This vegan instant noodle soup is the perfect meal prep lunch! Prepare it in advance, store it in your fridge, take it to work, and just add hot water! So easy to customize the portion size and ingredients to create the perfect lunch for you!
Vegan Instant Noodle Soup
What you’ll need:
- miso paste
- chili garlic sauce (or hot sauce of choice)
- tamari or soy sauce
- rice vermicelli noodles
- extra firm tofu
- carrots
- snow peas
- bean sprouts
- bamboo shoots
- broccoli florets
- enoki mushrooms
- water
- seaweed snack sheets (optional)
- peanuts (optional)
Method:
The portions outlined in the ingredients above work great for a 1 L glass jar with a clamp lid that you could take with you to work or have prepared in your fridge. You can, of course, make this soup in a regular deep bowl if you are enjoying it at home. Feel free to use this recipe as a guide and adjust the ingredients and quantities to your liking!
Add the miso paste, chili garlic sauce, and tamari (or sauce ingredients of choice) to your jar or bowl.
Add the dry vermicelli rice noodles, cubed tofu, and the remaining vegetables/ingredients you are using. Feel free to use any vegetables that will cook quickly in hot water. (I julienne my carrots and slice the broccoli quite thin to help them soften in just the hot water). Store your prepared lunch bowl in the fridge until you are ready to eat! Or, proceed to the next step.
A quick safety note: If you are using a glass jar that has been in the fridge, bring the jar to room temperature before adding the hot water to avoid shocking the glass and causing any cracks!
Boil water in your kettle and pour it into your jar or bowl to cover the soup ingredients. Give everything a stir to disperse the miso paste and chili garlic sauce, creating the delicious broth. Stirring the soup will help break apart the rice noodles as well.
Wait 3-5 minutes for the rice noodles to soften, then enjoy!
Notes
If you are worried about the amount of sodium in the condiments that flavor the broth; feel free to use hot vegetable broth in place of water. You could also build a flavourful broth with dry spices and ingredients like lime juice or vinegars!
Ingredients
- 1-1 ½ tsp miso paste - or less to taste
- ½ tsp chili garlic sauce - less or more to taste, or hot sauce of choice
- 1-1 ½ tbsp tamari or soy sauce - or less to taste
- 50 g rice vermicelli noodles
- 100 g extra firm tofu - cubed
- ¼ cup carrots - julienned
- ⅓ cup snow peas - sliced in half
- ⅓ cup bean sprouts
- ¼ cup bamboo shoots
- ¼ cup broccoli florets - sliced thin
- ¼ cup enoki mushrooms
- 2-4 cups of water
- 2 seaweed snack sheets - optional
- 1 tbsp peanuts - chopped (optional)
Instructions
- The portions outlined in the ingredients above work great for a 1 L glass jar with a clamp lid that you could take with you to work or have prepared in your fridge. You can, of course, make this soup in a regular deep bowl if you are enjoying it at home. Feel free to use this recipe as a guide and adjust the ingredients and quantities to your liking!
- Add the miso paste, chili garlic sauce, and tamari (or sauce ingredients of choice) to your jar or bowl.
- Add the dry vermicelli rice noodles, cubed tofu, and the remaining vegetables/ingredients you are using. Feel free to use any vegetables that will cook quickly in hot water. (I julienne my carrots and slice the broccoli quite thin to help them soften in just the hot water). Store your prepared lunch bowl in the fridge until you are ready to eat! Or, proceed to the next step.
- A quick safety note: If you are using a glass jar that has been in the fridge, bring the jar to room temperature before adding the hot water to avoid shocking the glass and causing any cracks!
- Boil water in your kettle and pour it into your jar or bowl to cover the soup ingredients. Give everything a stir to disperse the miso paste and chili garlic sauce, creating the delicious broth. Stirring the soup will help break apart the rice noodles as well.
- Wait 3-5 minutes for the rice noodles to soften, then enjoy!
Notes
PIN/SAVE/SHARE THIS RECIPE
If you loved this vegan instant noodle soup, you might also like…
https://bestofvegan.com/vegan-miso-ramen/
https://bestofvegan.com/chilled-cucumber-gazpacho/
Disclaimer: Please note that this site contains affiliate links and we may earn a commission if you make a purchase through those links at no extra cost to you.
Hi I’m Kathryn! An actress and the recipe creator behind Tasty, Thrifty, Timely. My husband Bryan is behind-the-scenes of our photos and videos. We hope you enjoy our easy recipes that make vegan cooking at home… Tasty, Thrifty, and Timely! Follow Kathryn on Instagram | Visit the Tasty Thrifty Timely Blog.
Großartig!!!
Grüß,
Jesse-Gabriel
Freut uns sehr, dass dir das Rezept gefällt:)
Vegan noodle soup looks delicious. Thank you 😊🌍