This broth-based noodle soup is full of fresh vegetables and tons of delicious Asian flair! Ginger, garlic, onion, and the all important Chinese 5-Spice make for an incredibly flavorful soup. Perfect for when you’re craving the warmth of comfort food!
You guys, the recipe I am sharing today was MADE for January. It’s just too perfect for this time of year. Not only is January National Soup Month (y’all know I love my food holidays!), but also, during New Year’s time it’s lucky to eat noodles! According to ancient tradition, noodles are said to bring prosperity and longevity in the new year if you eat them during the month of January.
So what do noodles and soup have to do with today’s post? Well, I created the most amazing Chinese 5-Spice Noodle Soup for you to enjoy with your family this month. But honestly, it’s so good that you’ll want to eat it all year-long.
It features tons of fresh vegetables including baby bok choy, cabbage, and carrots, flavor enhancers like garlic, ginger, and onion, and tons of Chinese 5-Spice for that one of kind Asian taste!
Do you know what’s in Chinese 5 Spice? It’s actually a mixture of cinnamon, fennel seed, cloves, star anise, and szechuan peppercorns! It’s got that whole mix of sweet and spicy thang going on. I love pairing these traditionally sweet spices with more savory flavors like I did in this recipe.
But you want to know best part about this soup? It the star ingredient, of course. It features my FAVORITE Spaghetti Tofu Shiritaki Noodles from House Foods. Y’all know I am obsessed with their tofu for making anything from sauces and dips to pies and puddings. Well their tofu shiritaki noodles are also staples in my household!
What I like about them is that they have a closer texture to pasta than other shiritaki noodles and they lack that fishy smell that some varieties can have. Also, with the addition of tofu they have some added protein and substance to make them more satisfying!
Don’t get me wrong, I love REAL pasta. But in a recipe like this House Foods Tofu Shiritaki Noodles are the way to go! They make this soup incredibly filling and delicious, while keeping it low in calories and carbs.
A lot of people are looking for light, easy meals these days after weeks of indulgence and decadence over the holidays. Just because you want to clean up your eating habits a bit doesn’t mean food has to be boring. This soup recipe PROVES that!
Vegan Chinese 5-Spice Noodle Soup
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Soups & Stews
- Cuisine: Asian
- 4 cloves garlic large pieces, finely chopped
- 1 tablespoon fresh ginger, chopped
- 2 teaspoons Chinese five-spice powder
- 48oz low sodium vegetable broth
- 2 tablespoons liquid aminos or soy sauce
- 8oz baby bok choy, chopped
- 2 carrots peeled, ¼sliced thin
- 2.5 cups shredded green cabbage (about 200 grams)
- 1 16 oz bag of frozen stir-fry vegetables
- 2 green onions, chopped
- 1 package of House Foods Spaghetti Tofu Shiritaki Noodles
- Heat a large pot on medium heat and sauté onion, garlic, and ginger until cooked through. Add vegetable stock, spices, soy sauce, and vegetables. Meanwhile, drain and rinse shirataki noodles. Pat dry and separate with your fingers as you add them to the pot. Stir mixture so all ingredients are evenly distributed. Bring soup to a boil, reduce heat, and simmer until all vegetables are cooked through. Serve with more chopped green onions on top, if you desire!
This soup is FULL of flavor and anyone can enjoy it since it’s gluten-free, vegan, paleo, and oil-free as well! Make a big batch during your food prep to have for quick lunches and dinners all week-long. That’s what I’ve been doing and it’s been a life saver when I’m pressed for time. Plus, apartment life = LEFTOVER life. Ha!
I think your whole family will totally love this recipe. Is it crazy that it actually reminds me of a big bowl of ramen? 😉 Healthy ramen that is! And it’s also so much better than the stuff you buy in the cups or plastic pouches. Slurping the noodles and all the tasty broth is just so enjoyable and comforting. It is still soup season after all…..and National Soup Month!
Did you know it was National Soup Month?
What’s your favorite soup?
Have you ever cooked with Chinese 5 Spice before?Stay connected:Subscribe to Healthy HelperInstagram: HealthyHelperFacebook: Healthy HelperTwitter: @Healthy_HelperPinterest: Healthy_HelperBloglovin’: Healthy HelperTumblr: Healthy Helper BlogSnapchat: KailaProulxCheck out my travel photography on Pixels and Etsy! Shop with me on Amazon. Favorite products, fun finds, and more! Want to get FREE products for review and make money as a blogger? Check out Linqia!Vacation budget a little tight? Get a discount on your AirBnB booking!
Linking up with: Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood,Real Food Friday, Gluten-Free Fridays,Tasty Tuesdays,Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays,Full Plate Thursday, JillConyers,Meatless Mondays!