There are so many reasons to love this recipe: it wastes no part of the vegetables—the stalks, stems, leaves, and all go into it; it comes together entirely in one oven tray, which means fewer dishes to wash; and it is not dainty in any manner—it requires chunky-cut vegetables (so less work here too!) and has bold flavors. Asian flavors are a huge hit with our daughters. Whether it’s a bowl of spicy ramen with vegetable stir fry or just some cooked noodles tossed with chili garlic oil, the spicy, tangy, sweet, and umami flavors are all-time favorites. And when I give them this Asian noodle soup, they are all smiles, and have voted this as the best noodle soup! If you have enjoyed reading this, please take a moment to leave a comment and a rating below. This will motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram. - Padma The two highlights of this recipe are its broth, which I make from scratch, and its cooking technique. The noodle broth is spicy, tangy, and sweet all at once, beautifully balanced with deep umami flavors from tamari and my homemade ginger garlic paste. I’ve used vegetable stock (of course!), but if you’re okay with it, you can use chicken stock instead to make a chicken broth. This recipe comes together entirely in the oven and requires just one tray! It takes about 40 minutes, but most of the work is done by the oven, and there’s hardly any prep work—which, knowing me (hello, spinach stir fry!), shouldn’t be a surprise! The vegetables are cut chunky, like in this aloo gobhi recipe, and I use stock cubes to make the broth. I also always keep a bottle of ginger-garlic paste in the fridge, so that part is easy too. Plus, this noodle soup recipe is perfect for prepping. I make the broth and roast the vegetables ahead of time, and on the day, I just throw everything together in the oven, and the magic happens!
nut-free dairy-free plant-based
This recipe has no tomatoes. It does include sesame seeds (as an optional garnish) and sesame oil, which is also optional—feel free to swap it for any other oil of your choice. If you’re using store-bought stock or cubes, be sure to read the label to confirm that it’s vegan and gluten-free. I use tamari instead of soy sauce because soy sauce isn’t gluten-free, while tamari is. Always check the label to be sure. Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it’s essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods. Check the recipe card for quantities and a complete list of ingredients. Vegetables and noodles:
Noodles: I used bean thread noodles, also known as cellophane or glass noodles. You can also use thin or flat rice noodles instead. Vegetables: Everyday veggies like cauliflower, broccoli, and onions. If they’re fresh and tender, use the leaves and stems of both broccoli and cauliflower. You can use red, white, or yellow onions—whichever you typically cook with. See the notes below for other vegetables you can add. Oil: any neutral oil will do.
The broth:
Stock: The base of the vegetable broth is stock. I use store-bought low sodium stock cubes, but you can use fresh stock if you prefer. Tamari: This is a Japanese sauce made from fermented soybeans and is gluten-free. If you’re okay with gluten, feel free to use soy sauce instead. Corn starch, also known as corn flour, helps in thickening the sauce. Flavorings and spices: The broth is spicy and bursting with flavors. Sesame oil: I use toasted sesame oil - it adds a lovely aroma to the dish! It is ok to replace it with a neutral oil. Red pepper flakes: I have used quite a lot of them! Adjust the quantity to suit your palate. Sugar: For balancing the deep flavors. I have used soft brown sugar. Raw cane sugar will work too. Ginger-garlic paste: You can use homemade or store-bought. If you’re not a fan of garlic, just use ginger paste.
Garnishes: I love adding lots of garnishes to this dish—they bring extra color and crunch! Use any or all of these based on your preference, and as much as you like.
Chopped cilantro (coriander) - add the leaves and stems. Scallions (spring onions), also known as green onions. Toasted sesame seeds - I use white sesame seeds. Toast them in a skillet on medium heat until they are light brown. Red chili pepper: For that extra heat and color.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Oven tray: Choose a tray deep enough to hold the vegetables, broth, and the broth.
Big bowl or jug: For making the sauce.
Big spoon: To turn the vegetables over and stir the sauce.
Tray or big bowl: For tipping the veggies into.
You will also need a piece of foil - enough to cover the deep tray.
Prepare the vegetables: While the oven is preheating, wash and cut the cauliflower and broccoli into medium-sized florets and roughly chop their tender stems and leaves. Cut the onions into thick slices.
Begin by preheating the oven to 350°F (180°C) fan.
Bake the vegetables. Place the veggies in the baking tray. Add oil and salt. Mix and spread them evenly. Bake until the veggies are half-cooked.
The vegetables should have taken on some color but not be fully cooked.
Bring the dish together: While keeping the oven on, take the vegetables out of the oven (careful, they are hot!) and place them on another tray or bowl for now.
Place 5 cups of freshly boiled water into a large bowl or jug. Crumble and add the stock cubes. Add the tamari, ginger-garlic paste (or ginger paste, if using), red pepper flakes, sugar, salt, cornstarch, and oil. Whisk well and set aside.
Place the noodle “nests” (open them up as much as you can) in the deep tray and pour the hot broth over the noodles. The noodles will almost immediately become soft and limp—perfect!
Now place the vegetables on the noodles and use their weight to press them down.
Cover the tray loosely with foil and place it back in the hot oven—be careful, the tray will be heavy and still hot. Cook for 10 minutes.
Remove the foil and cook for another 10 minutes or until the noodles are cooked through and the vegetables are cooked but still have some crunch.
Switch the oven off and take the tray out of the oven. Add the garnishes and serve warm.
Whether you’re making the stock with cubes or using fresh stock, the key is to ensure it is hot. Hot stock will maintain the cooking temperature and soften the noodles immediately.
Consistency: If you like a more brothy soup, reduce the quantity of noodles. I have used 2 “nests” noodles, you can use just 1.
What vegetables are best for noodle broth?
I have kept it simple with broccoli, cauliflower, and onions. You can use almost any vegetable that you like - snow peas, mangetout, bell peppers (capsicum), bok choy, bean sprouts, and mushrooms will all work well. Keep in mind that these additions may require more sauce and longer cooking time.
Cut a block (typically 7 oz/200 grams) of tofu into rectangular pieces (roughly 2 inches by 1 inch). Dust the tofu pieces with 2 teaspoons of cornstarch (corn flour) and pan-fry them in 2 tablespoons of oil until light brown. Add these to the cooking noodles 5 minutes before it is time to remove them from the oven.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
