The Best Asian Vegetable Noodle Soup (Vegan & Gluten Free)

This Asian Vegetable Noodle Soup is full of healthy veggies, protein packed tofu and gluten free noodles. The perfect vegan meal for the cold season.


  • 8 cups water
  • 2 tbsp better than bouillon no beef flavor*
  • 2 tbsp low sodium soy sauce
  • 1/4 tsp ground ginger
  • 1 tbsp white miso
  • 1 tsp sriracha or more to taste
  • 4 cloves garlic diced
  • 1/2 yellow onion julienned
  • 1 bundle bok choy whites and greens separated and diced into bite sized pieces
  • 2 cups white mushrooms sliced
  • 1 package firm tofu drained and cut in squares
  • 1 package shirataki fettuccine noodles drained and rinsed**
  • OPTIONAL TOPPINGS: green onion, jalapeƱo, red pepper flakes


  1. Add water, bouillon, soy sauce, ginger, miso and sriracha to a large pot and bring to a boil.
  2. Add garlic, onion, mushrooms and bok choy to pot and cook for 5 minutes. Carefully add tofu and noodles to pot and cook for an additional 3 minutes.
  3. Taste and adjust seasonings if needed. Ladle soup into bowls and add optional toppings.


  • *You can get this at Whole Foods or online here.
  • **If you can't find these, feel free to swap for soba or rice noodles.