Hot and Spicy Soup with Rice Noodles – Vegan
Summary
- This quick and easy vegan hot and spicy soup with rice noodles is packed with colorful vegetables and aromatic spices. Ready in just 10 minutes, it's a perfect comforting meal for any day, offering a delightful blend of flavors and textures.
All Ingredients - Main Ingredients
- Sunflower Oil 1/2 Tbsp
- Finely chopped garlic 1 Tsp
- Broccoli Florets 75g
- Mixed colour Capsicums diced 75g
- Carrot slices 75g
- Water 1 litre
- Rice Noodles 75g
- Corn Flour 1/2 Tbsp
- Water (for slurry) 30ml
All Ingredients - Seasoning
- Salt 1/2 Tsp
- Black pepper 1/2 Tsp
- Light Soy Sauce 1 Tsp
- Sriracha Sauce 1 Tsp
- Brown Sugar 1 Tsp
- Finely chopped Red Chilli 1/2 Tsp
Tools You'll Need
- Pan
- Bowl
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No Soy sauce?
- Tamari (1:1) — Gluten-free option.
- Coconut aminos (1:1, milder & sweeter)
- Worcestershire sauce + a pinch of salt
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Sauté Garlic
Heat 1/2 tablespoon of sunflower oil in a pan. Add 1 teaspoon of finely chopped garlic and for a few seconds until fragrant.
Step 2: Sauté Vegetables
Add 75g of broccoli florets, 75g of mixed color capsicums, and 75g of carrot slices to the pan. the vegetables for until slightly tender-crisp.
Step 3: Add Water and Seasoning
Pour 1 liter of water into the pan with the vegetables. Add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine all the seasoning.
Step 4: Cook Vegetables
Cover the pan and cook the soup for , allowing the vegetables to soften.
Step 5: Add Rice Noodles
Once the vegetables are softened, add 75g of rice noodles to the soup. Stir them in gently.
Step 6: Thicken with Corn Flour Slurry
In a separate bowl, mix 1/2 tablespoon of corn flour with 30ml of water to create a smooth slurry. Add this corn flour slurry to the soup, stirring continuously to prevent lumps and thicken the soup.
Step 7: Add Sauces and Sweetener
Add 1 teaspoon of light soy sauce and 1 teaspoon of Sriracha sauce to the soup. Stir well to incorporate the sauces. Then, add 1 teaspoon of brown sugar and 1/2 teaspoon of finely chopped red chili.
Step 8: Final Simmer and Serve
Give the soup a final for to allow all the flavors to meld and the rice noodles to fully cook. Turn off the heat and serve the hot and spicy soup into soup bowls.
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