26+ Delicious Vegan Asian Soup Recipes to Try Today

When it comes to comforting meals, nothing quite hits the spot like a warm, flavorful bowl of soup.

And if you’re someone who enjoys the vibrant and aromatic flavors of Asian cuisine, you’re in for a treat. Vegan Asian soups offer a perfect blend of spices, herbs, and fresh ingredients that will nourish your body and satisfy your taste buds

Whether you’re craving something light and refreshing like a miso soup, or a hearty noodle dish like Pho or Udon, these plant-based soups are sure to become staples in your recipe repertoire.

In this blog, we’ve rounded up 26+ of the best vegan Asian soup recipes, each bursting with unique flavors, textures, and wholesome ingredients.

From rich broths to spicy kick, these soups are not only healthy but also incredibly satisfying.

26+ Delicious Vegan Asian Soup Recipes to Try Today

Vegan Asian soups are the ultimate comfort food that can be easily customized to suit your taste preferences.

They offer a delightful variety of flavors, textures, and nutritional benefits, all while being incredibly simple to prepare.

Whether you’re new to plant-based eating or a seasoned vegan, these soups will bring a world of flavor into your kitchen.

With these 26+ recipes, you’ll never run out of ideas for hearty, wholesome meals that warm you from the inside out.

So grab your chopsticks, dive into these delicious soups, and let them transport you to the vibrant heart of Asian cuisine, one spoonful at a time!

Vegan Miso Soup

Vegan Miso Soup is a classic Japanese dish that’s both hearty and healthy. With its rich umami flavor from miso paste, this soup is a soothing and nourishing option for any meal. The broth is made with miso and kombu (seaweed), and it’s packed with tofu, mushrooms, and vegetables. This vegan version skips the traditional fish-based dashi, making it a flavorful and plant-based alternative. It’s simple to prepare and great for warming up on cold days or as an appetizer.

Ingredients:

• 4 cups water
• 1 piece of kombu (seaweed)
• 1/4 cup miso paste (white or yellow)
• 1/2 cup firm tofu, cubed
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup green onions, chopped
• 1 tablespoon soy sauce
• 1/4 cup wakame seaweed (optional)

Instructions:

1. In a medium saucepan, add water and kombu. Bring it to a gentle simmer over medium heat. Allow the kombu to soak and infuse the water with flavor for about 5 minutes.
2. Remove the kombu from the pot and discard or save it for another recipe.
3. Stir in the miso paste, making sure to dissolve it completely into the broth.
4. Add the tofu, mushrooms, and soy sauce. Let it simmer for an additional 5-7 minutes, allowing the flavors to meld.
5. If using wakame, add it now and cook for another 2 minutes.
6. Taste and adjust seasoning with more soy sauce if desired.
7. Serve hot, garnished with green onions.

Vegan Miso Soup is a versatile dish that can be tailored to your taste by experimenting with different vegetables or adding other types of mushrooms. The combination of the earthy miso broth with the fresh flavors of tofu, mushrooms, and seaweed creates a satisfying, nourishing meal. It’s not only delicious but also packed with probiotics and plant-based protein. Serve it as a light meal, side dish, or starter, and enjoy the soothing, comforting properties of this Asian classic.

Thai Coconut Soup (Tom Kha)

This vibrant and creamy Thai Coconut Soup, also known as Tom Kha, is a delightful balance of flavors, featuring coconut milk, lime, and lemongrass, with a touch of heat from chili. The soup is traditionally made with chicken, but this vegan version substitutes the chicken with tofu and a colorful mix of vegetables. It’s aromatic, rich, and perfectly tangy, making it a perfect choice for those who crave a savory, spicy soup with a creamy base.

