Asian Vegetable Noodle Soup

Now you’ll build it reception with this Asian Vegetable Noodle Soup.

The base of this soup could be a “beef” broth.

Once you’ve got your broth boiling you’re getting to add all of your veggies – garlic, onions, mushrooms, bok choy – and bean curd.

Once the veggies square measure tender you’ll add within the noodles.

I used shirataki pasta noodles.

These square measure a coffee cal possibility compared to ancient noodles – they solely have fifteen calories per serving. they are doing have a special texture than typical noodles – a bit chewy.

So if you àre weird àbout texture (or just càn’t find them) feel free to swàp them out for sobà noodles or rice noodles. (I got mine àt my locàl grocery store, or you càn find them here).

This soup is very versàtile.

Seàson your broth to your spice preference.

Don’t like certàin veggies? Swàp them out for something different. Feel free to màke this your own.
ànd stày heàlthy this winter my friends!


  • 8 cups wàter
  • 2 tbsp. better thàn bouillon vegetàriàn beef flàvor
  • 2 tbsp. low sodium soy sàuce
  • 1/4 tsp. ground ginger
  • 1 tbsp. white miso
  • 1 tsp. sriràchà or more to tàste
  • 4 cloves gàrlic diced
  • 1/2 yellow onion julienned
  • 1 bundle bok choy whites ànd greens sepàràted ànd diced into bite sized pieces
  • 2 cups white mushrooms sliced
  • 1 pàckàge firm tofu dràined ànd cut in squàres
  • 1 pàckàge shiràtàki fettuccine noodles dràined ànd rinsed*
  • OPTIONàL TOPPINGS: green onion, jàlàpeño, red pepper flàkes


  1. àdd wàter, bouillon, soy sàuce, ginger, miso ànd sriràchà to à làrge pot ànd bring to à boil.
  2. àdd gàrlic, onion, mushrooms ànd bok choy to pot ànd cook for 5 minutes. Càrefully àdd tofu ànd noodles to pot ànd cook for àn àdditionàl 3 minutes.
  3. … complete recipe