45 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 relatively quick 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 the 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!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Easy Sesame-Ginger Noodle Soup
Equipment
- Soup pot
Ingredients
- 12 ounces Chinese egg noodles (or use fresh ramen, soba, or rice noodles; see Note 1)
- 2 teaspoons neutral cooking oil (more if needed)
- 1 shallot (peeled and minced)
- 2-inch piece ginger (peeled and minced)
- 4 cloves garlic (peeled and minced)
- 1 Thai chili (optional, trimmed and minced)
- 8 ounces shiitake mushrooms (caps sliced and stems discarded or reserved for another use)
- 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, roughly chopped)
- 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.
Amazing! Very easy to make and tastes almost like a veggie ramen broth!! Make it last week and already craving it again this week!
I’m so happy to hear that — thank you!!