Ingredients:

• 1 tablespoon vegetable oil
• 1 stalk lemongrass, cut into pieces and smashed
• 4-5 kaffir lime leaves, torn
• 3 cups coconut milk
• 2 cups vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1 cup mushrooms, sliced
• 1 cup baby corn, sliced
• 1/2 cup carrots, julienned
• 1/2 cup tofu, cubed
• 1-2 red chilies, sliced (adjust to spice preference)
• Fresh cilantro leaves for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the lemongrass and kaffir lime leaves, cooking for about 1-2 minutes until aromatic.
2. Pour in the coconut milk and vegetable broth. Stir in the soy sauce, lime juice, and brown sugar. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
3. Add the mushrooms, baby corn, carrots, and tofu to the pot. Let the soup simmer for about 10 minutes, allowing the vegetables to soften and the flavors to meld.
4. Taste and adjust the seasoning with more lime juice or soy sauce if necessary.
5. Add the sliced chilies and cook for an additional 1-2 minutes for a spicy kick.
6. Serve the soup hot, garnished with fresh cilantro leaves.

Thai Coconut Soup is a vibrant, soul-warming dish that’s perfect for anyone looking for a combination of rich and tangy flavors. The creamy coconut milk base, paired with fresh lime, lemongrass, and chilies, creates a comforting yet exciting flavor profile. This vegan version of Tom Kha offers a deliciously satisfying alternative to the traditional chicken-based recipe while retaining the heartiness and depth of flavor. It’s ideal for cold nights, as an appetizer, or a stand-alone meal for vegans and non-vegans alike.

Vietnamese Pho (Vegan Version)

Pho is a popular Vietnamese noodle soup that is known for its aromatic broth and vibrant flavors. This vegan version skips the traditional meat and uses plant-based ingredients like mushrooms, tofu, and fresh herbs. The broth is simmered with spices like cinnamon, star anise, and cloves, which give it a distinct flavor profile. Served with rice noodles, fresh basil, bean sprouts, and lime, this vegan pho is a delicious and satisfying dish that rivals the original.

Ingredients:

• 6 cups vegetable broth
• 2-3 star anise pods
• 1 cinnamon stick
• 4-5 cloves
• 1 onion, halved
• 1-inch piece of ginger, sliced
• 2 tablespoons soy sauce
• 1 tablespoon mushroom or vegetable soy sauce (optional for umami)
• 1/2 cup tofu, sliced into thin strips
• 1 cup shiitake or button mushrooms, sliced
• 200g rice noodles
• Fresh basil leaves
• Bean sprouts
• Lime wedges
• Sriracha or hoisin sauce (optional)

Instructions:

1. Char the onion and ginger by placing them on a hot pan until they’re slightly blackened, around 5 minutes.
2. In a large pot, add the vegetable broth, star anise, cinnamon stick, cloves, charred onion, and ginger. Bring it to a boil, then reduce the heat to low and simmer for 30 minutes to allow the flavors to meld.
3. After simmering, strain the broth to remove the spices and vegetable pieces, then return the broth to the pot.
4. Stir in the soy sauce and mushroom soy sauce (if using) for added umami flavor.
5. In another pot, cook the rice noodles according to package instructions. Drain and set aside.
6. Add the tofu and mushrooms to the broth, allowing them to cook for 5-7 minutes until the tofu is heated through and the mushrooms have softened.
7. To serve, divide the cooked noodles into bowls, pour the hot broth over the noodles, and garnish with fresh basil, bean sprouts, and lime wedges.
8. Optionally, drizzle with sriracha or hoisin sauce for extra flavor.

Vegan Pho is a perfect dish for those craving a savory, aromatic soup packed with vibrant flavors. The warm, fragrant broth, along with fresh herbs and vegetables, makes it an incredibly satisfying dish that’s both light and hearty. This vegan version of Pho maintains the integrity of the traditional recipe while providing a plant-based alternative that everyone can enjoy. It’s ideal for warming up on a chilly day or impressing guests with a flavorful, healthful meal.

Vegan Hot and Sour Soup

Vegan Hot and Sour Soup is a deliciously balanced dish with a perfect combination of tanginess and heat. Traditionally made with meat, this vegan version uses tofu and mushrooms to create a rich, savory flavor, while ingredients like vinegar, soy sauce, and chili paste provide the signature sour and spicy elements. It’s a popular dish in Chinese cuisine, known for its bold, comforting flavors. Whether you want a spicy kick or a tangy twist, this soup delivers both and can be customized to your heat tolerance.

