Vegetarian Noodle Soup

Inspired by the Vietnamese Pho soup, this mixed veggies with No Yolks noodle soup is packed with flavors (spicy, sour, salty and sweet) and textures.


3 cupsNo Yolks® Broad Noodles
2 Tbspscanola oil
6green onions
2 tspssesame oil
1 Tbspchili garlic paste
1 tspfresh ginger root, grated
4 Tbspssoy sauce
14 cupslow sodium vegetable broth
1whole lotus root
2 Tbspscooking wine
1 Tbspcoconut sugar
2star anise pods
ground black pepper
7 ozmushrooms
4baby bok choy, quartered
14 ozfirm tofu, cubed
1/2 cupchopped fresh cilantro leaves
1/2 cupfresh Thai basil leaves
1/2 cupfresh bean sprouts
1/2 cupfresh mint leaves


  1. In a small mixing bowl, combine 4 tbsp chopped green onions, 3/4 cup soy sauce, 2 tbsp sesame oil and a dash of pepper together. Set aside.
  2. Heat 2 tablespoon of canola oil in large soup pot over medium high heat until the oil starts to smoke, add the chili garlic paste, grated ginger, grated garlic, and the rest of the spring onions. Stir fry until fragrant, about 3 to 4 minutes.
  3. Add lotus root slices, 8 cups of vegetable stock to the soup pot, Chinese cooking wine, coconut sugar, and star anise pods. Bring the stock to boil and lower the heat to low, cover and let it simmer for about an hour. The soup liquid should reduce by 1/3 afterwards. Take out the lotus root slices and set aside.
  4. Add 4 to 5 cups of vegetable stock to the soup to taste. Bring it to boil and turn off the heat.
  5. Bring a pot of water to boil, and blanch bok choy, mushroom and tofu. Take out the vegetables and tofu, and set aside. In the same pot, cook the No Yolks® noodles according to manufacturer’s instructions.
  6. When the noodles are almost ready, divide the soup stock and the green onion mixture (from step 1) into four large soup bowls.
  7. Divide the strained noodles into the four bowls and top with lotus slices, blanched vegetables, tofu, coriander, mint, Thai basil, and bean sprout. And serve.


Add sriracha or your favorite Asian chili sauce to spice up the flavor.