Vegan Stir-Fry Soup is a really easy, super quick meal.
Chuck all the ingredients into your saucepan and simmer for a few minutes and voila a nutritious, delicious and satisfying meal is ready.
Perfect for feeding hungry kids!
Any vegetables can be bunged in and for an even quicker soup a stir-fry packet of already chopped up vegetables can be used.
Even better Vegan Stir-fry Soup is perfect for using up a bag of reduced ‘yellow-sticker’ stir-fry if your lucky enough to find one in your local supermarket!
I first thought about the idea of stir-fry soup when I felt like a stir-fry but I didn’t have a Wok!
This soup recipe is so versatile and budget-friendly that you can literally just use whatever you have in your kitchen.
Add the spices and it will taste delicious!
It makes a nice change from the usual vegetable soup.
Vegan Stir-Fry Soup
(I usually get around 6 good size bowls)
However this soup can be easily adapted to serve many more! Just increase the ingredients.
Use Japanese Soba noodles for a gluten-free option.
Quickly whip up a bowl of Vegan Stir-Fry Soup for Chinese New Year.
The Chinese believe that consuming noodles at the New Year will bring good luck.
It’s always worth a try!
Vegan Stir-Fry Soup
- 500 grams mixed vegetables about 7 and 1/2 cups. I used bell pepper, a small head of broccoli, 2 small carrots, 2 stalks celery, a few sticks of asparagus, and a handful of frozen sweetcorn.
- 1 medium onion, chopped about 1 cup
- 1 inch piece of fresh ginger, grated optional. Or use a teaspoon of dried ginger.
- 4 cloves garlic, sliced
- 2 tablespoons soya sauce I use Tamari soya sauce as its lower in sodium. Use more soya sauce to taste.
- 400 grams Udon noodles These noodles are ready-to-use and are found on the shelf and not in the chilled area. Use about 100 grams of fresh/ready-to-use noodles per person. Or about 50 grams or more of dried noodles. Any noodles will do even Ramen or instant noodles. Rice noodles are tasty also. For a gluten-free option use Japanese Soba noodles.
- 1 tablespoon Chinese 5 spice powder Add more Chinese 5 spice powder if desired, to taste. Alternatively use curry powder. I have also used a stir-fry packet sauce Chow Mien flavour (weighs about 100-120 grams). It was from Asda's, UK Free From range. But this is optional.
- 1.5 litres vegetable stock Or about 1.6 US quarts/ 2.6 pints. I used 2 vegetable Marigold stock cubes to make up the stock.
- 80 grams spinach or chopped kale optional
- Add all the ingredients, except spinach, to a saucepan. (if your also using a stir-fry sauce then don't add at this stage).
- Bring to the boil.Lower heat and simmer for about 8-10 minutes.
- Add spinach if using. It will wilt in the heat.If using add the stir-fry sauce and mix well.Add salt and pepper to taste if required.
- Serve and enjoy!
The following nutritional facts are for guidance only and not a strict analysis as ingredients will vary. I inputted 500 grams of mixed vegetables as cooks will use a variety of vegetables for this soup depending on what they have in. The spinach was also added separate from the mixed vegetables. Also I used Japanese Soba noodles for the calculation. And I have omitted the ready made stir-fry sauce as this is optional and will vary depending on what you use. Thanks!
Recipe Notes for Vegan Stir-Fry Soup
- Add about 100 grams cubed tofu or tempeh at the beginning of cooking.
- Add some vegan or plant-based meat alternative chunks to the soup at the beginning of cooking. For example Quorn Vegan Chicken style pieces are especially good.
- Add a teaspoon of miso to each bowl before serving and mix it in well. This can be a good choice in place of the stir fry sauce.
- Sprinkle some chopped coriander over each bowl. Use the stems chopped and add to the soup at the beginning for extra flavour.
- Other garnishes that are tasty are sliced spring onions/green onions, or some sliced chilli’s if your brave enough!
- I like some sweet chilli sauce added to my served soup.
- Vegan Stir-Fry Soup will stay fresh in the fridge for 3 days.
- The vegetables used for this soup should still have a good bit of bite and not really soft. Just like stir-fry vegetables are nice and crunchy.
- Cutting the vegetables into baton shapes results in a more authentic style soup.
- These are the Udon noodles I use. I sourced them from the Co-op, UK:
- This is the stir-fry sauce I sometimes use for my Vegan Stir-Fry Soup:
Looking for more plant-based and vegan-friendly recipes inspiration?
Check out my 3 Bean Minestrone soup:
And my Vegan Tempeh Bolognese. Yum!
For a dessert treat, my Traditional Eve’s Pudding is delicious. Especially with some hot custard:
But for an indulgent yet nutritious treat check out this amazing quick, no-bake Chocolate Pudding!
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