Vegan Vietnamese Noodle Soup

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Hello everyone.   I didn’t want my first recipe posting to be quite so Noodle-soup-TITLEcomplicated but this is what I had already planned for dinner.   Although this seems complicated, it’s really not.  There just happens to be a lot of spices that give it the Vietnamese flair.   The nice thing about many Asian soups is that you get to eat both cooked and raw vegetables.   This made 4 large servings and was very easy to reheat and make up the next day.

Ingredients Needed:

  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 6 whole cloves
  • 3 cardamom pods
  • 1 white onion
  • 8 cups vegetable stock
  • 4 inch piece of fresh ginger
  • 2 cinnamon sticks
  • 2 tablespoons soy sauce
  • 1 tablespoon Hoisin sauce
  • 1 packet rice noodles (14oz)
  • 2 cups firm tofu
  • 10 button mushrooms
  • 1 carrot
  • 5 radishes
  • 1 red chili
  • 1 package of bean sprouts
  • 1 bunch mint
  • 1 bunch cilantro
  • ½ red onion
  • 5 scallions or green onions
  • 1 lime


  1. Spice Prep: Using a wire tea basket or spice sachet put inside:vegan soup 2
    • 1 tbsp. coriander seeds
    • 1 tbsp. fennel seeds
    • 6 whole cloves
    • 3 whole cardamom
  2. In a large saucepan put inside and bring to a boil:
    • 1 diced white onion
    • 8 cups of vegetable stock
    • 2 cinnamon sticks
    • 4 inch piece of ginger finely sliced
    • The above Spice Prep basket or sachet
  3. Meanwhile, in a large bowl:vegan soup 6
    • Put rice noodles in and pour boiling water over them and allow to soak for 8 minutes.
  4. Add the following when the stock is boiling:vegan soup 4
    • 2 cups firm tofu chopped into ½ inch cubes
    • 10 button mushrooms sliced
    • 1 carrot sliced finely on a diagonal
    • 5 radishes thinly sliced
    • ½ of the 5 scallions or green onions sliced diagonally
    • 2 tbsp. soy saucevegan soup 7
    • 1 tbsp. Hoisin sauce
  5. Bring to a boil again
  6. To assemble dish:
    • Place a handful of drained noodles into a bowl
    • Ladle over the broth
    • Add
      • Chopped cilantrovegan soup 8
      • Chopped mint
      • Chopped red chili
      • The rest of the scallionsvegan soup 10
      • Bean sprouts
      • ½ red onion sliced into half moons
      • Finish with a squeeze of fresh lime

vegan soup 12

About Dr. Tina

Hi, I am a 55-year-old Traditional Naturopath & Nutritionist who is passionate about health. After all, without health what do we have? We all have one life to live and why not live that life to the fullest. We are all going to age and we are all going to die. I am concerned with how we live and how we age. Existing is not an option for me and it should not be for you. I want to thrive. I want to feel vibrant and full of energy every day. There is no reason why we should be limited in the things we do because of our age, if we care for our precious health. When we are plagued by illness or even annoyed my minor symptoms of dis-ease we are not thriving. I know that our bodies can heal themselves. Sometimes they just need a little help from nature.

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