10 Delicious Vegan Asian Soup Recipes You Must Try

If you’re looking to spice up your meals with some tasty vegan Asian soup recipes, you’re in the right place! These soups are not only comforting but also packed with flavors that celebrate the essence of Asian cuisine. From fragrant broths to hearty vegetable-packed options, there’s something here for everyone. Let’s get cooking!

Spicy Vegan Ramen with Tofu and Vegetables

Spicy vegan ramen is a delightful twist on traditional ramen, making it a perfect option for those looking for a hearty meal without animal products. The vibrant bowl features curly noodles swimming in rich red broth, topped with fresh vegetables and tofu. The sight of the steaming bowl is inviting and promises warmth and comfort.

In this recipe, you’ll find a beautiful mix of textures and flavors. The noodles provide a satisfying base, while the tofu adds protein and heartiness. Fresh bok choy, crunchy carrots, and a sprinkle of green onions not only enhance the presentation but also bring a splash of freshness to each bite.

This vegan Asian soup recipe is not just simple; it’s customizable too. You can add your favorite veggies or adjust the spice level to suit your taste. Whether you’re having a cozy night in or feeding a crowd, this ramen will surely impress. Now, let’s get into the recipe!

Ingredients

• 4 cups vegetable broth
• 2 packs of ramen noodles
• 1 block of firm tofu, diced
• 1 cup bok choy, chopped
• 1 cup carrots, julienned
• 2 tablespoons soy sauce
• 1 tablespoon chili paste (adjust to taste)
• 1 teaspoon sesame oil
• 2 green onions, sliced
• 1 sheet of nori, cut into strips

Instructions

1. Prepare the Broth: In a large pot, heat the vegetable broth over medium heat. Stir in soy sauce, chili paste, and sesame oil.
2. Add Noodles: Once the broth is simmering, add the ramen noodles and cook according to package instructions until tender.
3. Cook Tofu: In a separate pan, sauté the diced tofu until golden brown on all sides. This adds a nice texture.
4. Add Vegetables: Add the bok choy and carrots to the pot with the noodles and broth. Let them cook for about 2-3 minutes until tender.
5. Assemble and Serve: Ladle the ramen into bowls. Top with sautéed tofu, green onions, and nori strips. Enjoy your delicious spicy vegan ramen!

Coconut Curry Tom Yum Soup

This Coconut Curry Tom Yum Soup is a delightful fusion of flavors. The vibrant colors in the bowl beckon you to take a spoonful. You’ll notice the perfectly cooked shrimp, nestled among fresh herbs and zesty lime. The creamy coconut milk contrasts beautifully with the tangy notes of tom yum, making every bite a burst of deliciousness.

The herbs like cilantro and mint add freshness, while the lime slices promise to elevate the taste. This soup is not just a visual treat; it’s a comforting dish that warms you from the inside out. It fits perfectly into the category of vegan Asian soup recipes, even if you choose to substitute shrimp with tofu or mushrooms for a plant-based version.

Ingredients

• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 stalks lemongrass, chopped
• 1 tablespoon ginger, grated
• 1 tablespoon red curry paste
• 1 cup mushrooms, sliced
• 1 cup shrimp or tofu
• 1 lime, juiced
• Fresh cilantro and mint for garnish
• Sliced lime for serving

Instructions

1. In a pot, combine vegetable broth, coconut milk, lemongrass, ginger, and red curry paste. Bring to a gentle boil.
2. Add mushrooms and shrimp (or tofu) and simmer for about 5-7 minutes, until cooked through.
3. Stir in lime juice and remove from heat.
4. Serve hot, garnished with cilantro, mint, and lime slices.

Miso Soup with Seaweed and Mushrooms

Miso soup is a classic in the world of vegan Asian soup recipes. It’s warm and inviting, bringing together the earthy flavors of miso paste with the delicate umami of seaweed and mushrooms. The image captures a steaming bowl of this delicious soup, garnished with fresh green onions. The steam rising from the bowl hints at the comforting warmth that awaits.

This soup is not only tasty but also packed with nutrients. Miso itself is a fermented soybean paste that adds depth to the flavor and is rich in probiotics. Seaweed adds a salty, ocean-like taste while providing essential vitamins and minerals. Mushrooms contribute a hearty texture, making this soup satisfying.

Making miso soup is quick and easy, perfect for any meal of the day. Pair it with rice or enjoy it on its own for a light dish. This recipe is a great way to experience the delightful flavors of vegan Asian cuisine right in your kitchen.

Ingredients

• 4 cups vegetable broth
• 3 tablespoons miso paste
• 1 cup sliced mushrooms (shiitake or button)
• 1 cup dried seaweed (wakame or nori)
• 1/2 cup green onions, sliced
• 1 block of tofu, cubed
• 1 tablespoon soy sauce (optional)

Instructions

1. Heat the vegetable broth in a pot over medium heat until it simmers.
2. Stir in the miso paste until fully dissolved.
3. Add the sliced mushrooms and cook for about 5 minutes.
4. In the last minute, add the dried seaweed and cubed tofu.
5. Remove from heat and stir in green onions. Add soy sauce if desired.
6. Serve hot and enjoy your warming bowl of miso soup!

