No Recipe, No Nonsense Asian Noodle Soup

Vegan. No Oil. No Sugar. So Easy!

This is my go to noodle soup that requires no recipe and it’s easy, fast, cheap, soothing, healthy (of course), and it hits the spot, and you can use pantry ingredients you already have in your kitchen, and you don’t need a recipe, but I’ve included it below in case you need it. But try making your own version with veggies you have and love, and the quantity you desire, and exercise your unique culinary imagination.
Remember to taste as you cook and adjust the seasoning to your liking.


I used mushroom broth here, but you can use vegetable broth or even a combo, or vegetarian dashi (Japanese broth) if you have it. You can also use water, but it won’t be as flavorful, but it will still make a good meal.



I like to use rice noodles that is more healthy and light, but you can use any kind of thin Asian noodles like somen or buckwheat noodles, which are both vegan.


Use any kind of veggies you like and have. In this dish, I used organic spinach, broccoli, peas, and onions.
I would recommend adding onions, as it gives the broth natural sweetness.
You can also use organic frozen veggies to make it even easier and convenient. Make sure you rinse the frozen veggies in cold water several times before adding it to the simmering broth.



Add minced or sliced garlic for nutrients and flavor. Add it when the broth comes to a boil. You can add as much or as little as your like.


Tamari or Soy Sauce
I used organic tamari, but you can use organic soy sauce.
Start by adding a teaspoon and give the broth a taste. You can add more tamari/soy sauce or add water if it’s too salty.
If you don’t like your broth looking too dark, you can do half salt and half tamari/soy sauce.


Freshly ground pepper
As much or as little as you like.


1 Serving (can double/triple the recipe)


1 1/2 cups vegetable or mushroom broth or vegetarian dashi; preferably organic.
1 garlic clove or more, minced
1 cup of organic vegetables: such as spinach, broccoli, peas, onions, etc.
1 tablespoon or more of soy sauce or tamari; preferably organic.
1 serving of rice, buckwheat, or somen noodles
Freshly ground black pepper


Chopped organic herbs such as cilantro, parsley, and/or green onions/scallions.
Chili powder, chili oil, chili flakes, hot sauce of your choice, or togarashi, a Japanese spice blend.



  • In a pot, add water and follow the instruction on the noodle package.
  • You can wait till the noodles are done and strain it in a colander and then use the same pot to make the soup or make the soup in another pot separately while the noodles are cooking. It’s up to you.
  • In a medium size pot, add the broth and bring to simmer on medium heat. You can add more broth; depending on your servings and desire.
  • Add your veggies and cook for a few minutes. When it comes to a boil, lower the heat to medium low, and add your seasonings and black pepper. Give it a stir and a taste.
  • Add your cooked noodles directly into the soup. Give it a stir and cook for a few seconds.
  • Pour the noodle soup into a bowl and add your optional toppings and spices, if you’re using, and enjoy.