Ingredients:

• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili paste (adjust to heat preference)
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup wood ear mushrooms, sliced (optional)
• 1/2 block firm tofu, cut into strips
• 1 small carrot, julienned
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1/2 teaspoon white pepper
• 2 tablespoons sesame oil
• 1/4 cup bamboo shoots, sliced (optional)
• Fresh cilantro for garnish
• 1-2 green onions, chopped (for garnish)

Instructions:

1. In a large pot, bring the vegetable broth to a simmer over medium heat. Add the soy sauce, rice vinegar, and chili paste. Stir well to combine.
2. Add the mushrooms, tofu, bamboo shoots, and carrots to the pot. Continue to simmer for about 5-7 minutes until the vegetables are tender.
3. Mix the cornstarch with water to create a slurry. Slowly pour this mixture into the soup while stirring to thicken the broth.
4. Season with white pepper and sesame oil, and adjust the chili paste or vinegar for desired heat and tang.
5. Let the soup simmer for another 2-3 minutes before serving.
6. Ladle the soup into bowls and garnish with fresh cilantro and chopped green onions.

Vegan Hot and Sour Soup offers a perfect balance of spicy, sour, and savory flavors in every spoonful. The heat from the chili paste and the tanginess of rice vinegar are counterbalanced by the richness of the broth and the texture of tofu and mushrooms. This soup is incredibly warming and can be easily customized based on your taste preferences. It’s ideal as a starter to a larger meal or as a standalone dish for those who crave something with a bit more kick and complexity.

Korean Spicy Tofu Soup (Sundubu Jjigae)

Korean Spicy Tofu Soup, or Sundubu Jjigae, is a traditional dish known for its deep flavors and spicy kick. Made with soft tofu, kimchi, and an array of savory seasonings, this dish has a bold yet comforting quality. It is typically served piping hot, often in a stone pot, and garnished with green onions and chili peppers. This vegan version omits the traditional seafood and uses plant-based ingredients to maintain the rich, spicy profile, perfect for anyone craving a warm, flavorful Korean soup.

Ingredients:

• 2 tablespoons sesame oil
• 1/2 onion, chopped
• 2-3 cloves garlic, minced
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 2 cups vegetable broth
• 1/2 cup kimchi, chopped
• 1/2 cup shiitake mushrooms, sliced
• 1 block silken tofu, cut into chunks
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 tablespoon miso paste
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon toasted sesame seeds (for garnish)
• Fresh green onions and chili peppers (for garnish)

Instructions:

1. Heat the sesame oil in a pot over medium heat. Add the chopped onion and garlic, sautéing for about 2-3 minutes until fragrant.
2. Stir in the gochujang and soy sauce, cooking for another minute to enhance the flavors.
3. Add the vegetable broth, kimchi, shiitake mushrooms, and miso paste. Stir well and bring the broth to a simmer for about 10 minutes, allowing the vegetables to cook through.
4. Add the tofu chunks, gochugaru, salt, and sugar to the pot. Stir gently and let the soup simmer for an additional 5-7 minutes, allowing the tofu to absorb the flavors.
5. Taste and adjust seasoning as needed, adding more soy sauce or gochujang for extra spice.
6. Serve the soup hot, garnished with toasted sesame seeds, chopped green onions, and fresh chili peppers.

Vegan Sundubu Jjigae is a hearty, spicy, and aromatic dish that delivers all the warmth and comfort of the traditional Korean tofu stew. The combination of gochujang, kimchi, and miso creates a rich umami flavor, while the silky tofu provides a delicate texture. Whether you prefer a fiery spice level or a milder version, this soup is customizable and perfect for any chilly evening. It’s not only filling but also an excellent source of plant-based protein, making it a satisfying and wholesome meal.

japanese Udon Soup (Vegan Version)

Japanese Udon Soup is a simple yet flavorful dish that showcases the chewy texture of udon noodles in a savory broth. This vegan version uses a broth made from soy sauce, mirin, and kombu, making it rich and umami-packed without the use of fish stock. The dish features an assortment of vegetables like spinach, mushrooms, and scallions, and it’s typically served as a comforting and hearty meal. The vegan udon soup is easy to prepare, and its hearty nature makes it perfect for a satisfying lunch or dinner.

