Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This easy Rice Noodle Soup combines mushrooms, tofu, and rice noodles in a comforting miso broth for the ultimate feel-good meal. Make it ahead of time for healthy lunches or enjoy it fresh! Vegan, Nut-Free, Gluten-Free option.
This Rice Noodle Soup recipe will change your meal prep game. It has everything you could want in a comforting bowl of soup: tender rice noodles, an aromatic and miso-enriched broth, and protein-packed tofu, so you’ll actually look forward to it come lunchtime! And forget about spending your entire Sunday putting it together—two servings are ready in less than 20 minutes.
Table of Contents
A Healthy Lunch You’ll Look Forward To
I love a quick and easy lunch, and this 20-minute Vegan Rice Noodle Soup is the champion of meal prep. It’s ridiculously easy to make, yet healthy and packed with layers of mouthwatering flavors! There’s so much to look forward to, from the aromatic miso-soy broth to the tender-chewy vermicelli noodles, earthy mushrooms, and meaty tofu.
There are two fuss-free ways to make this soup: (1) the meal prep method, so you can make it ahead of time and pack it for your weekday lunches, and (2) on the stovetop when you’re craving it for cozy dinners (it’s perfect for soup season!).
Ingredients for Vegan Rice Noodle Soup
This nourishing soup is bursting with umami flavor thanks to 10 wholesome ingredients:
- Aromatics: This recipe begins by sautéing green onions (just the white part), garlic cloves, and fresh ginger in hot oil. This step is important because the heat/oil combo coaxes out all of their wonderful hidden flavors, giving you a more enriched and just plain mouthwatering broth! Ground ginger is a convenient substitution but I found that fresh ginger packs an unbeatable punch with its vibrant and potent flavors.
- Mushrooms: Sautéd mushrooms infuse the broth with even more flavor, so use a variety you like. Shiitake mushrooms will add a nice richness and lots of depth, while button or cremini mushrooms are more mild and earthy. Use what’s available to you or pick up a variety to experiment!
- Miso paste: Opt for a mellow-tasting miso, like white miso. It gives the broth just the right amount of savory and earthy flavor without overwhelming the rest of the ingredients.
- Super firm tofu: For protein, of course! Raw tofu is a staple in many Asian soup recipes, as it adds a nice meatiness that instantly turns a light soup into a substantial and hearty meal. Super firm tofu is my favorite because it doesn’t need to be pressed or cooked in advance. Just plop it in the soup and enjoy!
- Vermicelli noodles: These super thin dry rice noodles travel well and take mere minutes to soften when you’re ready to indulge in a big ‘ol bowl of soup. If you are making the instant version, I recommend using mung bean noodles instead, which cook faster and are made from 100% mung bean starch.
- Toppings: This soup is going to entice you with its incredible aromas as soon as it’s ready, but do not skip the toppings! A drizzle of sesame oil, a few drops of chili oil, and/or toasted sesame seeds on top will take every bowl from good to great.
How to Make Instant Noodle Soup Ahead of Time
- Sauté the aromatics in a hot, oiled skillet until fragrant.
- Add the mushrooms and 1 tablespoon of soy sauce. Sauté until the mushrooms start to brown.
- Pour the remaining soy sauce into a medium bowl, then stir in the miso paste and warm water to make a broth.
- Divide the miso broth between 2 large jars or Tupperware containers and top each one with half of the mushrooms.
- Top with tofu, dry noodles, and green onions.
- Cover with a lid and store in the fridge.
- To serve, bring some water to a boil and pour it over the noodles in the jar. Let it sit until the noodles soften, then enjoy.
How to Make Rice Noodle Soup on the Stovetop
- Sauté the aromatics and mushrooms as normal in a small pot.
- Add the tofu and water to the pot and heat to a simmer.
- Turn off the heat and add the vermicelli noodles to the pot. Simmer according to package instructions, until the noodles are al dente.
- Meanwhile, whisk the remaining soy sauce, miso paste, and water together in a small bowl to make the broth.
- Stir the broth into the pot with the noodles and mushrooms.
- Divide the soup between bowls and garnish with your favorite toppings.
Caitlin’s Cooking Tips
- Adjust the flavors to your taste buds. That extra dash of soy sauce stirred into the soup at the end is *chef’s kiss* but you can skip it if you already like the flavors. A little chili oil or Chinese chili crisp on top also adds a kick of heat but you can omit it if you’re not a fan of spicy food.
- Clean the mushrooms before you get started. Use a damp paper towel to wipe off any visible specks of dirt.
- Cook as many noodles as you plan on eating. Cooked vermicelli noodles don’t travel well and become soggy over time, which is why I don’t recommend cooking them ahead of time or storing the leftovers for too long.
This soup has a little bit of everything, from protein to healthy veggies to cozy vibes, making it a filling and flavorful lunch to make for meal prep. Remember to finish each bowl with toppings, like sesame seeds, scallions, Chinese chili crisp, or sesame oil, to round out the flavors and make it feel more complete.
