Vegan Spicy Noodle Soup

Vegan Spicy Noodle Soup is a delightful fusion of Korean flavors with a comforting twist. Packed with fresh vegetables and a spicy broth, this dish offers a warm and satisfying meal that's perfect for any day.

Ingredients

• Rice noodles - 150 grams
• Vegetable broth - 500 milliliters
• Soy sauce - 2 tablespoons
• Gochujang (Korean chili paste) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic (minced) - 3 cloves
• Ginger (minced) - 1 tablespoon
• Carrot (julienned) - 1 medium
• Bell pepper (sliced) - 1 medium
• Mushrooms (sliced) - 100 grams
• Green onions (chopped) - 2 stalks
• Spinach leaves - 100 grams
• Tofu (cubed) - 150 grams
• Lime (for garnish) - 1
• Sesame seeds (for garnish) - 1 tablespoon

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large pot, heat sesame oil over medium heat and sauté the minced garlic and ginger until fragrant, about 1-2 minutes.
3. Add the sliced mushrooms, julienned carrot, and bell pepper to the pot, and cook for another 3-4 minutes until slightly softened.
4. Pour in the vegetable broth, soy sauce, and gochujang, stirring well to combine. Bring the mixture to a simmer.
5. Add the cubed tofu and spinach leaves into the pot, cooking for an additional 2-3 minutes until the spinach wilts.
6. In serving bowls, place a portion of the cooked rice noodles and ladle the hot soup over the noodles.
7. Garnish with chopped green onions, lime wedges, and sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in plant-based protein due to tofu.

Tags