Ingredients:

• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 1 piece of kombu (seaweed)
• 1/2 cup shiitake mushrooms, sliced
• 2 cups spinach or other leafy greens
• 2 servings of udon noodles (fresh or dried)
• 1/2 block tofu, cubed
• 1/2 teaspoon sesame oil
• 1 tablespoon green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. In a pot, combine the vegetable broth, soy sauce, mirin, rice vinegar, and kombu. Bring to a gentle simmer over medium heat and allow it to steep for about 5-7 minutes.
2. Remove the kombu from the pot, and add the sliced shiitake mushrooms. Let the soup simmer for an additional 5 minutes until the mushrooms soften.
3. While the broth is simmering, cook the udon noodles according to the package instructions. Drain and set aside.
4. Add the tofu and spinach to the soup, allowing the tofu to warm through and the spinach to wilt for about 2-3 minutes.
5. Drizzle the sesame oil into the soup for a rich, nutty flavor.
6. To serve, divide the cooked udon noodles into bowls, pour the hot broth and vegetables over the noodles, and garnish with green onions and sesame seeds.

egan Udon Soup is a comforting and satisfying meal that’s perfect for any time of year. The thick, chewy udon noodles absorb the rich, umami-packed broth, while the tofu and mushrooms add substance and texture. With its simple ingredients and easy preparation, this vegan udon soup is both nourishing and flavorful, making it a great choice for a quick, wholesome meal. It’s light yet filling, perfect for a warm, satisfying lunch or dinner.

Vegan Thai Red Curry Soup

Vegan Thai Red Curry Soup is a flavorful and aromatic dish that packs a punch with its vibrant red curry paste, coconut milk, and a variety of vegetables. The soup’s creamy base is perfectly balanced with the heat from chili, the tang of lime, and the richness of coconut milk. Packed with nutritious vegetables like bell peppers, zucchini, and mushrooms, this soup is not only hearty but also full of exotic Thai flavors. It’s a perfect dish for anyone looking for a comforting soup with a little bit of spice and a lot of flavor.

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 tablespoons red curry paste
• 4 cups coconut milk
• 2 cups vegetable broth
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 1/2 cup baby corn, sliced
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1-2 tablespoons lime juice
• Fresh cilantro leaves, chopped (for garnish)
• Red chili, sliced (for garnish)
• Optional: 1 block firm tofu, cubed

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 3-4 minutes.
2. Stir in the red curry paste and cook for 1-2 minutes until fragrant.
3. Add the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
4. Add the bell pepper, zucchini, mushrooms, and baby corn to the soup. Let it simmer for 10-12 minutes until the vegetables are tender.
5. If using tofu, add it to the soup now and let it heat through for about 5 minutes.
6. Stir in the soy sauce, brown sugar, and lime juice. Adjust the seasoning to taste with more lime juice or soy sauce.
7. Serve the soup hot, garnished with fresh cilantro and sliced chili.

Vegan Thai Red Curry Soup is an explosion of flavor with its creamy, spicy, and tangy profile. The combination of red curry paste, coconut milk, and lime creates a deliciously aromatic broth, while the vegetables provide a satisfying texture. This soup is perfect for those who love Thai cuisine and want a comforting, plant-based version of this classic dish. It’s easy to prepare, full of vibrant flavors, and makes a perfect meal for a cozy dinner or a refreshing lunch.

Vegan Chinese Hot Pot Soup

vegan Chinese Hot Pot Soup is a fun and interactive meal perfect for sharing with family and friends. The hot pot features a flavorful, spicy broth in which you can cook a variety of fresh vegetables, tofu, and noodles. The broth is infused with ginger, garlic, and soy sauce for deep umami flavor, and the ingredients you choose to add create a customizable, wholesome dish. It’s a communal meal, allowing everyone to cook their food in the hot broth right at the table, making it an exciting and healthy option for gatherings.