If you plan on serving this as a main dish, serve some crackers or crusty bread on the side for dunking. My Crunchy Ginger Cabbage Slaw or Vegan Summer Rolls always impress and would pair perfectly with this soup, too.
If you’re looking for more healthy vegan soup recipes that don’t skimp on flavor, you’ll love this Creamy Mushroom Udon Noodle Soup, this Thai Red Curry Vegetable Soup, and this Creamy Vegan Mushroom Ramen.
How to Store Rice Noodle Soup
This is the ultimate make-ahead recipe you can take on the go for healthy lunches! Once everything is packed in jars or containers, the soup can be stored in the fridge for up to 5 days.
If you plan on saving the cooked soup for leftovers, I’d recommend making it without the rice noodles to prevent them from becoming soggy or absorbing the broth. The leftovers can be kept in an airtight container in the fridge for 5 days or in the freezer for about 2 months.
Remember to let the frozen soup thaw in the fridge overnight, then reheat as desired. Either zap it in the microwave or heat the leftovers in a pot on the stove over medium heat. Cook a fresh batch of noodles in a separate pot before stirring them into the soup.
No, but it’s easy to make gluten-free! Simply replace the soy sauce with tamari or gluten-free soy sauce, and use certified gluten-free miso paste (double-check the ingredients just to be safe!).
Yes, go ahead and double the recipe if you want to make enough soup to last through the week. For this, you’ll need 4 glass jars or airtight containers.
Yes, you can cook the noodles directly in the soup if you plan on making the stovetop version. They only take a few minutes to become soft and tender.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Rice Noodle Soup (Make-Ahead Option!)
- 2 teaspoons high-heat oil
- 2-3 green onions; sliced and white and green parts separated
- 2 cloves garlic minced
- 2 teaspoons fresh minced ginger or 1/2 teaspoon dried ginger
- 2 ounces mushrooms sliced (shiitake, cremini, etc)
- 3 tablespoons tamari or soy sauce divided
- 2 tablespoons mellow miso paste
- 8 ounces super firm tofu cubed
- 100 g rice vermicelli noodles or 2 50 g bundles mung bean vermicelli* see note
- 4 cups hot water
- Optional toppings: sesame oil chili oil, toasted sesame seeds
FOR MAKE-AHEAD INSTANT NOODLES:
- Sauté Aromatics: Warm the oil in a medium nonstick skillet over medium heat. Add the white portion of the green onions, garlic, and ginger. Sauté for 1 minute, until fragrant.
- Cook the Mushrooms: Add the mushrooms to the pan along with 1 tablespoon of soy sauce. Mix well, then sauté for 3 to 5 minutes, stirring only every minute or so. Remove the pan from the heat once the mushrooms are beginning to brown and set aside.
- Make the Miso Broth: Add the remaining soy sauce to a medium bowl with the miso paste and 2 tablespoons of warm water. Mix well, until the miso paste has dissolved and a thick “broth” forms.
- Assemble: You will need 2 large jars or Tupperware containers that can hold at least 4 cups of liquid. Divide the miso mixture between the two jars (around 3 tbsp per jar), then top each jar off with half of the mushrooms. Mix well, so the mushrooms are submerged in the miso. Top off with tofu (if using), followed by the dry bundle of noodles and green onions. Cover and store in the refrigerator for up to 5 days.
- Instant Noodles (1 Serving): Remove one jar from the fridge and use your stovetop or a kettle to bring 2 cups of liquid to a boil. Pour the hot water over the noodles, then over the jar and let sit for 5 minutes. Uncover, then use a chopstick or spoon to mix well, distributing the miso mixture throughout the broth. Season with additional soy sauce to taste, then enjoy warm, as-is or topped with sesame and/or chili oil.
- Aromatics: I recommend making this soup in a small pot. Follow steps 1-2 as written, but keep the pot on the heat.
- Make it Brothy: Add the tofu (if using) and 4 cups of water to the pot. Cover and bring to a simmer over high heat.
- Add the Noodles: Once simmering, uncover the pot turn the heat to medium low. Add the vermicelli noodles and simmer until al dente, according to the package instructions.
- Miso Broth: In the meantime, whisk the remaining soy sauce, miso paste, and water together in a small bowl until emulsified.
- Final Touches: Uncover the pot, then add in the miso sauce and mix well. Add additional soy sauce to taste, if necessary. Divide between bowls and garnish with the green portion of the green onions along with any other toppings, as desired.
- Gluten-Free: This recipe is gluten-free if you use tamari or gluten-free soy sauce and a gluten-free miso.
- Noodles: You can use a variety of noodles for this recipe.
- To serve immediately: I recommend using vermicelli rice noodles for this recipe as they have a faster cook time. You can also use thicker rice noodles for this recipe, but they will need to simmer longer. I usually purchase vermicelli noodles from my local Asian market but you can also buy online, or may be able to find in the International section of your grocery store.
- To make ahead: This recipe works best with mung bean vermicelli instead of rice vermicelli as mung bean noodles tend to break apart less and only require soaking. I also usually purchase these noodle “balls” at my Asian market, but you can also buy them online.