30 minutes stand between you and a delicious, aromatic bowl of easy sesame-ginger noodle soup.
Nothing beats a delicious bowl of noodle soup, but when the soup is loaded to the brim with tender-crisp vegetables and delicious greens, it just takes it over the top. The best part? This is a 30-minute noodle soup recipe, so you’ll have dinner on the table in no time at all.
You don’t need too many ingredients for this delicious soup and you can mix and match depending on season and availability.
My sesame-ginger noodle soup is loaded with baby corn, shiitake mushrooms, sugar snap peas, and tatsoi. Try this recipe out with:
- Eggplant
- Wild mushrooms, like maitake or oyster
- Tofu
- Carrots or sweet potatoes
- Squash
How to make it:
First, prepare all of your ingredients. This recipe moves quickly, so it’s best to have your mise en place ready to go! Next, cook your broth. Start with the aromatics, then the heartier vegetables (like mushrooms, eggplant, carrots, or peppers), and then the saucy ingredients: sesame oil, mirin, and soy sauce.
Next, cook the noodles and drain them.
Once your broth is nice and flavorful, add the quick-cooking ingredients, like baby corn, greens, and sugar snap peas. Ladle it over the cooked noodles and garnish to your heart’s content! Try it with minced scallions, sliced radishes, sesame seeds, or crispy shallots!
Looking for more vegan recipes? Check my archives!
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Easy Sesame-Ginger Noodle Soup
Equipment
- Soup pot
- Large pot
- Fine mesh sieve
Ingredients
- 16 ounces noodles of your choice thin wonton noodles, fresh ramen, or rice noodles, cook time will vary
- 2 teaspoons neutral cooking oil more if needed
- 1 shallot peeled and minced
- 2 ” piece of ginger peeled and minced
- 4 cloves garlic peeled and minced
- 1 Thai chili optional, trimmed and minced
- 8 ounces shiitake mushrooms
- 7 cups vegetable stock
- 3 teaspoons sesame oil divided
- 4 tablespoons light soy sauce
- 1 tablespoon mirin
- 8 ounces baby corn cut in half
- 8 ounces sugar snap peas ends trimmed and string removed, cut in half
- 1 cup tatsoi leaves or baby spinach
- 2 scallions minced
- Red pepper flakes or shichi-mi tōgarashi optional, for serving
Instructions
Prepare Broth:
- Heat the neutral oil in a soup pot over medium heat until very hot. Add the shallot and cook for 3-4 minutes or until softened. Add the ginger, garlic, and minced Thai chili and cook for 1 minute or until fragrant. Add the shiitake mushrooms and cook for 5-7 minutes or until beginning to brown all over. Season lightly with salt and pepper.
- Pour in the vegetable stock and scrape up any browned bits stuck to the bottom. Add 2 teaspoons sesame oil, soy sauce, and mirin and bring to a boil. Reduce heat and simmer for 15 minutes
Prepare Noodles:
- Bring a large pot of water to a boil. Cook the noodles according to package instructions. Drain and rinse and drizzle with the remaining 1 teaspoon sesame oil.
Finish the Soup:
- Add the tatsoi, baby corn, and sugar snap peas to the broth and cook for 5-6 minutes or until the corn is tender. Turn off the heat.
To Serve:
- Divide the noodles between bowls and ladle the broth and vegetables on top. Garnish with minced scallions and a sprinkle of red pepper or shichi-mi tōgarashi, if desired.