Ingredients:

• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2-3 tablespoons chili paste (adjust for spice preference)
• 1 tablespoon miso paste
• 1-inch piece ginger, sliced
• 3 cloves garlic, smashed
• 1 block firm tofu, cubed
• 1 cup shiitake mushrooms, sliced
• 1 cup baby bok choy, chopped
• 1/2 cup snow peas
• 1/2 cup bean sprouts
• 1-2 cups rice noodles or glass noodles
• Fresh cilantro for garnish
• Chili oil (optional)

Instructions:

1. In a large pot, combine the vegetable broth, soy sauce, rice vinegar, chili paste, miso paste, ginger, and garlic. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld.
2. Remove the ginger and garlic pieces, then taste the broth and adjust the seasoning as necessary with more soy sauce or chili paste.
3. Prepare your hot pot ingredients: Arrange tofu, mushrooms, bok choy, snow peas, bean sprouts, and noodles in separate plates for easy access.
4. Bring the broth to a rolling boil in the pot, and serve it at the table with a small ladle for dipping and cooking.
5. Add vegetables, tofu, and noodles to the broth in small batches, allowing them to cook for 2-3 minutes.
6. Once cooked, serve the ingredients in bowls with a bit of broth, and garnish with fresh cilantro and optional chili oil for extra heat.

Vegan Chinese Hot Pot Soup is a fun, customizable, and deeply flavorful meal that offers a communal dining experience. The rich, spicy broth brings out the flavors of the fresh vegetables, tofu, and noodles, creating a satisfying and healthy meal. It’s ideal for cozy gatherings, as everyone can enjoy cooking and eating at the table. With its versatility, this soup is easy to modify according to personal preferences and the ingredients available, making it a perfect dish for any occasion.

Vegan Kimchi Soup (Kimchi Jjigae)

Vegan Kimchi Soup (Kimchi Jjigae) is a comforting, spicy, and sour Korean dish made with kimchi, tofu, and vegetables. This hearty soup has a tangy and savory flavor, thanks to the fermented kimchi, and is perfectly balanced with the richness of tofu and umami from miso paste. It’s often served with rice, and the spiciness of the kimchi can be adjusted according to your preference. This vegan version skips the pork or beef usually included and relies on the depth of kimchi, mushrooms, and tofu to create a satisfying, plant-based version.

Ingredients:

• 2 cups kimchi, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon gochujang (Korean chili paste)
• 4 cups vegetable broth
• 1 block firm tofu, cubed
• 1/2 cup mushrooms, sliced
• 1 tablespoon soy sauce
• 1 tablespoon miso paste
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 2-3 minutes until fragrant.
2. Stir in the gochujang and cook for another minute to enhance the flavors.
3. Add the chopped kimchi to the pot and stir for 2-3 minutes until it softens and becomes aromatic.
4. Pour in the vegetable broth, soy sauce, miso paste, sesame oil, and sugar. Bring the soup to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.
5. Add the tofu and mushrooms to the pot and continue to simmer for another 5-7 minutes until the tofu is heated through and the mushrooms are tender.
6. Taste and adjust the seasoning with more soy sauce or gochujang if needed for extra depth or spice.
7. Serve the soup hot, garnished with chopped green onions and sesame seeds.

vegan Kimchi Soup is a flavorful and nourishing dish that brings together the tanginess of kimchi, the heartiness of tofu, and the depth of umami from miso. This soup is a perfect blend of spicy, sour, and savory flavors, making it an ideal meal for those who enjoy Korean cuisine. It’s also incredibly easy to prepare, with ingredients that you can keep stocked in your pantry. Whether you’re new to kimchi or a seasoned fan, this vegan kimchi soup will warm you up and satisfy your taste buds with every bite.

Vegan Miso Soup

Vegan Miso Soup is a light, savory Japanese soup made from miso paste, tofu, and seaweed. This soup is simple but incredibly satisfying, with a delicate umami flavor that comes from the fermented miso paste. Traditionally served as a side dish in Japan, it is also popular as a comforting starter or a light meal. The inclusion of tofu and seaweed adds texture and nutritional value to the broth, making this vegan version an excellent choice for a healthy and easy-to-make soup.