Szechuan Hot and Sour Soup

Szechuan Hot and Sour Soup is a delightful dish that brings together bold flavors and comforting warmth. The rich, red broth shown in the image promises a spicy kick balanced with tangy notes. This vegan twist on a classic features silken tofu and mushrooms, making it both hearty and satisfying.

As you look at the soup, you can see the vibrant colors and inviting texture. The tofu cubes float gracefully, while the sliced mushrooms add depth. Fresh herbs on top give it a nice finishing touch. This soup is perfect for a cozy evening or when you want something a little different for dinner.

If you’re searching for vegan Asian soup recipes, this one is sure to impress. It’s easy to make and packed with flavor. Let’s get cooking!

Ingredients

• 4 cups vegetable broth
• 1 cup silken tofu, cubed
• 1 cup sliced mushrooms (shiitake or button)
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili paste (adjust to taste)
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1/2 teaspoon ground white pepper
• Green onions for garnish

Instructions

1. In a pot, bring the vegetable broth to a simmer over medium heat.
2. Add the soy sauce, rice vinegar, chili paste, and sesame oil. Stir well.
3. Gently add the cubed tofu and sliced mushrooms. Cook for about 5 minutes.
4. Stir in the cornstarch mixture to thicken the soup. Let it cook for another 2 minutes.
5. Season with ground white pepper and adjust flavors as needed.
6. Serve hot, garnished with green onions.

Thai Peanut Noodle Soup

This Thai Peanut Noodle Soup is a vibrant and inviting dish. The creamy peanut sauce creates a rich base, while the colorful toppings add a fresh crunch. You can see the smooth noodles soaking up that delicious sauce, making every bite a delight.

The bright green and red bell peppers provide a pop of color, making the soup visually appealing. The chopped peanuts on top add an extra layer of texture and a nutty flavor that complements the soup perfectly. This dish is warm, comforting, and easy to prepare, making it a great choice for any day of the week.

If you’re looking for vegan Asian soup recipes, this one is a must-try. It’s packed with flavor and can be customized easily with your favorite vegetables. Now, let’s get to the recipe!

Ingredients

• 8 oz rice noodles
• 1 can (14 oz) coconut milk
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon maple syrup
• 1 teaspoon ginger, grated
• 1 clove garlic, minced
• 1 cup bell peppers, sliced
• 1/4 cup chopped peanuts
• Fresh cilantro for garnish

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a pot, combine coconut milk, peanut butter, soy sauce, lime juice, maple syrup, ginger, and garlic. Heat over medium, stirring until smooth.
3. Add the cooked noodles to the pot and toss to coat in the sauce.
4. Serve the soup in bowls, topped with sliced bell peppers and chopped peanuts.
5. Garnish with fresh cilantro before serving.

Vietnamese Pho with Herb Infusion

Vietnamese pho is a beloved dish that warms the soul. This bowl showcases rice noodles floating in a clear, aromatic broth. Fresh herbs like cilantro and lime slices add a burst of color and flavor, making it inviting and fresh. The presentation is simple yet appealing, with the gentle green hues of the herbs contrasting beautifully against the light broth.

This vegan Asian soup recipe is packed with flavor and nutrition. It’s a great way to enjoy a comforting meal while keeping things plant-based. The combination of herbs not only enhances the taste but also adds a wonderful aroma that fills the kitchen while cooking.

Ingredients

• 4 cups vegetable broth
• 200g rice noodles
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 1 tablespoon soy sauce
• 2 tablespoons lime juice
• 1/2 cup fresh cilantro, chopped
• 1 small carrot, julienned
• 1 cup bean sprouts
• 1-2 lime wedges for serving

Instructions

1. Prepare the Noodles: Cook the rice noodles according to package instructions, then drain and set aside.
2. Make the Broth: In a pot, combine vegetable broth, onion, garlic, and ginger. Bring to a boil, then reduce heat and let it simmer for about 15 minutes.
3. Season the Broth: Add soy sauce and lime juice to the broth. Taste and adjust seasoning as needed.
4. Assemble the Bowl: In serving bowls, add the cooked rice noodles, julienned carrot, and a handful of bean sprouts. Pour the hot broth over the top.
5. Garnish and Serve: Top with fresh cilantro and serve with lime wedges on the side for extra zest.

Sesame Ginger Bok Choy Soup

This Sesame Ginger Bok Choy Soup is a real treat for anyone looking to enjoy vegan Asian soup recipes. The fresh bok choy is the star of the dish, giving it a lovely green color and a satisfying crunch. The soup base is light yet packed with flavor. Sesame oil and ginger bring warmth and depth, making this a perfect dish for any day of the week.

