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Meatless Monday Vegan Oriental Noodle Soup

Do you love Chinese food? I am always drooling while watching the Cooking Channels, “Chinese Made Easy”!  Recently, I saw Ching make a Classic Beef Noodle Soup that I knew I had to try.  My version… Vegan Oriental Noodle Soup.  For us, we like to leave out as much of the cholesterol as possible, so that means leaving out the beef and beef broth!  I have made this twice already, the second time with a little variation because I was out of some ingredients and it was fantastic both times.  A testimonial that this recipe can be changed up very easily to suit your tastes or if you have difficulty finding ingredients.

Find the original recipe HERE at the Cooking Channel.

Vegan Oriental Noodle Soup

oriental noodle soup
Oriental Noodle Soup
Busy Vegetarian Mom


Oriental Vegan Noodle Soup

An easy vegan noodle soup


  • 2 TBSP Canola Oil
  • ½ Sweet Onion
  • 2 TBSP Fresh Grated Ginger
  • 3 Cloves Garlic-Minced
  • 2 Red Chile Seeded and Chopped
  • 1 Red Thai Chile Seeded and Chopped
  • (I used a one mild and one spicy pepper in my adaption since I couldn't find these)
  • 1 quart Vegetable Broth or "No-Chicken Broth"
  • 2 TBSP Vegan Beef Broth Powder
  • 2 tsp Light Brown Sugar
  • 1 tsp Garlic Chili Sauce
  • 1 tsp Low Sodium Soy Sauce
  • 1 tsp Cornstarch mixed with 2 tsp water
  • 1 Small Romaine Heart sliced into small strips
  • ½ Package of Udon Noodles (cooked)
  • Fresh Cilantro for Garnish


  1. Saute onions and peppers in oil for a few minutes until softened.
  2. Add garlic and ginger.
  3. Pour in vegetable broth and stir in beef broth powder.
  4. In a small bowl, combine brown sugar, chili sauce and soy sauce and stir.
  5. Add brown sugar mixture into soup mixture.
  6. Let simmer for 10-15 minutes.
  7. Before serving add in noodle and romaine.
  8. Place in bowls and garnish with fresh cilantro.
  9. Serve Immediately.



Like I said, this recipe is so versatile.  I used different peppers both times I have made this recipe (and it wasn’t the recommended peppers) and the second time I was out of my vegan beef flavoring, so I just left it out.  In that case, I increased the soy sauce just a bit to add a bit more flavor.  I also LOVE the taste of Ginger, so I did add just a little more to my own bowl.  If you don’t care for spicy, just use mild peppers and your guests can always add a bit of chili sauce or powder to their own bowls.

Get creative and add or subtract.  I’m sure it will turn out perfect every time!




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Tracy Iseminger

Tracy is a busy mother to 2 girls, 3 dogs, 5 cats, and 17 chickens! Her adventures in cooking led her to create Daily Dish Magazine. She has a passion for pairing food with travel and wine. She is Marketing Director at Crimson Vine Marketing, Social Media Specialist at Cougar Digital Marketing, and a Dental Hygienist in her spare time... but her favorite thing to do is spend time with her family.

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