Go Back
Vegetable noodle soup served in a bowl
4.90 from 39 votes

Vegetable Noodle Soup

This Vegetable Noodle Soup is so easy and quick to make in 20 minutes. It's simple comfort food, vegan, and really hits the spot.
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Vegan
Keyword: lazy, quick, winter
Servings: 4
Calories: 280kcal
Author: Ayeh
Pin Print


  • 1 onion
  • 6 garlic cloves
  • 3 carrots
  • 2 zucchini
  • 3 baby bok choy
  • 1 litre vegetable stock
  • 2 tablespoon soy sauce
  • 200 g rice vermicelli noodles
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1-2 C water


  • Fresh chopped parsley
  • Cracked black pepper
  • Sriracha or chili to taste


  • Prepare and cut all the vegetables. Chop onion, carrots, bok choy and zucchini into small cubes approximately the same size. Also dice garlic cloves into small pieces.
  • Sauté onion in a pot with the olive oil for a few minutes. Once translucent, add the garlic cloves and sauté for a minute.
  • Add the chopped carrots and zucchini and sauté all together for a few minutes.
  • Add the vegetable stock, soy sauce and season with salt and pepper. Add 1-2 cups of water (depending on your preference on the vegetable broth).
    Simmer the pot over medium heat with the lid closed.
  • Check the vegetables after 10-15 minutes to see if they are cooked and have softened
    Then add the baby bok choy and rice noodles. They should only take 1-2 minutes to cook.
  • Serve with freshly cracked black pepper, chopped parsley, sriracha or chili to taste and enjoy my lazy vegetable noodle soup!



Calories: 280kcal | Carbohydrates: 55g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 401mg | Potassium: 486mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11612IU | Vitamin C: 62mg | Calcium: 150mg | Iron: 2mg