When in need of a comfort soup, this invigorating bowl of vegetarian spicy soup with fresh rice noodles, full of tofu and mushrooms, simmered in an amazing broth never disappoints.
This recipe is a vegetarian version of the spicy beef noodle soup or bun bo hue chay in Vietnamese. And it comes together rather quickly, flavored by the lemongrass and a hint of chili powder.
Hearty and vegan? Is it even possible? Definitely!
What I love about this soup is it’s so simple to put together. Beside from slicing, chopping and waiting for the broth to simmer. This soup is rich, deep flavors and unbelievably satisfying.
You’ll love this soup because it’s so comforting, delicious and full of lemon flavors. The broth is flavorful and packing an unexpectedly zesty lemongrass flavors.
This is the perfect soup for meatless Mondays, for any day really, when you crave for something spicy, comforting but still satisfying the hungry tummy.
Some notes on this recipe:
Use organic, low sodium vegetable broth.
You can omit the lemongrass stalk and substitute with more minced lemongrass. Minced lemongrass (sold in jars) can be found in the frozen section of your Asian grocery store.
Seasoning definitely gives this soup a boost for colors and flavors, you can also substitute with chili powder if it’s hard to locate this ingredient.
Vegan Spicy Noodle Soup
- 2 cans vegetable broth (about 1 quart each) I used TJ Organic vegetable broth
- 3 cups water
- 2 stalks lemongrass (cut into 2 inch pieces)
- 1 small leek (use white part only, about 2 tablespoons
- 3 tablespoons vegetable oil
- 1 teaspoon chili powder (more to taste)
- 2 teaspoon Hue seasoning (optional)
- 2 tablespoons minced lemongrass
- 2 teaspoon sugar
- salt to taste
- 8 oz baby bella mushroom (sliced half)
- 5 oz white mushrooms (sliced)
- 8 oz tofu
- handful of herbs, bean sprouts, etc.
- lemon wedges for serving
- 10 oz rice sticks (cook according to package instruction)
Broth: Place 2 cartons of vegetable broth and water in a large pot. Bring to a boil.
Heat vegetable oil in a large sauce pan, add minced lemongrass, leek, chili powder, Hue seasoning (if using) and lemongrass stalk. Saute for 2 minutes, until fragrant. Transfer the mixture to the broth.
Toppings: add a bit more oil to the sauce pan. Add in chili oil. Toss in mushrooms, tofu and season to taste. Transfer the mixture to the soup pot.
Rice noodles: bring a big pot of water and cook noodles according to package instruction.
To serve: transfer some rice noodles to serving bowl. Ladle some broth over, with toppings. Serve with fresh herbs, bean sprouts and more chili oil on the side. Enjoy!