Healthy Meal Prep
Quick and Easy Vegan Noodle Soup Recipe

Quick and Easy Vegan Noodle Soup


You can use any kind of noodles for this easy vegan noodle soup, or even use up leftover cooked pasta. If you are using frozen mixed vegetables, this soup is extra quick.


  • 1 tablespoon sunflower seed oil
  • 1 leek, halved and cut into 1/4-inch pieces
  • 2 cloves garlic, crushed
  • 1 (12 ounce) package frozen stir fry vegetable blend
  • 4 cups water
  • 2 tablespoons dark soy sauce, or more to taste
  • 2 cubes vegetable bouillon
  • 1 teaspoon salt, or to taste
  • 1 (12 ounce) package egg-free noodles


  1. Heat oil in a saucepan over medium heat. Cook leek and crushed garlic in the hot oil until soft, 3 to 4 minutes. Add vegetables; cook and stir until soft, 3 to 4 minutes. Add water, soy sauce, vegetable bouillon, and salt; bring to a boil. Add noodles, reduce heat, and simmer for 10 minutes.

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Nutritional Information

Quick and Easy Vegan Noodle Soup

Servings Per Recipe: 4
Calories: 339.4
% Daily Value *
protein: 18 %
carbohydrates: 21 %
exchange other carbs:
dietary fiber: 16 %
fat: 8 %
saturated fat: 2 %
vitamin a iu: 94 %
niacin equivalents: 16 %
vitamin b6: 10 %
vitamin c: 20 %
folate: 10 %
calcium: 6 %
iron: 10 %
magnesium: 11 %
potassium: 8 %
sodium: 64 %
thiamin: 12 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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