Ingredients:

• 4 cups vegetable broth
• 3 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 block silken tofu, cut into cubes
• 1/4 cup wakame seaweed (dried)
• 2 green onions, chopped
• 1 teaspoon sesame oil
• Optional: 1 teaspoon rice vinegar for added tang

Instructions:

1. In a medium pot, bring the vegetable broth to a simmer over medium heat.
2. In a small bowl, dissolve the miso paste with a bit of hot broth and stir until smooth. Add the dissolved miso paste back into the pot and stir to combine.
3. Add the soy sauce and optional rice vinegar, stirring well to balance the flavors.
4. Add the tofu cubes and wakame seaweed to the soup. Allow it to simmer for another 5-7 minutes until the tofu is heated through and the seaweed has rehydrated.
5. Drizzle the sesame oil into the soup for a rich, nutty finish.
6. Serve the soup hot, garnished with chopped green onions.

Vegan Miso Soup is the perfect blend of simplicity and flavor. With the earthy, umami-rich taste of miso, paired with the silky tofu and tender seaweed, this soup is both soothing and nourishing. It’s a great starter for any meal, offering warmth and depth of flavor with minimal effort. This light yet satisfying dish is easily customizable; you can add vegetables or other ingredients of your choice to enhance its nutritional content. Perfect for a quick and comforting meal, this vegan miso soup is a Japanese classic that’s sure to delight.

Vegan Pho (Vietnamese Noodle Soup)

Vegan Pho is a flavorful and aromatic Vietnamese noodle soup, traditionally made with beef or chicken, but this vegan version uses plant-based ingredients to achieve the same depth of flavor. The broth, which is the star of the dish, is simmered with spices like star anise, cinnamon, cloves, and cardamom, giving it a unique, fragrant profile. The soup is typically served with rice noodles, fresh herbs, and bean sprouts, making it a delicious, nourishing, and customizable meal that can be enjoyed hot or cold.

Ingredients:

• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 2-3 cloves garlic, smashed
• 1-inch piece ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 4 cloves
• 2 cardamom pods (optional)
• 1 block tofu, sliced into strips
• 2 cups rice noodles, cooked
• 1 cup bean sprouts
• 1/2 cup fresh basil leaves
• 1/2 cup cilantro leaves
• 1 lime, cut into wedges
• 1-2 jalapeños, sliced (optional for spice)

Instructions:

1. In a large pot, combine the vegetable broth, soy sauce, hoisin sauce, rice vinegar, garlic, ginger, star anise, cinnamon stick, cloves, and cardamom pods. Bring the broth to a simmer and let it cook for 20-30 minutes to allow the flavors to develop.
2. Strain the broth to remove the whole spices and aromatics. Taste the broth and adjust with more soy sauce or hoisin sauce if desired.
3. Add the tofu strips to the broth and simmer for an additional 5-7 minutes to heat the tofu through.
4. To serve, divide the cooked rice noodles into bowls and ladle the hot broth with tofu over the noodles.
5. Top the soup with bean sprouts, fresh basil, cilantro, lime wedges, and sliced jalapeños for an extra kick.

Vegan Pho is a fragrant and hearty noodle soup that’s perfect for any time of year. The aromatic broth, infused with spices like cinnamon and star anise, gives this soup its signature flavor, while the rice noodles and fresh herbs add texture and freshness. The tofu provides protein and substance, making this dish filling and satisfying. With customizable toppings like bean sprouts, lime, and fresh herbs, vegan pho is a versatile and comforting meal that will warm your body and soul.

Vegan Chinese Wonton Soup

Vegan Chinese Wonton Soup is a flavorful, light broth filled with delicate wontons made from vegetables and tofu. Unlike traditional wonton soup, which often includes meat fillings, this vegan version uses a mixture of mushrooms, tofu, and garlic, creating a savory and satisfying alternative. The clear broth is rich in flavor, thanks to soy sauce and ginger, and the wontons provide a satisfying texture. This comforting soup makes for a delicious meal, perfect for any season.

