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This tasty Vermicelli Soup is incredibly simple to make and so delicious! It only takes about 10 minutes to make and is absolutely packed full of colour and flavour. It’s a great recipe for using up what vegetables you have in the fridge. As a bonus, it’s vegan!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Vermicelli Noodle Soup is such a comforting bowl to make during this time of year. When it is this easy and cheap to make, you have no reason not to make it!
My vegetarian ramen is SO colourful! And with all those vegetables as the main event, it is incredibly healthy as well! The flavours of the vegetables meld together perfectly and it will leave you begging for more.
This rice noodle soup only takes about 10 minutes to make. It is full of ingredients you most likely already have on hand. And it is incredibly versatile, so feel free to use whichever vegetables you have in the fridge.
This was inspired by my Thai Curry Noodle Soup, and pairs well with this amazing Easy Socca recipe.
And for more Vermicelli recipes try my Vermicelli Noodles!
Ingredients to make Vermicelli Soup
- Olive Oil – is used to fry up the vegetables.
- Red Onion – adds a great colour with that classic onion taste.
- Garlic Cloves – bring the perfect flavour to any savoury dish.
- Ginger – gives a bit of a spicy taste to this soup.
- Red Pepper – brings a bright red colour along with a sweet peppery flavour.
- Mushrooms – add a nice umami flavour to this dish.
- Bok Choi – is optional, but adds extra greens. Have any spare then try my Vegan Laksa.
- Broccoli – gives a great green colour along with a different texture. If you have some spare then try my Broccoli Stir Fry.
- Vermicelli Noodles – are a bit thinner than spaghetti noodles and are perfect in this soup!
- Vegetable Stock – forms the base of the soup.
- Tamari – is typically a gluten-free sauce very similar in taste to soy sauce.
- Lime Juice – is best squeezed fresh from a lime.
See recipe card for full information on ingredients and quantities.
Substitutions
- Red Onion – You could use yellow or white onion or even an onion powder for flavour.
- Vermicelli Noodles – Rice noodle soup is a great gluten free option. You could also trade the noodles out for egg noodles or udon noodles.
- Bok Choi – can be replaced with cabbage.
- Tamari – can be replaced with soy sauce or amino acids.
- Vegetables – This dish is very versatile! Change up the flavours and textures by swapping out vegetables. Tomato, for instance, would be a great addition!
Variations
- Spicy – add red chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe – Add tofu, chicken, beef, or seafood to the noodle soup after cooking for a more filling meal.
- Kid friendly – adjust which vegetables you’re using to meet your child(ren)’s tastes.
See this Peanut Butter Noodles dish for another brilliant rice noodle dish!
How to make Vermicelli Soup
Step 1: Firstly, dice the onion, crush the garlic, and slice the ginger, pepper, mushrooms, and bok choi. Cut the broccoli into small florets.
Step 2: Heat a large pot or pan on medium heat with the olive oil, red onion, garlic, and ginger for a couple of minutes until the onion softens.
Step 3: Add the rest of the vegetables and fry together for another five minutes.
Step 4: Add the rest of the ingredients to the fried veggies and boil for 2-3 minutes until the vermicelli noodles are cooked.
Hint: This cooking goes very quickly. It is a good idea to have all of the veg chopped and prepped prior to starting the cooking.
Leftovers
Leftovers will keep great in the fridge for a couple of days. Just store in an airtight container.
Recipe FAQs
One of my favourites is a simple vermicelli soup chock full of a variety of vegetables. The colour and flavour are absolutely amazing!
You could easily prep this and store it in a large glass jar overnight in the fridge to take to work the next day. Just reheat it in a microwave!
Vietnamese, Arabic, and Filipino cultures all have great vermicelli dishes. Myanmar also has a great chicken vermicelli soup.
Vermicelli is a popular ingredient throughout the world. It can be made from a variety of ingredients including wheat or rice flour. They are generally quite thin, though they can be a little more thick, such as the vermicelli found in pho.
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Vermicelli Soup
Ingredients
- 1 tbsp olive oil
- 1 small red onion, diced
- 2 garlic cloves, crushed
- 1/2 thumb sized piece of ginger, thinly sliced
- 1 red pepper, sliced
- 5 mushrooms, sliced
- 1 large bok choi , (optional)
- 1/2 head broccoli, cut into florets
- 100 g vermicelli noodles
- 800 ml vegetable stock
- 1 tbsp tamari, (or soy sauce)
- 1 Juice of lime
Instructions
- Firstly, dice the onion, crush the garlic, slice the ginger, pepper, mushrooms and bok choi. Cut the broccoli into small florets.
- Heat a large pot on a medium heat with the olive oil, red onion, garlic and ginger for a couple minutes until the onion softens.
- Now add all the veg and fry together for 5 minutes.
- Finally, add the noodles, stock, tamari, lime juice and boil for 2-3 minutes until the vermicelli noodles are cooked.
Notes
Nutrition
I love that this is so quick and easy to make and you can experiment with different vegetables. It’s so tasty that my boyfriend has requested it goes onto the “high rotation dishes” list – yes, that’s a thing apparently 🙂
That’s awesome Caroline 🙂 so pleased you both enjoyed it!