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Vegan Noodle Soup

It's getting colder in Sydney, and slowly my fridge is getting stocked with wholesome winter ingredients to keep my *always cold* body warm.

This soup is really easy to make, has a small kick to it and is can be easily adapted to suit you spice preferences. Cruelty free and great for weeknight dinners.


  • 1.25 litres water
  • 1 vegan chicken stock cube
  • 300g tofu
  • 1 tsp dried chili flakes
  • 1/2 tbs finely chopped fresh ginger
  • 2 cloves garlic
  • 1/2 red onion, diced
  • 2 tbs olive oil
  • 2 tbs vegan red curry paste
  • 1 x 400ml tin coconut milk
  • 2 tsp vegan fish sauce
  • 1 tbs brown sugar
  • 100g oyster mushrooms
  • 100g enoki mushrooms
  • 250g rice noodles 
  • Coriander to serve, optional
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  • Boil water and pour into a large jug. Add stock cube and set aside.
  • Cook tofu in a frying pan with oil if desired, and set aside.
  • In a deep frying pan over a medium heat, cook chili, ginger, garlic, onion and olive oil for approximately 5 minutes. 
  • Add curry paste and cook for a further 5 minutes.
  • Add water and coconut milk and bring to the boil.
  • Once boiling, add remaining ingredients and heat until noodles are soft.
  • Pour into bowls and top with tofu and coriander. 
This is a recipe by
Sweet Lancey
View all my recipes

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