Recipes, Responsible Living

Lionheads’ Easy Vegan Broth for Soup Noodles

This is another simple meal I go to when stretched for time. I love Asian noodles in soup! There are so many options for this soup. Try it with rice noodles, millet noodles, dumplings, or even gluten-free conchiglie (shell pasta)! Add your favourite veggies and protein too.

Vegan, Gluten-free, Soy-free

Serves: 2-3     Time Needed: 30 minutes

Ingredients For the Soup:

7 cups         Water

1                 Onion bouillon

1 tbsp         Tamari

1 tsp           Toasted sesame oil

Toasted black sesame, to sprinkle

Salt to taste


  1. Cook your preferred gluten-free noodles following the instructions on the package.
  2. While your noodles are cooking, prep your veggies and protein of choice (see Notes below).
  3. When the water is boiling, add the bouillon cube, tamari, sesame oil, and salt.
  4. Lower heat to medium-high. Add your veggies. Cook for about 5 minutes (depends on your veggies).
  5. Add noodles to the soup and veggies and cook for about 1 minute. Pour noodles and soup in large bowls. Add protein/kimchi. Sprinkle with black sesame seeds.


Veggies & Protein:

In the picture here, I added ½ of a small cabbage and some kimchi. It was a late dinner so I didn’t feel like adding protein. But here are some other suggestions:

  • Shitaki mushrooms + arugula/spinach
  • Julienned carrots + spinach + bean sprouts
  • If you’re REALLY stretched for time, you can add frozen veggies
  • I love the flavour of Ying Ying’s Organic Curry Gourmet Tofu. Just pan-fry them and add them on top of the noodles. When I have more time, I make my own tofu (marinated tofu will be another post!)
  • Up for some fushion food? Believe it or not, adding gluten-free falafel balls to this dish is super yummy. While you’re preparing the soup, you can toss a few in the toaster oven.
  • Add your favourite dumplings to this soup and there’s a meal with some protein and veggies

Chilli Oil:

It tastes so much yummier with itJ