Vegan Stir-Fry Soup is a really easy, super quick nutritious meal.
Chuck all the ingredients into your saucepan and simmer for a few minutes and the result is an amazing dish that can be tailored with countless flavours and jazzed up with a variety of garnishes.
This stir-fry soup recipe is perfect for feeding hungry family’s in a hurry.
For an even quicker soup use a fresh or frozen stir-fry bag of pre-prepared vegetables. Doing so saves lots of time as no chopping is required and less washing up generated.
Each time your in the supermarket have a look out for bags of reduced ‘yellow-sticker’ stir-fry or veggie mix as these are ideal for using for this soup. Fresh stir-fry veg mixes can be frozen until required.
I first thought about the idea of stir-fry soup when I felt like a stir-fry but I didn’t have a wok. So I thought why not just chuck it all in the pan and see what happens. The result was very tasty and my kids approved.
For less of a soup vibe, just serve the noodles and veggies with some of the broth poured over.
Chinese New Year
This recipe for stir-fry soup is perfect for a quick Chinese New Year lunch or as part of a larger celebration spread.
The Chinese believe that eating noodles during the New Year will bring good luck and prosperity. With longer noodles boosting the chances of a longer life!
If any of your family members are kids get them to help with preparation. It’s so easy that they will love making a batch of stir-fry soup as part of a Chinese New Year project or just for fun.
The day that the Chinese New Year begins depends on when the new moon occurs, which is at some point during the period 21st January and 20th February. Therefore the actual start dates vary each year.
Recipe FAQs And Tips
How to easily prepare stir-fry soup in less than 20 minutes:
Vegan Stir-Fry Soup
- Saucepan/soup or stock pan
- 500 grams mixed vegetables Ideally use a prepared bag of stir-fry vegetables either fresh or frozen. Or ordinary frozen vegetable mix.
- 1 medium onion fine diced.
- 1 inch fresh ginger grated or minced. Or a teaspoon of dried ginger.
- 4 cloves garlic fine chopped or minced. Or 1 teaspoon of garlic powder/paste.
- 2 tablespoons soya sauce I use Tamari soya sauce as its lower in sodium. Use more soya sauce to taste.
- 200 grams rice noodles dried. Or use 400g of fresh noodles, or shelf-stable ready-to-use Udon noodles.
- 1 tablespoon Chinese 5 spice powder Or curry powder/ similar spice blend.
- 1.5 litres vegetable stock
- 80 grams kale either fresh or frozen. Or a different green vegetables. Although this is an optional addition.
- Add all the ingredients, except the green vegetable, to a saucepan.
- Bring to the boil.Lower heat and simmer for about 5 minutes.
- Add the green vegetable.Simmer for 3-5 minutes.
- Taste the seasoning. It will likely not require salt and pepper but add it if preferred.Ready to serve.
- Leftover stir-fry soup will keep fresh in the fridge for up to 3 days, in a covered container.
- A little extra veggie stock will be required when reheating the soup as the noodles will have likely soaked up most of the stock. Reheat gently until piping hot throughout.
- Or enjoy chilled as a noodle and vegetable snack. It actually quite tasty this way!
- This soup is especially budget-friendly and satisfying when you use a reduced bag of stir-fry veggies.