Ingredients:

• 8 cups vegetable broth
• 1 tablespoon soy sauce
• 1-inch piece ginger, sliced
• 1 garlic clove, minced
• 2 tablespoons sesame oil
• 1/2 cup shiitake mushrooms, finely chopped
• 1/2 block tofu, crumbled
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon rice vinegar
• 1 pack of wonton wrappers (vegan)
• 1 green onion, chopped (for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. In a large pot, bring the vegetable broth to a boil over medium-high heat. Add the soy sauce, ginger, garlic, and sesame oil, and let it simmer for 10 minutes to infuse the flavors.
2. Meanwhile, prepare the wonton filling by combining the chopped mushrooms, crumbled tofu, soy sauce, cornstarch, and rice vinegar in a bowl. Mix until the ingredients are well-combined.
3. Place a spoonful of the filling onto the center of each wonton wrapper. Wet the edges with a bit of water and fold the wrappers to form wontons.
4. Once the broth has simmered, reduce the heat and add the wontons. Let them cook for about 5-7 minutes, or until they float to the surface.
5. Serve the soup hot, garnished with chopped green onions and fresh cilantro.

Vegan Chinese Wonton Soup is a savory, satisfying, and comforting dish that brings the flavors of Chinese cuisine into a plant-based version. The delicate wontons, filled with a flavorful mixture of mushrooms and tofu, complement the rich, aromatic broth. This soup is light yet filling, and the fresh toppings add a refreshing finish. Perfect for a cozy dinner or as a starter for a larger meal, vegan wonton soup is a delightful choice for anyone looking for a nourishing, comforting dish with traditional Chinese flavors.

Vegan Thai Coconut Soup (Tom Kha)

Vegan Thai Coconut Soup (Tom Kha) is a creamy, aromatic soup that combines the richness of coconut milk with the refreshing flavors of lime, lemongrass, and galangal. Traditionally made with chicken, this vegan version uses tofu and a variety of vegetables for a healthy, plant-based twist. The soup is perfectly balanced with spicy, sour, salty, and sweet notes, making it a delightful and satisfying dish. Its bold and fragrant flavors make it a great choice for a light meal or a flavorful appetizer.

Ingredients:

• 4 cups vegetable broth
• 2 cups coconut milk
• 1 stalk lemongrass, smashed and cut into pieces
• 3-4 slices galangal (or ginger if galangal is unavailable)
• 3-4 kaffir lime leaves (or zest of 1 lime)
• 1 block firm tofu, cubed
• 1 cup mushrooms, sliced
• 1 red bell pepper, sliced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon soy sauce
• 1 tablespoon sugar (palm sugar preferred)
• 2-3 tablespoons lime juice (or to taste)
• 1-2 red chilies, sliced (optional)
• Fresh cilantro leaves, chopped (for garnish)

Instructions:

1. In a large pot, combine the vegetable broth, coconut milk, lemongrass, galangal, and kaffir lime leaves. Bring to a simmer and let it cook for 10-15 minutes to infuse the flavors.
2. Add the tofu, mushrooms, bell pepper, and cherry tomatoes to the broth. Continue to simmer for 5-7 minutes until the vegetables are tender and the tofu is heated through.
3. Stir in the soy sauce, sugar, and lime juice. Taste and adjust seasoning with more lime juice or soy sauce as needed.
4. If you like spice, add the sliced red chilies to the soup. Serve hot, garnished with fresh cilantro.

Vegan Thai Coconut Soup (Tom Kha) is a luxurious and flavorful dish that brings together the tropical richness of coconut milk and the bright, aromatic ingredients like lime, lemongrass, and galangal. This soup is a balance of savory, spicy, tangy, and sweet flavors, offering a comforting yet refreshing experience with every spoonful. It’s perfect for those who enjoy Thai cuisine and are looking for a plant-based version of a beloved classic. Light, nourishing, and packed with bold flavors, this vegan Thai soup is sure to delight.