The sprinkling of sesame seeds and red pepper flakes adds a nice touch of texture and heat. It’s not just a soup; it’s a cozy bowl of goodness that feels like a warm hug.

Ingredients

• 4 cups vegetable broth
• 2 cups bok choy, chopped
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, minced
• 1 tablespoon soy sauce
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions

1. Heat sesame oil in a pot over medium heat. Add minced ginger and sauté for about 1 minute until fragrant.
2. Pour in the vegetable broth and bring to a boil.
3. Add bok choy and soy sauce. Let it simmer for about 5 minutes until the bok choy is tender.
4. Season with red pepper flakes, salt, and pepper to taste.
5. Serve hot, garnished with sesame seeds.

Sweet Potato and Spinach Udon Soup

This Sweet Potato and Spinach Udon Soup is a delightful dish that showcases the beauty of vegan Asian soup recipes. The udon noodles are soft and chewy, providing a wonderful texture in every bite. Fresh spinach adds a vibrant green color and a burst of nutrients, while sweet potatoes bring a hint of sweetness and warmth. The broth is light yet flavorful, making it perfect for any meal.

The toppings—green onions and sesame seeds—offer a lovely crunch and enhance the overall taste. This soup is not just visually appealing; it’s also comforting and satisfying, ideal for a cozy night in or when you want something light yet filling.

Ingredients

• 4 cups vegetable broth
• 2 cups udon noodles
• 1 medium sweet potato, diced
• 2 cups fresh spinach
• 2 green onions, chopped
• 2 tablespoons sesame seeds
• 1 tablespoon soy sauce
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated

Instructions

1. In a large pot, bring the vegetable broth to a boil. Add the diced sweet potato and cook for about 10 minutes until tender.
2. Add the udon noodles, garlic, and ginger. Cook according to package instructions, usually around 8-10 minutes.
3. Stir in the fresh spinach and soy sauce. Cook for another 2-3 minutes until the spinach wilts.
4. Serve the soup hot, garnished with green onions and sesame seeds.

Japanese Vegetable Soba Noodle Soup

This Japanese Vegetable Soba Noodle Soup is a delightful combination of flavors and colors. The bowl is filled with tender soba noodles, surrounded by vibrant vegetables. You can see fresh bell peppers, delicate green onions, and crisp celery, all swimming in a light broth. The edible flowers on top add a beautiful touch that makes the soup feel special.

Enjoying this soup is like a warm hug on a chilly day. It’s nourishing, satisfying, and easy to make. Plus, it fits perfectly into the vegan Asian soup recipes category, offering a healthy option that doesn’t compromise on taste.

Here’s a simple recipe to whip up your own Japanese Vegetable Soba Noodle Soup at home!

Ingredients

• 200g soba noodles
• 4 cups vegetable broth
• 1 carrot, julienned
• 1 bell pepper, sliced
• 1 celery stalk, sliced
• 1 cup snow peas
• 2 green onions, chopped
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Edible flowers for garnish (optional)

Instructions

1. Cook the Soba Noodles: Boil water in a pot and cook the soba noodles according to package instructions. Drain and set aside.
2. Prepare the Broth: In a large pot, heat the vegetable broth over medium heat. Add the soy sauce and sesame oil.
3. Add the Vegetables: Stir in the carrots, bell pepper, celery, and snow peas. Let them simmer for about 5-7 minutes until they’re slightly tender.
4. Combine: Add the cooked soba noodles to the pot and stir gently to combine.
5. Serve: Ladle the soup into bowls, sprinkle with green onions, and top with edible flowers if desired. Enjoy your delicious meal!

Lemongrass and Mushroom Soup

This Lemongrass and Mushroom Soup is a delightful addition to any meal. The combination of fragrant lemongrass and earthy mushrooms creates a warm and inviting dish. The vibrant colors and fresh herbs not only make it visually appealing but also enhance the flavor. The beautiful presentation in the bowl, with the mushrooms and herbs peeking through, invites you to take a sip.

This soup is perfect for those looking for vegan Asian soup recipes that are both comforting and healthy. It brings the bold flavors of Asian cuisine into your kitchen. The use of fresh ingredients like cilantro and lime adds a refreshing twist that balances the richness of the broth. Each spoonful is a burst of flavor that warms the soul.

Now, let’s get to the recipe!

Ingredients

• 4 cups vegetable broth
• 1 cup sliced mushrooms
• 2 stalks lemongrass, trimmed and smashed
• 1 can coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon fresh ginger, grated
• 1 cup fresh cilantro leaves
• Salt and pepper to taste
• Lime wedges for serving

Instructions

1. In a large pot, bring the vegetable broth to a boil. Add smashed lemongrass and grated ginger, and simmer for 10 minutes.
2. Add mushrooms and cook for another 5 minutes until they are tender.
3. Stir in coconut milk, soy sauce, and lime juice. Season with salt and pepper to taste.
4. Remove from heat and add fresh cilantro. Stir gently.
5. Serve hot, garnished with lime wedges.