Meatless Monday // Week 3: Asian-Inspired Vegetable Noodle Soup

It’s that day of the week again! Week 3 and I’m still going strong on my goal for one meatless meal a week! This time I’m pulling out another Asian-inspired recipe. My husband and I are notorious soup people. We went a month last year where we just kept cooking soups every day. There’s so much variety you can do!

One of our favorite things to make is a healthier version of ramen (honestly like a halfway point between the crappy instant ramen you get for 99¢ at the store and more traditional, real ramen.) We love adding in soba noodles, which are Japanese buckwheat noodles, for a more filling component to otherwise brothy soups.

Making it Meatless

While we walked through the markets this week, I was drawing inspiration from all the wonderful ingredients that were available. I knew I wanted to do a soup, but when I saw the mung bean sprouts, I knew I wanted to draw inspiration from pho recipes I had seen.

I was able to use the neatest kitchen gadget for this and it made my life so much easier. It’s called a spiralizer, and it basically turns your vegetables into “noodles”. If you don’t have one, you can make this with more “stir fry” style long chunks of carrots, zucchini and squash, I just prefer thinner vegetables to match the size of the noodles!

The flavors of this soup are very simple. It’s a clean, green, and earthy tasting soup. If you prefer spice, you could obviously add your favorite hot sauce. You could also add shrimp or chicken if you’re not wanting a meatless soup, however this recipe is what I made for the week and includes no meat.


  • 8 cups water/vegetable broth
  • Pinch sea salt or Himalayan Pink salt
  • 1/4 cup spring onion greens, slices very thin
  • Soy sauce
  • 2.5 oz sliced shiitake mushrooms
  • 2.5 oz fresh Mung bean sprouts
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 large carrot
  • 2 cups spinach leaves
  • 1 Tbsp sesame oil
  • 6 oz organic soba noodles

The Process

1. Thinly slice your spring onion greens until you have 1/4 cup. Add these, a pinch of sea salt or pink Himalayan salt, and 8 cups of water to a large pot and bring to a boil.

2. Meanwhile, slice your shiitake mushrooms. Heat 1 Tbsp of sesame oil in a small skillet over medium heat and add mushrooms. Add about 2 Tbsp of soy sauce. Sauté until soft and juicy.

3. While mushrooms cook, spiralize your zucchini, squash, and carrot. (If you don’t have a spiralizer, slice into flat, long strips.) I like to keep these strips/noodles all in a bowl while I wait to add to the soup.

4. Add soba noodles to the water and reduce heat to medium. After about 4 minutes, add vegetable strips, spinach, and mung bean sprouts to the noodles and water. Stir and allow to simmer for 5 minutes.

5. Add cooked shiitake mushrooms & sesame oil remnants from the skillet to your pot. Add soy sauce to taste (I used around 6 Tablespoons for the whole pot at this stage.) Bring to a full boil, cover, and turn heat all the way to low. Let simmer untouched for 10-15 minutes. This allows the noodles to soak up the flavor and for the sesame oil to spread throughout the broth.

To serve: use a tongs or a spaghetti spoon to collect noodles and vegetables and set in the bottom of your bowl. Then, ladle broth over top!

And voila!

I hope you all enjoy this recipe! This makes about 6 servings (but my husband seriously had 1/3 of the pot all by himself!)

Do you have any ideas for meatless recipes I should try? I’d love to hear your thoughts!

You can follow these links to see my recipes from Week 1 and Week 2.



13 comments / Add your comment below

  1. Love all the ease of ingredients – a tasty dish! I would probably use the flat mushrooms (used to them)
    but all the other sounds good to go. I’ve just made some bubble n squeak patties – with curry & chilli
    so a bit hot for me. Also some red kidney bean patties today. I add and subtract ingredients often! 🙂

  2. I’ve made the same decision as you this year, to have one meatless meal each week. It does mean that you are more creative in the kitchen and like you I have tried to use ingredients that are in season.
    This recipe sounds delicious, I’ll definitely be giving it a try.

  3. Love that you’re sharing these recipes! I know for some people having a meatless meal can seem intimidating, but I truly love a ton of vegetarian recipes that I see fro bloggers. This recipe looks and sounds absolutely amazing and it seems like good comfort food for winter!

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