Asian Vegetable Noodle Soup

If you’re looking for a full flavoured, soup that’s part Pho and part Ramen for a cold and windy day, this recipe is for you! It starts with infusing stock with soy sauce, fresh ginger, and a little heat. Once that’s done, you get to choose your noodles (we used green tea ramen) and vegetables. You can even add in thinly sliced meat during the boil your veggies step if you like.

Time: 2 Hours (less if you opt to use a pre-made chicken or vegetable stock)


  • Stock. Either use pre-made chicken or veggie stock, or make your own
    • Water
    • Poultry bones (We used duck since we had them on hand)
    • Onion
    • Fresh Ginger
    • Soy Sauce
    • Red Pepper Flakes
  • Asian Noodles of your choice
  • Mushrooms
  • Bok Choy
  • Fresno Peppers (or other spicy red pepper)
  • Onion
  • Bean Sprouts


  • Make your stock.
    • Either boil your bones with an onion, some freshly grated or cut ginger, soy sauce, and red pepper flakes for about 60-90 minutes. Then, pour it into a large pot or bowl though a colander to remove the bones and onion.
    • Or, use a microplane grater to grate ginger into your premade stock, and add your soy sauce and red pepper flakes. Bring to a rapid simmer.
  • Boil some water, and cook your noodles.
  • As your noodles cook, clean and slice your mushrooms and hot peppers, and rinse your bok choy. Then, add your mushrooms, peppers, and bok choy to your stock.
  • When your noodles are done, drain the water, and scoop them into your bowl(s).
  • Then, with a slotted spoon, fish your mushrooms, bok choy, and hot peppers from your stock, and place them into your bowl.
  • Pour the stock over everything in your bowl, and top it off with bean sprouts.
  • Devour, and enjoy!

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