Vegan Japanese Udon Soup

Vegan Japanese Udon Soup is a comforting, hearty noodle soup made with thick, chewy udon noodles and a savory, umami-packed broth. This dish features a rich broth made from vegetable stock, soy sauce, and miso paste, giving it a deep, satisfying flavor. The soup is topped with vegetables like spinach, mushrooms, and green onions, and sometimes garnished with sesame seeds or nori. This vegan version of the traditional Japanese udon soup is simple yet filling, offering a perfect balance of flavors and textures for a cozy meal.

Ingredients:

• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon miso paste
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 200g udon noodles (fresh or frozen)
• 1 cup mushrooms, sliced
• 1 cup spinach or bok choy
• 2 green onions, chopped
• 1/2 sheet nori, shredded (optional)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. In a large pot, combine the vegetable broth, soy sauce, miso paste, rice vinegar, and sesame oil. Bring to a simmer and cook for 5-7 minutes to allow the flavors to combine.
2. Cook the udon noodles according to package instructions, then drain and set aside.
3. Add the sliced mushrooms to the broth and cook for 3-4 minutes until tender.
4. Add the spinach or bok choy and cook for an additional 1-2 minutes until wilted.
5. Divide the cooked udon noodles into bowls and ladle the hot broth and vegetables over them.
6. Garnish the soup with chopped green onions, shredded nori, and sesame seeds, if using.

Vegan Japanese Udon Soup is a soul-warming dish that combines the satisfying chewiness of udon noodles with the rich, umami-packed broth. The vegetables add texture and freshness, while the miso paste and soy sauce create a deep, savory base that is comforting and flavorful. This soup is perfect for a quick lunch or a cozy dinner, and it’s easily customizable with different vegetables or additional toppings. Whether you’re new to Japanese cuisine or a long-time fan, vegan udon soup is sure to become a favorite.

Vegan Chinese Hot and Sour Soup

Vegan Chinese Hot and Sour Soup is a bold and flavorful soup known for its perfect balance of heat and tanginess. This version skips the meat, using tofu, mushrooms, and bamboo shoots to provide texture and heartiness. The broth is seasoned with soy sauce, vinegar, and white pepper, creating a complex and satisfying flavor profile. The soup’s spicy heat and tangy sourness make it a great appetizer or a light meal for any time of day. It’s quick to make and is sure to warm you up from the inside out.

Ingredients:

• 4 cups vegetable broth
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1-2 tablespoons chili paste or hot sauce (adjust to spice preference)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 1 block firm tofu, sliced into strips
• 1/2 cup bamboo shoots, sliced
• 1/2 cup shiitake mushrooms, sliced
• 2 garlic cloves, minced
• 1 tablespoon sesame oil
• 1 tablespoon white pepper
• 2 green onions, chopped
• 1 tablespoon cilantro (for garnish)

Instructions:

1. In a large pot, combine the vegetable broth, soy sauce, rice vinegar, and chili paste. Bring to a simmer over medium heat and cook for 5-7 minutes to allow the flavors to meld.
2. Add the sliced tofu, bamboo shoots, mushrooms, and garlic. Simmer for an additional 5 minutes until the tofu is heated through and the vegetables are tender.
3. Stir in the cornstarch mixture to thicken the broth. Cook for another 2-3 minutes until the soup has thickened to your desired consistency.
4. Season the soup with white pepper and adjust the vinegar or chili paste if more tang or heat is desired.
5. Serve the soup hot, garnished with chopped green onions and cilantro.

Vegan Chinese Hot and Sour Soup is a flavorful and satisfying dish that perfectly balances spiciness and tanginess. The tofu, mushrooms, and bamboo shoots add texture and substance, while the rich broth brings everything together with a punch of flavor. This soup is quick to prepare and is ideal for anyone craving a comforting, hearty meal with a bit of spice. It’s a great dish to serve on a chilly day, and it can easily be customized to suit your taste preferences. Whether as an appetizer or a main course, vegan hot and sour soup is sure to impress.

Note: More recipes are coming soon