Vegan stir-fry soup

Vegan Stir-Fry Soup!

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Vegan stir-fry soup pin

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

Vegan Stir-Fry Soup

Serves 4-6

(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

Vegan Stir-Fry Soup

Perfect lunch for those busy days, home-school days, working from home days, and chilly days.
Although my family loves a bowl of Stir-Fry Soup just about any day!
Ideal for Chinese New Year!
Prep Time 15 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner, Lunch, Main Course, Soup, Supper
Cuisine British, Chinese
Servings 4 bowls
Calories 214 kcal


  • Saucepan


  • 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!


Keyword Chinese New Year, curry powder, noodles, Plant-based, Super quick, Vegan, vegan meal ideas, vegetables


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!

Just for your information this is the analysis for 6 portions:


vegan stir-fry soup

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: noodles udon
  • This is the stir-fry sauce I sometimes use for my Vegan Stir-Fry Soup:stirfry mix

Looking for more plant-based and vegan-friendly recipes inspiration?

Check out my 3 Bean Minestrone soup:3 bean vegan minestrone soup pin


And my Vegan Tempeh Bolognese. Yum!


Vegan Tempeh Bolognese


For a dessert treat, my Traditional Eve’s Pudding is delicious. Especially with some hot custard:

vegan eve's pudding



But for an indulgent yet nutritious treat check out this amazing quick, no-bake Chocolate Pudding!Vegan Chocolate Pudding


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Take Care!


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