can be easily halved or doubled to match your appetite or group size., Look for egg-free noodles at Asian markets or check the pasta aisle in your local store.